This is our house waffle recipe. In addition to making them vegan, I’ve optimized the fiber and minimized the simple starch as much as I can while still making a tasty waffle. I love the dark, nutty character of these. Because they don’t have any sweetener, they can be eaten sweet or savory. I usually go savory with smashed avocado, some homemade sauerkraut and maybe a fried egg. But pictured above is what I call the Daniel Special: with sliced banana, shaved dark chocolate and a drizzle of maple syrup. And I have to say, it’s pretty darn good.
Teff flour is one of my faves. It’s high in fiber, iron, and magnesium and also contains some calcium and potassium. It’s great for feeding kids and it makes beautiful pancakes as well. Amaranth flour also contains a decent amount of iron and calcium, so I feel really good about serving these waffles for breakfast (even with the shaved chocolate :).
If you come up with other ways to enjoy these, I’d love to hear about it!
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Gluten-Free & Vegan Waffles
Notes: You can play around with the ratio of teff to amaranth flour, as long as the total is 205 grams. As for milk, I use whatever combination of nut milk and coconut milk we have in the fridge. You can use whatever you have at home, though if you use cow milk these obviously won’t be vegan. Also… Waffle irons vary from one to the next. I previously had a waffle iron that made very large, thick waffles and I found that this batter needed less milk (and even then I didn’t love the way the waffles came out). Now I have this simple waffle iron, which I love, and this ratio is perfect for it. I like to cook these waffles on the slightly darker side.
Recipe updated 12/24/2022
Dry Ingredients:
110 grams teff flour
95 grams amaranth flour (I use sprouted)
30 grams tapioca OR arrowroot starch (sometimes called flour or powder)
1 teaspoon sea salt
1 tablespoon baking powder
Wet Ingredients:
2 tablespoons ground flax seed
1/4 cup hot water
1/4 cup olive oil
1 2/3 cups nut milk and/or soy milk
Measure out and whisk the dry ingredients in a bowl. In another mixing bowl, add the ground flax seeds and cover with the hot water. Whisk and let this mixture sit for a couple minutes to thicken, then add the olive oil and milk and whisk again until emulsified. Add the dry ingredients to the wet, mix well and cook your waffles according to the instructions on your waffle iron.
On our waffle iron this recipe makes 3 large, round, Belgian-style waffles. We usually eat them 1/4 at a time (and my kids are still small enough to do this, although Daniel is currently up to 3 waffle quarters with all the fixings) but depending on how many you’re feeding, you may want to scale it up.
These refrigerate well and can easily be reheated in a toaster oven (I imagine a regular toaster would work as well).
Enjoy!!
