When I discovered the gluten-free vegan banana pancake, I thought I’d be fine not having the fluffy pancake I grew up with ever again. Well, I was wrong – I was getting tired of the dense vegan, gluten-free banana-style pancake. I not only was over the heavy gluten-free vegan pancake, I was starting to crave waffles. After having this craving for about a year, I decided to purchase a waffle maker.
The first Saturday I had my waffle maker, I was so excited to finally prepare waffles for breakfast. As soon as I woke up, I darted to the kitchen, drank my green smoothie, and made my ‘new and improved banana coconut pancake’ batter for the waffles. To my disappointment, the waffle didn’t taste like a waffle. It was heavy and dense, and I tasted banana and cinnamon, not exactly what I was looking for in a waffle. Don’t get me wrong. It was good; it just wasn’t ideal. I prefer my waffles crisp, light and a little sweet. Plain and simple. The batter I used was best used in making banana pancakes. That’s it.
All day that Saturday I was disappointed, thinking about how I wasted my money on a nice waffle maker. That evening, I tossed and turned, thinking about how I could make a gluten-free vegan waffle taste like the ones I grew up loving. Not able to sleep, I picked up my phone, searched for the best waffle recipes online, read reviews, then came up with my own veganized and gluten-free version. After I wrote out this new recipe, I relaxed and was able to sleep.
In the morning, I whipped up the new recipe and just as luck would have it, the recipe turned out a success! I was so happy with the batter that I even made more to see how pancakes would turn out. The pancakes are also light and fluffy, just like the ones I grew up with!
I must say, these are now the best gluten-free vegan pancakes and waffles I have eaten! I hope you will think the same!
My Favorite Gluten-free Vegan Pancakes and Waffles
Time: 25 minutes
Diet: V, GF, GFV, DF, SF, NF
2 cups of gluten-free oat flour (or 2 heaping cups gluten-free rolled oats, blended)
2 Tbsp chia seeds (or 3 tbsp flax seeds)
1 3/4 cup of almond milk
1/2 cup applesauce
2 Tbsp coconut palm sugar (or about 8 drops liquid stevia)
4 tsp baking powder
1/4 tsp fine sea salt
1 tsp vanilla extract (no alcohol)
1. If using chia seeds, combine all of the ingredients in a blender and blend on high until the chia seeds are pulverized. Scrape down the sides and blend again. Then pour the mixture into a mixing bowl. (Alternatively, if you use the flax meal and oat flour, combine all of the ingredients in a medium mixing bowl and mix to combine.) Let the batter sit for at least 15 minutes. This step is crucial, so please do not skip this part.
2. Heat your waffle maker or griddle and follow your waffle maker’s instructions to prepare the waffle. Since this is a thicker batter, you will need to fill your waffle maker with more batter, about 25% more than a typical thin batter. For pancakes, heat a griddle pan at medium heat. Spray non-stick cooking spray or use a little coconut oil to coat pan. With a ladle, pour a circular pancake about 5-inches in diameter. Flip pancakes when edges appear cooked and bubbles emerge on top. Cook until both sides are golden.
3a. Serve pancakes immediately. If desired, top with maple syrup and your favorite toppings. I like my fluffy pancakes simple, topped with chopped pecans and maple syrup, or even with no maple syrup but topped with berries and/or bananas.
3b. Serve waffles immediately and top with your desired toppings. I enjoy my waffles plain or with chocolate sauce and chantilly cream.
This recipe makes 4 waffles or five to six 4-inch pancakes.