These dairy free waffles are free of the most common allergens including dairy, eggs, and gluten. Enjoy them hot off the waffle iron or freeze the leftovers for a quick breakfast that beats a toaster waffle any day!
When you have multiple food allergies, it can be hard to find breakfast foods that are are satisfying and safe all at the same time.
Waffles are a great breakfast option because they're so versatile. We usually top them with pure maple syrup but there's lots of ways to enjoy a good waffle!
For example, spreading sunflower butter or another safe nut/seed butter on top adds protein to your breakfast (or any other meal/snack!)
Waffles can also be used in place of bread to make sandwiches!
Why this recipe works
These dairy free waffles are really easy to make and they’re free of the most common allergens including eggs, soy, dairy, and gluten.
And guess what? They’re still crispy on the outside, soft on the inside, and so delicious you can eat them without any toppings!
I used to just make waffles with this pancake recipe and they were fine. But I decided they really could be better. So I started to research what gives a waffle that crispy-on-the-outside texture. And the answer was fat! Adding a bit more fat made these waffles the texture I was looking for.
What goes into this recipe
Ingredient notes
- Flour - I use an all-purpose gluten free flour from Bob's Red Mill. You can use whatever flour works for you (even wheat flour if you can have it). Please note that the consistency of the batter might vary depending on the flour blend you use. If the batter is too thick to pour, you can add additional milk to thin it a bit.
- Egg replacer - To make egg free waffles, I use Bob's Red Mill Egg Replacer. If you have Ener-G Foods egg replacer you can use that as well, just use 1 ½ teaspoons instead of 1 tablespoon. No need to avoid eggs? You can use one egg instead.
- Dairy free milk - Many waffle recipes have cow's milk or buttermilk and sometimes even butter included. To make dairy free waffles, you just need a milk substitute of some kind. I have tested this recipe with both soy milk and oat milk and both work well.
- Protein powder - I add some protein powder to give these waffles a little protein boost. I use Orgain unsweetened plant-based protein powder (dairy free). I also like Nutribiotic rice protein powder because it has very few extra ingredients.
Waffle iron options
I'm a sucker for kitchen appliances so I have a couple of waffle iron options in my kitchen. We often make these waffles in a Belgian waffle maker. This makes the process pretty fast because one Belgian waffle takes up a lot more batter than a standard waffle. The large waffle is cut into four and frozen in those smaller pieces.
I also really like my Dash waffle maker!
Yes, it's little - it makes 4-inch round waffles. Using this waffle iron makes the waffle-making process a little longer. So, why do I do it? Two reasons:
- The waffle maker is super easy to clean (maybe makes up for the time lost in making a bunch of little waffles?)
- They're the perfect size for sandwiches!
How to make this recipe
Start by adding all of the dry ingredients including the flour, sugar, baking powder, protein powder, egg replacer, and salt to a mixing bowl. Mix them together with a whisk.
Next, add the wet ingredients including the milk, oil, and vanilla.
Next, preheat your waffle iron and spray with safe cooking spray. Cook the waffles according to the manufacturer's instructions for your waffle iron. My waffles took about 5 minutes each using a Belgian waffle iron.
Recipe tips and FAQ's
Do I need to use protein powder? No, you can omit the protein powder if you don't have any. The batter will be slightly thinner but I have tested this recipe with and without protein powder and it is delicious either way!
What consistency should the batter be? The batter will be pourable but pretty thick. If you use a thinner milk substitute like rice milk, start with about 1 ½ cups, mix, and then add the remaining amount depending on the consistency. It should be the consistency of a thick milkshake.
Topping ideas - If you just want to have a waffle the traditional way, you can't beat pure maple syrup! My grandpas both made their own each year so I wouldn't dream of using any cheap imitation.
I like to top my waffles with berries, too. I always have frozen berries on hand but will sometimes use fresh if they're available. If we really want to get fancy, we might have a little "safe" whipped cream on top.
Waffle breakfast sandwiches
A good bread that is free of the most common allergens can be hard to come by. We've found a few brands that are OK but they are usually pretty dry and crumbly.
Guess what? Waffles work well as a bread substitute for sandwiches! This recipe is on the slightly sweeter side because it has some sugar added. If you aren't a fan of mixing sweet and savory, omit the sugar and add a little salt and pepper or other herbs and spices. Here are a few sandwich ideas:
- Sunflower butter and jelly
- Sunflower butter and banana (trust me - it's delicious!)
- Ham and dairy free cheese (kind of like a grilled cheese)
- Sausage, dairy free cheese, and veggies like spinach and tomato slices
- Turkey or chicken, lettuce, veggies of your choice, and a slice of avocado
- Hummus topped with veggies
More breakfast recipes
📖 Recipe
Dairy Free Waffles {Top 9 Allergen Free!}
Ingredients
- 2 cups gluten free all purpose flour blend (like Bob's Red Mill All Purpose Gluten Free Flour)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon Bob's Red Mill Egg Replacer
- ¼ cup plant-based protein powder* such as Orgain unsweetened or Nutribiotic Rice protein powder
- 1 teaspoon salt
- 2 cups dairy free milk substitute* such as soy or oat milk
- ½ cup canola oil
- 1 teaspoon vanilla
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, salt, protein powder, and egg replacer. Add the milk, oil, and vanilla and mix well.
- Preheat waffle iron and coat with cooking spray. Pour enough batter to fill the wells and cook according to manufacturer instructions. Serve warm and/or store leftovers in an airtight container and freeze for future use. Makes 4 Belgian waffles or 12 (4-inch) waffles.*If using rice milk, start with 1-½ cups milk and gradually add the remaining to the right consistency. The batter will be thick but pourable.*Protein powder is optional.
Notes
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Mandy
These waffles made my morning! They’re really easy to make and so tasty!