Gluten Free & Vegan Chocolate Chip Waffles

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This is a Saturday morning favorite at my house. With “sneaky” added hemp seed ,flax seed, and occasionally protein powder, my kids don’t realize just HOW healthy these are. I typically always double the recipe. We tend to make on Saturday and have leftovers for easy weekday morning breakfasts. I’ve even made these for my family that are not gluten free or vegan and they love them! 

Ingredients

• Gluten Free Flour: I typically use Bob’s Red Mill Gluten free 1 to 1 baking flour.
• Coconut Sugar: You can use regular sugar but I prefer coconut.
• Baking powder: Aluminum free highly recommended
• Salt
• Hemp seeds
• Flax seed meal
• Unsweetened or vanilla pea protein powder (if desired for that extra boost of plant based protein)
• Vegan egg replacer: I always use Bob’s Red Mill egg replacer. You could also use flax eggs. 
• Vanilla extract
• Melted coconut or olive oil
• Oat, Almond, or Soy milk
• Vegan chocolate chips: We LOVE enjoy life mini chocolate chips.
• Waffle Iron (mini one found here.)
• Cooking spray

How to Make Gluten Free and Vegan Chocolate Chip Waffles

First, gather 2 large bowls. One for wet ingredients and one for dry. Add your gluten free flour, coconut sugar, hemp seed, flax seed mill, unsweetened protein powder (if desired), baking powder, and salt into a large bowl and stir until mixed together evenly. In a separate bowl mix your Egg Replacer with water (or flax egg replacement), vanilla extract, melted coconut oil, and non dairy milk. Whisk all wet ingredients together until combined.  Next, you’ll pour the whisked, wet ingredients into the bowl with your dry ingredients. Stir with spatula until combined. Incorporate vegan chocolate chips and stir together well. Spray waffle iron with cooking spray and cook until done. Serve and enjoy!

Storage

I like to use my mini waffle iron to meal prep for the week lately. These seem to be the perfect size for quick breakfasts on the go. Simply make your waffles as normal, let cool, and pop them in the freezer for about 15 minutes. Flash freezing will help prevent them from sticking to each other. Then store them in the freezer in an airtight container or bag and toast when ready to eat.

Looking for more delicious breakfast recipes? Check out this recipe for fluffy pancakes!

Vegan and gluten free chocolate chip waffles

Lindsey Tracy

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Course Breakfast

Equipment

• waffle iron

Ingredients

  

• 3 1/2 cups gluten free flour
• 2 Tbsp coconut sugar
• 1/4 cup hemp seeds
• 1/4 cup flaxseed meal
• 2 tsp baking powder
• 1/2 tsp salt
• 4 Tbsp vegan egg replacer mixed with 8 tablespoons water I prefer Bob's Red Mill egg replacer made of garbanzo bean flour. You could also sub a flax egg.
• 1/2 cup melted coconut oil
• 1 tsp vanilla extract
• 4 cups nondairy milk Oat, Almond, Soy, Hemp, Coconut are all great replacements.
• 1/2-3/4 cup vegan semisweet chocolate chips
• 1 scoop optional unsweetened pea protein powder

Instructions

 

• Gather 2 separate large bowls.
• In your first bowl, pour in gluten free flour, coconut sugar, baking powder, salt, hemp seed, and flax seed mill. Feel free to pour in a scoop of unsweetened pea protein powder if desired for that extra boost of protein. 
• Whisk together all dry ingredients.
• In your second bowl, mix together your egg replacer and follow instructions per package directions (For Bob’s Red Mill Egg Replacer it is 1 Tablespoon to 2 Tablespoons water)
• Add melted coconut oil, vanilla extract, and vegan milk and whisk together with vegan egg replacer.
• Pour wet ingredients into bowl with dry ingredients and stir together. 
• Stir in vegan chocolate chips.
• Spray your heated waffle iron with cooking spray and scoop the batter in.
• Close waffle iron and cook until golden. Enjoy!