Vegan and Gluten-Free Waffles

These vegan Belgian Waffles are also dairy-free and gluten-free . . .  but taste-full! Make on the weekend when you have more time to prepare breakfast. Ramp up the nutritional value by serving with plenty of berries, diced fruit, chopped nuts, and raw honey (or maple syrup).

Vegan and Gluten-Free Waffles
Rate this recipe
6 ratings

Vegan and Gluten-Free Waffles


  • 1 cup of lite coconut milk, such as Native Forest Lite
  • 1 tablespoon lemon juice
  • 1/4 cup refined coconut oil, melted
  • 1/4 cup water
  • 1 teaspoon maple syrup
  • 1 teaspoon alcohol-free vanilla
  • 2 cups gluten-free, dairy-free, gum-free all purpose flour (or all purpose flour of your choice)
  • 1/4 teas guar gum
  • 1 teas baking powder
  • 1/2 teas salt
  • 3/4 cup aquafaba, liquid from canned garbanzo beans


  1. Pour the coconut milk into a medium bowl; stir in the lemon juice and set aside.
  2. Sift or mix the dry ingredients together in a large bowl and set aside.
  3. Whisk the rest of the wet ingredients together with the coconut milk/lemon juice.
  4. Place aquafaba in medium sized mixing bowl and beat with an electric hand mixer; start on low speed and work up to highest speed. Beat on highest speed for about 10 minutes or until stiff peaks form. Fully whipped aquafaba doesn’t slide out of the bowl, even when you turn it upside down.
  5. Stir the wet ingredients into the dry ingredients.
  6. With a large rubber spatula or large wooden spoon, gently fold whipped aquafaba into batter (see notes).
  7. Pour and spread batter onto preheated waffle iron (highest heat) using a wooden spoon and cook until golden. You may need to flip the waffle over to crisp up both sides.


If you’re not using a non-stick, ceramic waffle iron: brush refined coconut oil on your waffle iron to prevent the batter from sticking. Waffles can be kept warm in a 200º oven; place directly on oven shelf.

To Fold: Move the spatula or spoon around the side then along the base of the bowl. Fold the mixture over onto itself. Rotate bowl and repeat until aquafaba and rest of batter are just combined. This is done gently so the air whipped into the aquafaba is retained.