Molasses-tastic Gluten-Free Vegan Waffles
This easy gluten-free vegan waffle recipe uses no refined sugar. And, of course, they are eggless and dairy-free. Due to the buckwheat and molasses, they have a toasty, wholesome flavor and relatively light texture. Makes 5 (7-inch) round Belgian waffles.
Ingredients
- 1 cup buckwheat flour
- 1 cup tapoica flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups soymilk, nutmilk, seed milk, coconut beverage, or rice milk see note
- 1/4 cup canola, olive, or other oil
- 1/4 cup ground flaxseed
- 1/4 cup molasses I prefer blackstrap
Instructions
- Combine the buckwheat flour, tapioca flour, baking powder, baking soda, and salt in a large bowl and stir with a whisk until well blended.
- Thoroughly mix the soymilk, oil, flaxseed, and molasses in a medium bowl.
- Pour the soymilk and oil mixture into the flour mixture and stir until well mixed and all lumps are gone. Let stand for 4 to 5 minutes, so that the flaxseed has a chance to thicken the mixture for proper binding.
- Preheat the waffle iron iron for 3 to 5 minutes while the batter is standing.
- Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron's surface for the first waffle. Adjust the amount as needed for subsequent waffles.
- Bake each waffle for 3 to 5 minutes, or until it can be removed easily. Spray the grids with oil prior to each waffle.
Notes
As non-dairy milk beverages vary in consistency, you may need to reduce the amount by 1 to 2 tablespoons if using a thinner product such as rice milk.