This recipe is easy to make and only takes 30 Minutes.
While any waffle maker will work, I must admit that I retired my old waffle maker and replaced it with a Belgian waffle maker. Friends. I’m in a relationship. The waffle maker produces perfect, fluffy, massive-sized waffles without any non-stick spray and no greasing. It’s impossible to go back. I am now a Belgian Waffle Girl.
This batter is similar to any waffle recipe, but instead of egg whites, I used whipped Aquafaba. I have also used it in my Fluffy Vegan Sugar cookies, Peanut Butter Cup cookies, Best Vegan Gluten Free Cornbread, and Vegan Pumpkin Cake.
It’s pretty safe to say Aquafaba has the best egg substitute and is super versatile. It can be used directly from the can or whipped. It mimics an egg in baked goods beautifully. You can expect more recipes to come!
Ingredients
- 1 1/2 cups Gluten-free Flour*
- 1/2 cup oat flour*
- 1 cup almond meal*
- 1 Tbsp of cornstarch*
- Half a teaspoon of sea salt
- Baking powder, 1 Tbsp
- Use three tablespoons of organic cane sugar* or substitute stevia according to your taste.
- 1 1/2 cups coconut milk* (from a can // shaken well)
- 1 tsp vanilla extract (optional)
- 1/4 cup vegan butter*
- 13 cups aquafaba (the liquid/brine found in the can of cooked chickpeas)
Instructions
- Add the flour (gluten-free, oat, almond, cornstarch), salt, baking powder, and organic cane to a large bowl. Mix well. Set aside.
- Add the coconut milk (optional), vegan butter, and vanilla to a medium-sized mixing bowl. Whisk well to combine. Set aside.
- Add aquafaba to a small bowl and whisk or beat vigorously until soft peaks are formed. It’s okay if the mountains don’t start; make it as light as possible.
- Add the wet ingredients, excluding aquafaba, to the dry ingredients. Whisk until combined. Add the whipped aquafaba to the batter and fold it in with a spoon.
- Allow the batter to rest for about 5 minutes while your iron is preheating.
- After the waffle iron has been preheated, pour about 1 cup of batter into the waffle maker (or until it is nearly completely covered). Close the waffle maker. I’m loving my new waffle maker so far. It makes Belgian-style waffles. The waffle is flipped over so the batter can be spread evenly. This helped the waffles puff up and crisp. Cook for 5-7 mins, depending on the model.
- The recipe yields approximately three large or five small waffles depending on the size of your waffle iron (amounts, as written in the original recipe //, adjust if altering batch size). This recipe yields approximately three large waffles or five smaller waffles, depending on the size and shape of your waffle maker (amounts are as written in the original recipe // adjust for batch size).
- Serve immediately. They are great plain or with some vegan butter and maple sugar. My favorite combination is maple syrup and peanut butter with banana.
- Keep leftovers in the fridge for up to 3 days or the freezer for up to 1 month. Reheat in the oven at low-medium broil, or toast until hot and crispy.
