WafflesGF the Vello

Fluffy on the inside, crispy on the outside, perfectly sweet and delicious! Top with maple syrup and fruit for the ultimate cozy breakfast.

Prep Time - 15 minutes
Cook Time - 15 minutes
Total Time - 30 minutes
Servings - 4 waffles
Freezer Friendly? - 1 month
Does it keep? - 3 Days


🧇 1 1/2 cups gluten-free flour*
🧇 1/2 cup oat flour*
🧇 1/2 cup almond flour*
🧇 1 Tbsp cornstarch*
🧇 1/2 tsp sea salt
🧇 1 Tbsp baking powder
🧇 3 Tbsp organic cane sugar* (or sub stevia to taste)
🧇 1 1/2 cups light coconut milk* (from a can // well shaken)
🧇 1 tsp vanilla extract (optional)
🧇 1/4 cup vegan butter* (melted)
🧇 1/3 cup aquafaba (the liquid/brine in a can of cooked chickpeas)


🧇1. To a large mixing bowl, add gluten-free flour, oat flour, almond flour, cornstarch, salt, baking powder, and organic cane sugar. Whisk to combine. Set aside.

🧇2. To a medium mixing bowl, add coconut milk, vanilla (optional), and melted vegan butter and whisk thoroughly to combine. Set aside.

🧇3. To a small mixing bowl, add aquafaba and whisk vigorously or beat on high until soft peaks form. (It's OK if they don't quite form peaks - just get it as light and foamy as possible.)

🧇4. Add wet ingredients (excluding aquafaba) to the dry ingredients and whisk until just combined. Then add whipped aquafaba and fold into the batter with a mixing spoon until just combined (see photos for guidance).

🧇5. Let the batter rest while your iron preheats - about 5 minutes.

🧇6. Once preheated, add roughly 1 cup batter (or until the surface is almost completely covered) to the waffle iron and close. My new waffle iron (which I love so far) makes Belgium-style waffles, so it flips the waffle over to spread the batter evenly, which helped these puff up and crisp up really well. Depending on your model, cook for 5-7 minutes or until golden brown and crispy.

🧇7. Remove cooked waffle from the iron, place on a baking sheet, and keep warm in a 200 degree F (93 C) oven while continuing to cook waffles until batter is used up. The recipes yields about 3 large or 5 small waffles depending on the size of your waffle iron (amounts as original recipe is written // adjust if altering batch size).

🧇8. Serve immediately with desired toppings. These are delicious plain or with a little vegan butter and maple syrup. However, my favorite combination is peanut butter and banana plus maple syrup.

🧇9. Store leftovers in the refrigerator for 3 days or the freezer for 1 month. Reheats extremely well in oven on low-medium broil or toaster until hot and crispy.


🧇 If not gluten-free, sub unbleached all purpose flour for the gluten-free blend.

🧇 If you can't tolerate oats, sub with a 1/2 + 1/2 mixture of gluten-free blend and almond flour.

🧇 If you can't tolerate almonds, sub with a 1/2 + 1/2 mixture of gluten-free blend and oat flour.

🧇 I use almond flour in this recipe, which is different than almond meal. While almond flour is typically more expensive, I order it online for a much better price and prefer it over meal because its flavor is more neutral and its texture is lighter/fluffier.

🧇 If you are allergic to corn, you can try subbing the cornstarch for arrowroot starch. However, I didn't test it this way and can't guarantee the results.

🧇 If trying to avoid sugar, you can try subbing the sugar for stevia or another natural sweetener, though I haven't tested it this way and can't guarantee the results.

🧇 I used coconut milk in this recipe for its creamy, thick texture. And you can't taste the coconut in the final result! However, you can try subbing another dairy-free milk, but I haven't tested it that way and can't guarantee the results.

🧇 You can sub vegan butter for melted coconut oil, but I haven't tested it that way and can't guarantee the results.

🧇 Recipe (as originally written) yields roughly 3 large Belgium-style waffles or 4-5 small traditional waffles. I was testing out a new Belgium-style waffle maker, which I love and highly recommend! It didn't require any non-stick spray, which actually damages the surface of the iron. Please read your maker's instructions before making this recipe for best results.

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https://minimalistbaker.com/wprm_print/35097