Learn how to make the BEST Vegan Gluten Free Oat Flour Waffles that are perfectly light and crispy! Easy to make in just 1-bowl with 7 pantry staple ingredients. (Oil Free, Refined Sugar Free + Nut Free)
Say hello to the lightest, crispiest, most delicious vegan waffles!
After testing this waffle recipe for about a month, I've finally found a ratio of ingredients that produces the most perfect golden waffles using oat flour (aka my favourite gluten free flour)!! I adapted an old recipe I came up with in uni and made it 10x better.
These are super easy, quick and full proof! I promise, if you follow these steps and tips, you'll have perfect waffles every. single. time. Let's get straight into it, shall we?
Ingredients for Vegan Waffles
This recipe for vegan waffles calls for just 7-simple pantry staple ingredients:
- Oat Flour: My favourite flour for these waffles! It's cheap, hearty, nutritious and satisfying.
- Corn Starch: This is the secret ingredient to make the crispiest waffles! Starches are known for helping with browning and crisping up baked goods and it does just that in these waffles too.
- Maple Syrup: Gives these waffles a touch of sweetness and helps with the browning + crispy exterior. You can add more if you like sweeter waffles or you could omit it but it will make pale waffles.
- Non Dairy Milk + Apple Cider Vinegar: Helps activate the baking powder.
- Baking Powder: Helps with the lightness of these waffles.
- Tahini: It gives these waffles a bit more of a bite but you can make it without it or with another runny nut/seed butter of choice.
Now for flavour, I love adding vanilla, almond extract and cinnamon! The almond extract just takes these waffles to the next level-- I highly HIGHLY (!!) recommend adding it in!
How to Make Vegan Waffles
Making light and crispy vegan waffles is a super easy process! Here's the process to making perfect waffles, every time:
- Turn on your waffle iron to let it pre-heat. As well, the oven if making more than 2.
- Add all the wet ingredients to a bowl and whisk until combined.
- Add in the dry ingredients and stir until JUST combined. Small lumps is okay. I usually let the batter sit for at least 3-5 minutes and during this time I'll prep the toppings.
- Pour half the batter to the waffle iron. If making double or triple the recipe, it's about ½-3/4 cup per waffle (for my waffle iron which is this one).
- Once there is no more steam coming out of the waffle iron, lift the top and transfer to a wire rack or pre-heated oven. Repeat for remaining batter.
How easy is that! I find making waffles so much easier than pancakes and way less fails. Just look at how golden 😍
Tips & Tricks to Making Extra Light & Crispy Waffles
- Toast the oat flour: I recently started doing this and this makes the waffles extra flavourful and adds a beautiful golden colour. Since I make my own oat flour, I first toast the oats over medium high heat moving it around every couple of seconds so it doesn't burn. It should start to smell slightly nutty and takes about 3 minutes. Then I transfer the oats to a high speed blender and grind it until super fine.
- For thicker waffles: Let the batter rest for 5-8 minutes to let the oats absorb some of the liquid and for the baking powder to activate. A thicker batter will make for a thicker waffle.
- Preheat the waffle iron: This is key for crispy waffles. To test if your waffle iron is ready, splash a bit of water-- it should sizzle right away. If not, close it and let it heat for a few minutes longer. The moment you pour the batter, it should sizzle. This is a good indicator that your waffles will come out crispy.
- Observe the steam (how to tell when your waffles are ready): Many waffle irons have a timer/light that 'tells you when the waffles are ready' but often times, it's inaccurate. The best way to tell if your waffles are cooked through is when you no longer see any steam coming out of the waffle iron.
- Preheat oven to 200 F: If making more than 2 waffles, I highly suggest keeping your waffles in the oven on a wire rack to maintain their crispiness.
- Use a cooling rack: If making a batch to freeze, be sure to keep your waffles on a cooling rack so they don't get soggy. If you place them on a plate, the steam coming from underneath has no where to go and gets trapped underneath the waffles.
And that's it for this one, friends! I hope you try this vegan waffle recipe out and find the tips & tricks helpful!
More Delicious Vegan Breakfasts to Try:
- Gluten Free Cornmeal Waffles
- Matcha Mochi Waffles
- Fluffy Japanese Pancakes
- Zucchini Bread Baked Oatmeal
If you recreate this Light & Crispy Vegan Oat Flour Waffles recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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light & crispy oat flour waffles
- Total Time: 15 minutes
- Yield: 2 waffles 1x
Super light and crispy vegan oat flour waffles made with just 7 pantry staple ingredients! Perfect for breakfast or brunch, this recipe is also gluten free, oil free and refined sugar free.
- ⅔ cup non dairy milk (160ml)
- ½ tsp apple cider vinegar (7g)
- 1 tbsp maple syrup (20g)
- 2 tsp tahini (10g), optional
- 1 tbsp vanilla extract (15g)
- ¾ cup + 1 tablespoon oat flour (100g)
- 2 tbsp corn starch (14g)
- 2 tsp baking powder (10g)
- ⅛ tsp of salt
- 1 tsp almond extract (5g // highly recommend)
- 1 tsp cinnamon (5g)
- 1 heaping tablespoon chocolate chips (20g)
- ¼ cup blueberries
- Pre-heat waffle iron on medium high.
- Add non dairy milk, apple cider vinegar, maple syrup, tahini and vanilla into a bowl and whisk to combine. Add in the oat flour, corn starch, baking powder and salt and stir until just combined.
- Splash your waffle iron with water or place a small amount of batter onto the waffle iron, it should sizzle immediately. If it doesn't, let the waffle iron heat for a few minutes longer- this is the key to crispy waffles! Pour half the batter onto the waffle iron and close the top. You should instantly see steam releasing out of the iron. Once there is no more steam coming out of the waffle iron the waffle should be fully cooked. Lift the top up and remove from the waffle iron and repeat.
- If making more than 2 waffles, place the waffles in a 200 F pre-heated oven to keep them warm and crispy. If freezing, place on a wire rack and let them cool completely before placing in the freezer.
- Serve with maple syrup and your favourite toppings!
- Helpful Equipment: waffle iron, mixing bowl, spatula, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: waffle iron
- Cuisine: vegan, gluten free, north american
- Serving Size: 1 waffle
- Calories: 290
- Sugar: 1.6g
- Sodium: 557mg
- Fat: 8.1g
- Saturated Fat: 1.1g
- Unsaturated Fat: 6.1g
- Trans Fat: 0
- Carbohydrates: 44.5g
- Fiber: 5.8g
- Protein: 8.3g
- Cholesterol: 0
Keywords: crispy vegan waffles, gluten free waffles, oat flour waffles, healthy oil free waffles
SAVE IT FOR LATER! ↓
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You didn’t print the amounts for this recipe? Or did I miss it?
Lisa Kitahara says
It's in the recipe card 🙂
Hi Lisa. This recipe looks delicious. Did you mean 3/4 cup + 1 tbsp of oat flour? The card says 3/4 + 1 tbsp. Thank you.
Lisa Kitahara says
Hi Elizabeth! So sorry about that, yes it's 3/4 cup and 1 tbsp. Updated now!
These were SOOO GOOD! They took a little longer than usual boxed waffles because I had to toast the oats/make the flour but it was 100% worth it. And I definitely recommend following the scale measurements vs cups because it’s more accurate. Super light, crisp, and perfectly sweet!❤️
Rebecca Rose says
Hands down, the BEST vegan waffles I've ever eaten. Your recipes never disappoint! Thank you so much! I added the almond extract and it was delicious. Did not toast the oats this time, but toasted some for the next time I make the recipe.
Best waffle recipe!! So crispy and fluffy and perfectly sweet.
Remaking soon for sure!
They were a big hit with my kids. There was nothing left for me so I will have to make some more soon. Thank you for the recipe.
These were great. The family loved them. I had problems with the batter sticking to the waffle maker. Can you advice on how to control this? I tried coconut oil which worked better than avocado oil spray.
Vincent N. says
Will have to try this recipe tomorrow for brunch! Just wondering beforehand, does this recipe make 2 smaller waffles (~4 inches) or larger 8 inch waffles? Curious because I want to have the right amount of batter for me and sister, thanks!
Lisa Kitahara says
2 larger waffles! I hope you guys enjoy 🙂
Loved these!! So easy and flavorful. I topped mine with maple syrup and blueberries. This is hands down my new “go-to” waffle recipe 🙂 I followed your suggestion and toasted the oats, I subbed cashew butter (tahini) + used my own homemade cashew milk! Thanks for the reliable and tasty waffle recipe!
Question: do you think I could successfully sub lemon juice for the ACV next time?
Lisa Kitahara says
So happy to hear you enjoyed, Samantha!! And yes, that will work 🙂
Anne Lise Tan says
this is my go-to foolproof BEST WAFFLE RECIPE EVER! it beats plain ol' flour waffles and is really easy! would highly recommend! the cornstarch tip is the best one!! love Lisa's ingenuity and creativity when it comes to recreating healthier alternatives of such yummy treats 😀
What's the amount of oat flour? 3/4 what? Is it 3)4 cup? Please answer
Lisa Kitahara says
These are amazing and easy waffles! I've been experimenting with gluten-free food and lvoe this waffles recipe. So light and crispy especially compared with the heavier denser waffles I'm use to eating 🙂 This recipe is definitely a staple now! Thank you for sharing x
Amazing!!! Thank you for sharing 🙂
The best waffle recipe ever!! That almond extract takes it to a whoooole new level!!
These were amazing! I put some banana slices and blueberries on the waffle iron before I poured the batter, and I didn't need syrup the flavor was so good:) These are the crispiest gluten free waffles I've ever had!
Shruti Doshi says
Hey the waffles were lovely ! Just a quick question. . Can I store / freeze the batter for future use ? Will that work ?
Caroline Meahl says
The first time I ever made these waffles, my picky carnivore husband said “Not only are these the best waffles I’ve ever had, but this is the best thing you’ve ever made.” (And I cook/bake a lot). Now we make these waffles at least once per week for breakfast or dinner. The almond extract is the star ingredient. These waffles are so easy/quick to make, incredibly flavorful, and the texture is perfect every time. They’re better than any waffles we’ve ever had; even better than any restaurant’s waffles. They’re THAT good! I posted a photo of the waffles we’ve made on my public Instagram page: @happier_meahl.
My search is over! About a year ago I splurged on a high end waffle maker and have been looking for a healthy, tasty and crispy waffle recipe ever since. I must have tried at least 10 different recipes but your's is definitely the winner! Thank you, Lisa : )
These were the best oat flour waffles I've tried, and I've tried a bunch. Excited to thin them and try as pancakes next time. Toasting the oats really increased the depth of flavor and I'm glad I did not omit the tahini. I think the brand of tahini you use could make or break it because some are very bitter. I like Ralph's/Krogers simple truth brand. Sprouts brand isn't bad either. I used my Ninja smoothie blender to get the oats much finer than in the food processor which also made a big difference. I let the batter sit and thicken for about 5 minutes. I served them with butter, berry chia jam, vanilla vegan yogurt and a little maple syrup. Sorry but not sorry to say I ate 2 waffles.
YUMMY! The best GF waffles we've ever had. Thank you
Just want to let you know that when I changed the quantity from 1X to 2X or 3X, the weight measurement did not change.
Mr Tee says
I'm looking forward to making these for my vegan daughter this weekend. In your ingredients list it shows 1TBS of maple syrup. But doesnt say to add in as part of the liquid mix instructions. Is it for the batter or for serving on top after they're cooked?
Lisa Kitahara says
Hi! So sorry about that, it is added into the liquid 🙂 The recipe has been updated, i hope you enjoy!
These were great! I substituted peanut butter for the tahini, and it came out perfect! Thank you!