These vegan waffles are egg free, gluten free and refined sugar free. Serve with your favourite toppings like coconut yoghurt and berries.Jump to Recipe
I began experimenting with egg free recipes a few years ago when we discovered that our littlest daughter, Frankie, was diagnosed with several food allergies. At the time she was allergic to eggs, dairy, banana and peanuts. We're lucky enough now that Frankie has outgrown most of her allergies, including the egg, dairy and banana. Unfortunately she is still allergic to peanuts but I'll take one allergy over four any day!
What's Good in These Gluten Free Vegan Waffles?
Buckwheat is in fact not related to wheat and is technically not a grain but a seed. This seed is high in B-vitamins, antioxidants (like rutin), protein and fibre. Buckwheat also delivers a good amount of minerals like magnesium and manganese and in smaller amounts, zinc and iron.
Not just a humble spice, cinnamon contains some impressive health benefits. Some of these include being a potent antioxidant, anti-microbial, anti-inflammatory and immune booster. Compounds in cinnamon promote good blood sugar levels, boosting immunity and promoting good digestion.
Nuts and seeds are a fantastic way of adding extra protein and polyunsaturated fats into the diet. They are highly nutritious and contain a high amount of vitamins and minerals. Linseeds (also known as flaxseeds) in particular, offer a quality plant source of omega 3 essential fatty acid. Omega 3 is essential as it cannot be made in the body. It helps to promote a healthy nervous system, cardiovascular system and is important for good skin health and good digestion to name just a few benefits.
How to Make Flax Eggs
Flax eggs are an egg-sellent (see what I did there?) vegan alternative. To make a flax egg, simply whisk 1 tablespoon of flaxseed (linseed) meal with 3 tablespoons of water. Once it is whisked together and beginning to thicken, set the flax egg aside for at least 5 minutes to become gelatinous. To replace eggs in a recipe use 1 flax egg per chicken egg.
1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoon water
Replace 1 chicken egg with 1 flax egg
I've used flax eggs to create an egg free recipe several times with great success. I find they work especially well in banana bread and waffles.
Let's Make Vegan Waffles
Making a waffle batter is very similar to making a pancake batter. First, make the flax eggs. Then sieve the dry ingredients together into a bowl and make a well.
Pour the flax eggs and milk into the well and begin to whisk the eggs and milk together, keeping the whisk towards the centre of the bowl. You'll notice the wet ingredients begin to pull the dry ingredients from the outer edges. Continue in this fashion until all of the dry ingredients are combined with the wet, being careful not to over mix.
Once the batter is created, set aside and heat up the waffle iron (according to the manufacturers instruction). Cook the waffles in batches and cover them with a clean tea towel on a plate to keep warm. We love serving our waffles with coconut yoghurt, stewed berries and pure maple syrup.
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Healthy Berry Breakfast Crumble
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- 1 large mixing bowl
- Measuring Cups & Spoons
- Waffle Maker
- 1 cup buckwheat flour
- ½ cup brown rice flour
- ⅓ cup tapioca flour
- 2 teaspoon baking powder aluminium free
- 3 tblsp linseed meal
- 9 tblsp water
- 1 ½ cups coconut milk drinking, not tinned
- 1 teaspoon cinnamon powder
- In a medium bowl sift buckwheat, brown rice, tapioca flour, baking powder and cinnamon. Stir together with a whisk and then use a spoon to create a well in the centre of the flour mixture.
- In a bowl or measuring jug place the linseed meal and water and whisk together until mixture begins to thicken. Set aside to thicken further.
- Pour in the linseed 'eggs' as well as the coconut milk into the well of the dry ingredients. Whisk together carefully, gradually pulling flour mixture from side with the liquid.
- Set mixture to the side and turn on waffle iron. Once the waffle iron is to temperature pour approximately ½ cup of waffle batter into each mould. The amount of batter needed per waffle will depend on the size of the waffle iron.
- Once cooked, serve with coconut yoghurt, seasonal fruit of choice and roughly chopped nuts.
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This morning I tried these pancakes. Having severe allergies, I was excited there were no eggs, soy or wheat flour. The flax seed took a while to thicken, but once they did....amazing! I did add less than a 1/4 tsp of ginger to the mix. Since my husband was still home, I asked him if he would like to try an "eggless vegan"waffle. Much to my surprise, he actually liked it. Having celiac (5 out of 7 of us) and not eating food with gluten, my husband said he could not tell the difference.
Thank you so much for sharing this recipe. I highly recommend these.waffles for Saturday, Sunday or any day breakfast.
Thank you so, so much for your wonderful feedback. I do find with the flax eggs that they take a while to thicken but even when you put them in still quite thin it still works as they absorb while being cooked 🙂 Wow, that celiac gene is strong in your family! I'm so glad you're pleased with the recipe, I will keep posting gluten free recipes for you 🙂