Gluten Free Vegan Waffles

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Gluten Free Vegan Waffles

Jill Dalton
Waffles don’t have to be just for special days. These Plant Based, Gluten Free Waffles, you can eat every day and not feel guilty. And, you won’t feel like taking a nap after eating one. By adding broccoli sprouts to the mixture you will be adding a superfood boost that you will never even know is in there. Great for getting those little ones to eat their greens! Top it with the antioxidant rich Blueberry Sauce and you have an amazingly healthy and great tasting breakfast.
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 252 kcal



Blueberry Sauce


  • Preheat waffle iron and lightly spritz with oil
  • Put waffle ingredients into blender and blend lightly
  • Pour part of mixture into waffle iron.
  • Blend together the blueberries and dates in blender until well mixed
  • Pour into a saucepan and cook on medium heat until desired thickness.
  • Pour blueberry mixture over waffles when finished


Calories: 252kcalCarbohydrates: 45gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 516mgPotassium: 267mgFiber: 8gSugar: 11gVitamin A: 49IUVitamin C: 8mgCalcium: 305mgIron: 2mg

22 thoughts on “Gluten Free Vegan Waffles”

  1. Love all of your recipes, Jill! I have been looking for a good, oil free waffle recipe and these look perfect! Just wondering, can you freeze them? I only feed two people and would love to have some in the freezer for future meals. Thanks for the feedback!

  2. I made your Gluten-Free Bread and it turned out yummy. Could a person subsitute cooked quinoa for raw? When it calls for Chia Seeds, could one use chia seeds soaked in the fridge overnight so not as much seedy things for one’s gut? I absolutely loved your Vegan Pancake recipe….hubby did too and we’re not even Vegan but I am trying your recipes due to health reasons.

    1. I think if you use cooked quinoa and soaked chia seeds it won’t cook through. It already struggles a bit to cook completely in the middle.

  3. Virginia Gross

    I make these once to twice a week! So good and easy. Sometimes I omit the vanilla and use these as “bread” throughout the week. I also will add 1/4 pumpkin and 1 cup wild blueberries at other times. I offset the liquid by adding only one cup when I make these additions. These are a staple as are so many of your delicious recipes.

  4. Oh wow these are such a hit in our house! My kiddo said he didn’t want “healthy” waffles but I made them anyway and he loved them!!! Says he wants more. Me too! Thank you for the recipe. And wow the fruit spread is great too. I used blueberries, strawberries and blackberries. Huge huge hit.

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