7-Ingredient Vegan + Gluten-Free Blender Waffles

I’ve been in search of a really good vegan + gluten-free waffle recipe for a while now. You don’t even want to know how many spectacular fails there have been in the past couple months…

There was one that started as pancake batter. But the batter just turned into hot goo on my griddle. So I shifted gears and declared it waffle batter. Waffle irons are miracle workers, after all. But not this time. It resulted in hot goo in my waffle iron. Hot goo that looked gross, tasted gross, and almost made me throw away my waffle iron to avoid cleaning it.

I believe now that the problem was that I wasn’t thinking simple enough. Silly mistake! Simple recipes almost always turn out to be the superstars.

So I went simple. Such a shame I wasted so long trying to figure this one out.

But no need to live with regrets. It’s here now!

Say hello to your new favorite waffle recipe…

7-Ingredient Vegan + Gluten-Free Blender Waffles

Perhaps one on my favorite aspects of this recipe is the directions.

Let’s break it down:

Throw all ingredients into blender.

Turn on blender.

Pour batter from blender to waffle iron.

Cook until you have a waffle.

Eat waffle.

That’s it. Magic.

Can we all agree that minimal clean-up blender recipes are totally fantastic? Especially ones that one require seven ingredients you likely already have on hand!

Rolled oats, banana, flaxseed meal (ground flaxseeds), salt, cinnamon, vanilla, water.

High-fives all around.

My other favorite aspect of these waffles is that they freeze well. Perfect for prepping ahead of time for when you know you’ll need a quick breakfast!

Mr. So Much Yum loves being able to just grab one out of the freezer, pop it in the toaster or toaster oven, and have a warm, crispy (and nutritious!) waffle before heading to work in the morning. And I love that too because I can feel like a good wife without having to get out of bed and cook breakfast at 6:15am 😉

Let’s talk TOPPINGS.

Now, we all know that a waffle’s life purpose is to be a vehicle for toppings. So let’s discuss! I made a simple blueberry sauce + fluffy coconut whipped cream for these babies. Dollop those onto your waffles (with a layer of peanut butter spread underneath, of course) and you will be in breakfast food paradise.

But if you want to keep things super simple, don’t worry about those extra components. You do your toppings in whatever way you like best! There are SO many right ways to eat a waffle.

I hope you enjoy these blender waffles as much as Mr. So Much Yum and I do! We love them for breakfast, dinner, or any time in between. And with so many toppings possibilities, it’s safe to say I may never tire of eating these waffles!

As always, if you try this recipe I’d love to know about it! Tag @somuchyumblog in a photo on Instagram, or leave a comment below!

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7-Ingredient Vegan + Gluten-Free Blender Waffles

Yield: 6-7 waffles

Ingredients:

Waffles

2 1/2 cups old-fashioned rolled oats
2 1/2 cups water
2 Tbsp flaxseed meal
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1 large ripe banana (~160g)

Blueberry Sauce

12 oz. (~2 1/2 cups) frozen blueberries
1/4 cup water
1 Tbsp orange zest
1 Tbsp fresh squeezed orange juice
2 tsp arrowroot powder (or cornstarch) mixed with 2 Tbsp water

Coconut Whipped Cream

1 can coconut cream, refrigerated overnight
1/2 tsp vanilla extract
1/2 tsp maple syrup

Directions:

Waffles

Combine all ingredients in a blender. Blend on high until well incorporated and smooth, about 30 seconds with a high-speed blender. Let batter sit for 5 minutes while your waffle iron preheats.
Once waffle iron is hot, coat with oil spray and pour in batter directly from the blender. Cook waffles according to manufacturer directions until crispy and golden brown.
Serve immediately with desired toppings, or with warm blueberry sauce + coconut whipped cream (see following directions).

Blueberry Sauce

Add the blueberries to a small saucepan. Cover and cook on low-medium heat until fully melted and bubbly. Add water, orange zest and orange juice, and continue to cook for a few more minutes until mixture begins to bubble again. Turn off heat, add arrowroot mixture, and stir until completely dissolved and thickened.
Leftovers can be stored in a sealed container in the fridge, then reheated in the microwave.

Coconut Whipped Cream

Chill your mixing bowl in the freezer for 10 minutes prior to use.
Scoop refrigerated coconut cream into chilled mixing bowl. Beat with a mixer until creamy. Add vanilla and maple syrup, and beat again until fluffy.
Leftovers can be stored in a sealed container in the fridge for several days.

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7-Ingredient Vegan + Gluten-Free Blender Waffles