Can I freeze these waffles?

Yes! Let them cool completely, then freeze in a single layer or with parchment between waffles. Reheat in a toaster or oven until warm and crispy.

Can I make these waffles without chocolate chips?

Absolutely. Feel free to leave them out or replace with chopped nuts, blueberries, or vegan-safe mini marshmallows for a fun twist.

Yes! The batter works for pancakes too—just cook on a nonstick skillet over medium heat until golden on both sides.

I recommend Bob’s Red Mill egg replacer made with garbanzo bean flour, but a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) also works well.

Units Scale

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

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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!