Healthy Vegan Waffles
Prep. Time
10 minutes
Cook Time
15 minutes
Servings
4 waffles
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
This vegan waffle recipe is designed for repeat use. The texture holds after freezing and reheating, the flavor stays neutral enough for sweet or savory toppings, and the ingredient list focuses on fiber and plant protein rather than refined fillers. It’s a reliable option when you need breakfast to function—at home or packed for travel—without sacrificing taste or nutrition. On RV trips, these waffles double as a practical meal for my kids: easy to pack, no crumbs everywhere, and flexible enough to serve plain, with nut butter, or alongside fruit and yogurt. We also use them for simple dinners—topped with hummus, avocado, or leftover vegetables—when cooking space and energy are limited. One batch covers multiple meals without feeling repetitive, which is exactly what I need on the road and during long travel days.
Ingredients
1 cup almond flour (see notes below for nut allergen modification)
1 cup spelt flour
1.5 cups plant-based milk
1 tsp salt
1 tbsp pure maple syrup
1 tsp baking powder
1 tbsp apple vinegar
Instructions
**For this recipe, you'll need a standard waffle maker**
Preheat a waffle maker.
In a large mixing bowl, combine all ingredients and sift well.
Pour the batter onto the waffle maker (make sure it's hot enough before you pour it in) and close the lid.
Once ready, remove the waffle from the waffle maker, and place on a plate to cool a little before serving.
Serve with your choice of syrup, fruits or spreads.
Can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.
Notes
For a nut-free recipe, replace the almond flour with more spelt flour or all-purpose flour.
Maple syrup can be substituted with brown sugar or your sweetener of choice. I do suggest using a sweetener with a low glycemic value (such as date syrup or maple).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!