What should whipped aquafaba look like when it's finished?

The aquafaba mixture should be very thick and should form stiff peaks that don't move. Depending on your mixer, it can take anywhere from 5-10 minutes of mixing at medium-high speed to reach this state.

Why does this recipe use gluten free all purpose and oat flour?

We find that gluten free all purpose flour on its own tends to give these vegan waffles a somewhat gluey, gelatinous texture. Oat flour contains more protein, which improves the structure and makes the waffles more fluffy. We've tried both ways and we find that adding the oat flour makes these much more similar to non gluten free waffles.

What's the best way to reheat vegan waffles?

The easiest way is to use a toaster or toaster oven until the waffles are crispy and warmed. Microwaving never works – it steams the waffles and makes them soggy. If you don't have a big enough toaster, you can also place the waffles on a baking sheet and bake for 8-10 minutes from frozen in a 350˚F oven.

Classic Vegan Waffles (Gluten Free Option)

Description

These classic vegan waffles are perfectly crispy on the exterior and fluffy on the interior. Our recipe is also gluten free but doesn't sacrifice texture or flavor. These are perfect for a big brunch or to freeze for later!

Ingredients

Units Scale

1/3 cup aquafaba (the liquid drained from one 15 oz can of chickpeas)
1/4 teaspoon cream of tartar
2 cups gluten free all purpose flour*
1 cup oat flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups nondairy milk, room temperature (we used oat milk)
6 tablespoons melted vegan butter
1 tablespoon vanilla extract

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Instructions

Heat waffle maker to medium-high.
Drain the aquafaba (liquid from a can of chickpeas) into the bowl of a stand mixer. Add cream of tartar and turn speed to medium high. Beat until the mixture is thick, fluffy and forms stiff peaks - about 6-8 minutes.
In a large bowl, whisk together gluten free flour, oat flour, sugar, salt, baking powder and baking soda.
In a separate bowl, whisk together milk, melted butter and vanilla. Pour wet ingredients into dry and whisk until just incorporated. Using a spatula, gently fold in 3/4 cup of the whipped aquafaba until just combined. Do not overmix – the batter should be very light and fluffy.
Add batter to waffle maker and cook for 5-6 minutes, or until golden brown and crispy on the exterior. Remove and transfer to a wire rack to cool. Serve with melted vegan butter, maple syrup and berries.

Notes

*If not gluten free, substitute GF all purpose flour and oat flour with 3 cups of regular all purpose flour.

Be sure to gently fold in the aquafaba. Use a spatula to gently fold it in, just until mixed. You want as many air bubbles as possible, so if you stir too vigorously, the batter will deflate and the interior won't be as fluffy.

Add ins: we love adding things like fresh berries (blueberries, especially), chocolate chips, banana slices, walnuts, pecans and/or pumpkin pie spice to change up this classic vegan waffle batter.

Storage: let the waffles cool completely, then transfer to a freezer safe container. Freeze for up to 6 months.

Aquafaba: aquafaba is the liquid from a can of chickpeas. It has a thick, slightly gelatinous texture similar to egg whites, and can be similarly whipped up into a light, fluffy mixture. It has a neutral taste and doesn't add any off-putting flavor to the waffles, but it makes a huge difference in the texture!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Waffle Maker
Cuisine: American

Nutrition

Serving Size: 1 Waffle
Calories: 295
Sugar: 5.7 g
Sodium: 506.6 mg
Fat: 11.4 g
Carbohydrates: 38.7 g
Fiber: 3 g
Protein: 4.9 g