Easy Vegan Wheat Free Pancakes Waffles
Start your morning right with these fluffy, golden Easy Vegan Wheat Free Pancakes and Waffles! Crafted with wholesome oat flour and naturally sweetened with maple syrup, this recipe is perfect for those seeking a gluten-free, plant-based breakfast option. The magic lies in a flaxseed "egg" and the tangy touch of apple cider vinegar, which create a tender, airy texture without the need for dairy or wheat. Whether you're flipping pancakes or pressing waffles, this versatile batter is quick to prepare in just 5 minutes and delivers a deliciously hearty breakfast in under 15. Personalize your plate with vibrant toppings like fresh fruit, extra maple syrup, or creamy vegan yogurt. Ideal for cozy weekend mornings or meal prep, this recipe proves you don't have to compromise on taste or texture to keep your breakfast healthy and inclusive.
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Recipe Information
Ingredients
- 2 cups Oat flour
- 1.5 cups Almond milk (unsweetened or your favorite plant-based milk)
- 2 tablespoons Ground flaxseed
- 1 teaspoon Apple cider vinegar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 tablespoons Maple syrup (or any liquid sweetener of choice)
- 2 tablespoons Coconut oil (melted) or neutral oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5 minutes until it forms a flax 'egg'.
In a large mixing bowl, whisk together oat flour, baking powder, baking soda, and salt.
In a separate bowl, combine the almond milk, apple cider vinegar, maple syrup, melted coconut oil, and vanilla extract. Stir until well mixed.
Pour the wet ingredients into the dry ingredients and gently stir until a batter forms. Be careful not to overmix.
Fold in the flax 'egg' into the batter until fully incorporated. The batter should be slightly thick—add a splash more almond milk if needed.
For pancakes, heat a non-stick skillet or griddle over medium heat. Lightly grease the surface if necessary. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden.
For waffles, preheat your waffle iron according to the manufacturer's instructions. Lightly grease if needed and pour the batter in, spreading it evenly. Cook as per your waffle iron instructions, usually 3-5 minutes, until golden and crispy.
Serve the pancakes or waffles warm with your favorite toppings, such as fresh fruit, more maple syrup, or a dollop of vegan yogurt.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 18.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 833 mg | 64% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
