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Plates of crispy gluten-free vegan waffles with blueberry sauce, herbal tea, and pitcher of maple syrup
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5 from 10 votes

Crispy Gluten-Free Vegan Waffles with Blueberry Sauce

Course: breakfast
Cuisine: American
Keyword: corn-free, gluten-free, nut-fee, plant based, soy-free, vegan
Servings: 4 Servings (makes 3 to 4 large waffles)
Calories: 370kcal

Equipment

  • waffle iron (non-Belgium)
  • hand mixer
  • 1 large-sized mixing bowl
  • 2 medium-sized mixing bowls

Ingredients

Wet Ingredients

  • 1-1/2 cups unsweetened coconut milk from carton, such as So Delicious brand
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons avocado oil, refined without chemicals
  • 1 teaspoon alcohol-free vanilla or almond, such as Frontier brand or Simply Organic brand

Dry Ingredients

  • 1 cup gluten-free flour blend, such as Namaste Foods brand (look for their organic blend)
  • 1 cup cassava flour, such as Otto's Naturals brand
  • 1/2 teaspoon Himalayan sea salt
  • 1 teaspoon baking powder, aluminum-free
  • 2 Tablespoons turbinado sugar or coconut sugar

Egg Replacement

  • 3/4 cup aquafaba, liquid from canned beans, preferably garbanzo beans

Blueberry Sauce

  • 1-1/2 cups blueberries, fresh or frozen
  • 1/4 cup water
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon maple syrup
  • 2 Tablespoons water, cold or room temperature
  • 1 Tablespoon arrowroot powder

Instructions

Prepare the wet and dry ingredients

  • Pour the coconut milk into a medium-sized bowl; stir in the lemon juice and set aside for a few minutes. The lemon juice reacts with the coconut milk to make "buttermilk."
  • In the meantime, stir the flours, salt, baking powder, and sugar together in a large-sized bowl.
  • Whisk the rest of the wet ingredients together with the coconut milk/lemon juice.

Preheat waffle iron

  • Preheat to highest setting.

Prepare the egg replacement

  • Pour the aquafaba into a medium-sized mixing bowl.
  • Beat with a hand mixer; start on the lowest speed and work up to the highest speed.
  • Beat until it forms into a meringue-like consistency. This will take about 10 minutes. Fully whipped aquafaba doesn't slide out of the bowl, even when the bowl is turned upside down (see video below).

Combine all of the ingredients

  • With a large silicone spatula or large wooden spoon, fold the wet ingredients into the dry ingredients. Don't over-mix.
  • Next gently fold the whipped aquafaba into the batter. The idea is to evenly fold the ingredients together without deflating all of the air from the whipped aquafaba (see notes below).

Cook the waffles

  • Spoon the batter onto each section of the hot waffle iron; evenly spread with the back of a silicone spatula or wooden spoon.
  • Cook until the steam stops and the waffle is crispy. If you open too early, the waffle may stick to the iron and separate in the middle.
  • If desired, keep waffles warm by putting them in your oven on the lowest setting. Put them directly on the oven rack. As an alternative, put a wire rack onto a baking sheet and place the waffles on the wire rack. The idea is to allow the warm air to circulate around the waffles so they stay crispy instead of turning soggy.

Prepare the blueberry sauce

  • Put the blueberries, 1/4 cup water, lemon juice, and maple syrup into a small saucepan over medium heat.
  • Whisk or stir the arrowroot powder into 2 Tablespoons of water.
  • Pour the arrowroot slurry into the pan and keep stirring until the blueberry sauce is a bit bubbly and thickens to the desired consistency.

Notes

How To Fold
Move the spatula or spoon around the side, then along the base of the bowl. Fold the mixture over onto itself. Rotate the bowl, and repeat until the ingredients are just combined. If folding aquafaba into a batter, be gentle so the air whipped into the aquafaba is retained.
Blueberry Sauce Variations
Feel free to replace the blueberries with other berries such as raspberries, cut up strawberries, or blackberries. Or use a medley of berries!

Nutrition

Calories: 370kcal | Carbohydrates: 70g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 361mg | Potassium: 108mg | Fiber: 4g | Sugar: 12g | Vitamin A: 53IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 2mg