I pretty much grew up on carbs. Does a body good, right? The waffle obsession continued into college. Saturdays were reserved for banana pancakes after a long distance run. Sundays – a day of utter relaxation – was inaugurated with two whole grain Eggo waffles topped with copious amounts of crunchy salted peanut butter, sliced bananas, and honey. It was sheer breakfast heaven. Not much has changed these days, other than the fact that I don’t buy store bought waffles anymore. I am an adult, after all. I started making vegan waffles for Minimalist Baker early on. But when some of our friends needed to eat gluten-free, I started dabbling in the gluten-free variety. Once I got the hang of it, I realized it wasn’t too difficult to make them both vegan and gluten-free. This recipe is very basic, requiring 10 ingredients and just 30 minutes to make. It relies on my go-to gluten-free flour blend, almond meal and rolled oats. But if you’re not gluten free, simply sub the GF blend for spelt or whole wheat pastry flour for a similar result! And dairy-free coconut (vanilla) yogurt provides a tender texture and subtle sweetness. I let John sample one of these hot off the press and he immediately said they tasted like Eggo waffles. Serious win! Crisp on the outsideTender + fluffy on the inside& Perfectly sweet This is exactly what I was going for. For toppings, the options are endless: NutellaCoconut whipDairy-free yogurtCompotePeanut butterBananaChia SeedsFlax SeedsVegan butterMaple syrup Dream big, friends, and top plentifully. If you give this recipe a try, let us know how it goes! Be sure to leave a comment and rate it. And don’t forget to snap a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers and happy waffle-making!
