Vegan Cornbread Waffles (Gluten-Free)

These Vegan Cornbread Waffles are crispy on the outside while still light and fluffy on the inside. Enjoy as a sweet or savory breakfast and freeze any leftovers for meal prep! Gluten free & Oil free.

This recipe post is kindly sponsored by Nature’s Charm

Breakfast is a meal I rarely ever change up and if I do, it’s usually between my protein yogurt bowl and oatmeal. And quite honestly, I’ve never been a huge pancake or waffle person… until these waffles. These waffles are ACTUALLY crispy (something I noticed a lot of waffles lacking), now that’s something I can get behind. Plus, they can be enjoyed sweet OR savory!

Ingredients for these Vegan + Gluten Free Cornbread Waffles

The ingredients needed to make Cornbread Waffles are a cross between regular waffles and cornbread. I wanted to make these waffles using wholesome ingredients while also keeping them oil free, refined sugar free & gluten free! Here’s what’s in them:

• corn meal (NOT corn flour!)
• gluten free flour
• non-dairy yogurt – this helps keep the waffles nice and moist
• flax egg – to bind the waffles
• baking powder & baking soda – to help make them fluffy
• maple syrup – for a subtle sweetness
• soy milk + apple cider vinegar – to make the ‘butter milk’
• vanilla – for flavour

Ingredient Substituions

• gluten free flour – regular flour 1:1 ratio
• non-dairy yogurt – apple sauce 1:1 ratio OR 3 tbsp coconut oil for every 1/4 cup non-dairy yogurt
• flax egg – chia egg 1:1 ratio
• maple syrup – another liquid sweetener 1:1 ratio
• soy milk – another non-dairy milk 1:1 ratio

How to Make Vegan Cornmeal Waffles

1. First, make the flax egg by mixing together 1 tbsp round flax seeds and 3 tbsp of water. If using chia seeds, use 1 tbsp ground chia seeds with 2 tbsp water.
2. Prep the butter milk by mixing the soy milk and apple cider vinegar. Let these sit for 5 minutes.
3. Sift the gluten free flour, salt, baking soda and baking powder into a large bowl. Then add in the corn meal and mix to combine. Sifting helps prevent unwanted clumps from forming. Mix the dry ingredients together.
4. Then add in the ‘butter milk’, yogurt and flax egg. Mix everything together with a spatulate to ensure the dry ingredients stuck on the side of the bowl also get incorporated. Pre-heat the waffle iron on high and let the batter sit for at least 5 minutes. 
5. Pour the waffle batter into the iron and let them cook on medium high for 5-7 minutes. They should come out nice and crispy on the outside! Depending on the size of your waffle iron, use 3/4-1 cup of batter per waffle. 3/4 cup of batter was the perfect amount for my waffle iron. 
6. TIP: If serving them all at once, preheat your oven to 200F and place the waffles in there to keep warm. 

Cornbread Waffle Meal Ideas

What I love about this Cornbread Waffle recipe is that it’s so versatile and can be enjoyed as a sweet or savory dish! It doesn’t even have to be eaten for breakfast or brunch, but you can serve it for dinner too!

Savory Cornmeal Waffle Meal Ideas:

• Nature’s Charm Jackfruit Confit with fresh garden picked tomatoes, lettuce and avocado: this has been my savory brunch of choice, it’s SO GOOD. The Jackfruit Confit is already packed with flavour and all I do is fry it on a pan to warm.
• Chili + Cornbread Waffles: Cornbread waffles is the perfect vehicle to eat with chili!
• Taco Cornmeal Waffles: Add a layer of lettuce, vegan ground meal, cheese, salsa, dairy free sour cream and chives.
• Ultimate Vegan Brunch: serve with vegan sausage or bacon and spicy cajun maple syrup.
• You can also use these cornbread waffles as a sandwich or burger bun.

Sweet Cornmeal Waffle Meal Ideas:

• Whip cream, berries & maple syrup: the classic waffle combo!
• Dairy free yogurt & fruit: a healthier alternative for the one above.
• Dairy-free ice cream & fruit: a indulgent dessert! Honestly, the combo of these cornbread waffles and ice cream is kinda amazing.

How to Meal Prep & Store Cornbread Waffles

This recipe yields 3 pretty large sized waffles. Double or even tripe the recipe to make enough for a whole week. If planning to meal prep them, I highly recommend keeping them in the freezer so that they stay nice and moist. Once the waffles are out of the iron, place them on a cooling rack and then freeze them on a baking tray (or if in a bag place parchment paper between the waffles so they don’t stick together). Once frozen, transfer them into bags.

To re-heat the the waffles, take them out of the freezer and let them thaw at room temperature. Then, place them into a toaster if you want them to be crispy again. For a fast reheat, place a damp paper towel over the waffle and microwave on medium for 40 seconds – 1 minute.

Love cornbread and waffles? Don’t forget to check out my Pumpkin Cornbread and Matcha Mochi Waffles for more breakfast inspo!

If you recreate this Vegan Cornbread 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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Vegan Cornbread Waffles

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5 from 3 reviews

• Author: Lisa Kitahara
• Total Time: 30
• Yield: 3 Large Waffles 1x

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Description

These Gluten Free Vegan Cornbread Waffles are crispy on the outside while still light and fluffy on the inside. Enjoy as a sweet or savory breakfast and freeze any leftovers for meal prep!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup soy milk (250ml)
• 1/2 tbsp apple cider vinegar
• 1 tbsp flax meal + 3 tbsp water
• 1 c gluten free flour (120g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup corn meal (100g)
• 1 tsp salt
• 1 tsp vanilla
• 1/4 cup unsweetened non-dairy yogurt
• 1–2 tbsp maple syrup

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Instructions

1. Make the flax egg by mixing together 1 tbsp round flax seeds and 3 tbsp of water.
2. Prep the butter milk by mixing the soy milk and apple cider vinegar. Let these sit for 5 minutes.
3. Sift the gluten free flour, salt, baking soda and baking powder into a large bowl. Then add in the corn meal and mix to combine. Sifting helps prevent unwanted clumps from forming. Mix the dry ingredients together.
4. Then add in the ‘butter milk’, yogurt and flax egg. Mix everything together with a spatulate to ensure the dry ingredients stuck on the side of the bowl also get incorporated. Pre-heat the waffle iron on high and let the batter sit for at least 5 minutes. 
5. Pour the waffle batter into the iron and let them cook on medium high for 5-7 minutes- or until crispy on the outside. Depending on the size of your waffle iron, use 3/4-1 cup of batter per waffle.

Notes

• TIP: If serving them all at once, preheat your oven to 200F and place the waffles in there to keep warm.
• If making for meal prep, double or triple the recipe. This will yield 7-12 waffles total. 
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

• Prep Time: 20
• Cook Time: 10
• Category: Breakfast
• Method: Waffle Iron
• Cuisine: North American

Nutrition

• Serving Size: 1 waffle
• Calories: 328
• Sugar: 4.3g
• Sodium: 949mg
• Fat: 4.46g
• Saturated Fat: 0.17g
• Unsaturated Fat: 1g
• Trans Fat: 0
• Carbohydrates: 65.5g
• Fiber: 6.8g
• Protein: 10.97g
• Cholesterol: 0

SAVE IT FOR LATER! ↓

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