Gluten free and Vegan Waffles? Without sugar?
These words don’t often apply to waffles. I have seen pancakes, crepes, cakes even. But it seemed like waffles were never allowed to enter this sacred space.
My son has been for several years on a gluten free, dairy free and egg free diet due to food sensitivities. And he loves waffles, and I love waffles.
To say our earlier attempts resembled cardboard, I am afraid, would be insulting to cardboard. After months of trialing flour after flour, it was a completely random attempt that succeeded, and succeeded like crazy!
This recipe is almost paleo, though legumes aren’t often considered strictly paleo, and are the stars of this recipe.
If extraordinary waffles are the reason you haven’t hit an allergy elimination diet yet, look no further! Here’s your super anti-inflammatory waffle with a dose of optional protein
- 1 cup Cassava Flour
- 1 cup Garbanzo Fava Flour (this is a mix of garbanzo and fava bean flours, and is available as such in health food stores or Amazon)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/8 tsp cream of tartar (optional, I haven’t figured out what its role is yet, just seems to give a crispier texture so far)
- 2 tsp vanilla extract
- 1.5 tbsp Maple Syrup
- 1 tpsp Olive Oil
- 1 scoop Marine Collagen (optional, to up your protein content if you want)
- Water or Almond Milk
- A Waffle Iron (not Belgian Waffle Iron): this is really important . This recipe will not work with a Belgian Waffle Iron, only with a simple (regular?) one.
Well, at this time, mix the dry ingredients well. Add the wet ingredients, and just mix with a spatula until well mixed and the consistency of thick pancake batter. This is also important. Too thin and this recipe won’t work. Remember, we don’t have eggs!
Oil your Waffle Iron (with ghee or avocado oil), let it heat and get it ready for waffling (Green LIght and all that).
Pour Waffle, Wait for green light again, Remove Waffle! That’s it!
Note: That’s what my waffles look like 🙂 But this picture isn’t mine! Pic Credit: Adobe Stock
The waffles are great!! I really want to thank you for sharing this recipe. My son has dairy, egg, gluten, and soy food sensitivities. As we know the gluten free alternatives are filled with rice flour and not great either.
I did want to mention I added just 8-9 oz of almond milk. I measured so I know I can start out safely with 8 oz right off. The recipe did says to add for the consistency of thick pancakes.
I am going to try and make up a couple batches ahead of time to pop in the toaster (not freezing them). I also added the protein you suggested and you would never have known. One question I have is “Are we decreasing the health benefit of the Marine Collagen by cooking it in the waffle iron?”. Thank you so much, Kathy Greenwood, Elk Grove, California
Hi Kathy! Thanks for trying and letting me know. About the collagen, since Collagen Peptides are already denatured (broken down), heat doesn’t affect any of it properties. Even otherwise, it generally doesn’t impact the nutritional quality of any protein powder. Thanks for the tip about the almond milk.
Cooking the waffles ahead of time and putting in the toaster ruin the great waffles flavor. I make up the batter and refrigerate. Then cook in the waffle iron in the morning for the same great taste.
In addition, I start with 9 oz. of almond milk and end up adding a few more tablespoons to get the right consistency.
I have the recipe memorized and have impressed several friends whom were very skeptical to try them :).
Thanks again, Kathy
Awesome Kathy! Thanks for the tip. – Vaish