Easy 30-minute gluten-free vegan yogurt waffles that are crispy on the outside and tender on the inside.



  • 1 1/4 cup unsweetened almond milk
  • 1 tsp lemon juice or apple cider vinegar
  • 1/2 cup dairy-free yogurt (I used coconut-vanilla)*
  • 1/4 cup melted coconut oil or olive oil
  • 2 soup < span class="wprm -recipe ingredient name">maple syrup
  • < span class="wprm-recipe -ingredient quantity">1/2 cup gluten-free rolled oats
  • 1 3/ 4 cup gluten-free flour mix*
  • 1/4 < span class="wprm-recipe-ingredient-unit" >tsp< /span> Salt
  • 1 1/2 TL Yeast powder
  • 2 Soup Sugar d The coconut or organic cane sugar


  • 1 tsp pure vanilla extract *
  • < span class="wprm -recipe-ingredient-amount">1 Soup Flax Meal
  • 1/2 EL gr Chia-Ines
  • 1 / 2 TL ground cinnamon
  • < / ul>



  • Combine the almond milk and lemon juice or vinegar in a medium mixing bowl and let stand 5 minutes.
  • Then add yoghurt, Mix coconut oil, vanilla extract, maple syrup and whisk well. Put aside. (If the coconut oil hardens, reheat in the microwave. If you don’t have a microwave, just do as directed.)
  • Place the dry ingredients in a large mixing bowl and mix well.
  • Add wet ingredients to dry and mix well built in. Let sit for 10 minutes while your waffle maker preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours to your liking.)
  • Once the waffle iron When done, brush generously with nonstick spray or coconut oil and pour in about 1/2 cup of batter. Bake according to manufacturer’s directions, then remove and place on a cooling rack set over a baking sheet in a 200 degree F (93 C) oven to keep warm (optional). Don’t stack them and instead keep them in a single layer to ensure crispness.
  • Immediately with the desired toppings serve. Store leftovers in a freezer-safe bag and reheat in the toaster for best results. Will last up to 1 month in the freezer, although they will get cooler the first two weeks.
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