I’m always on the hunt for a GREAT waffle recipe. My ideal waffle being crispy all over but still a bit fluffy in the centre. These waffles are some of my favourite I’ve ever made! Even thought they don’t have eggs in them (something I thought that would prevent them getting crispy enough) they really cooked up perfectly.
I think the most significant ingredient in this batter is the cornflour (a.k.a. cornstarch) – it helps the waffles become super light and also kind of prevents you from overmixing the batter due to the fact that it’s a gluten-free flour. I happened upon this addition by random coincidence as I have a bag of a gluten-free flour (a blend of just potato starch, rice flour and tapioca starch) which I’ve been trying to use up when I can. I used it in place of some of the plain flour in my waffle batter and realised that it was an amazing addition! I then tried the recipe out using a blend of plain flour, white rice flour and cornstarch (as I figure the rice flour & cornflour are common enough for people to get them easily) and it worked perfectly as well! For this reason I reckon you could use a GF flour blend in place of all the flours in the recipe to make it fully gluten-free – I haven’t tried it but let me know if you do!
I used my favourite waffle iron (by Clas Ohlson – gifted by Rachel Khoo at her book launch) which is a Swedish-style iron and makes such thin, beautiful waffles! I definitely prefer it over a Belgian waffle iron and I find batter is less likely to stick to this type of iron.
Anyway, this is now my go-to waffle recipe as it holds its crispness so well and is such a simple batter to mix up. So good for your brunch or breakfast needs.
Vegan Waffles – Easy & Crispy
- 40 g (1/2 cup) porridge oats (rolled oats)
- 60 g (1/2 cup) plain white flour (all-purpose flour)
- 50 g (1/2 cup) white rice flour (or use more plain white flour)
- 60 g (1/2 cup) cornflour or potato starch (cornstarch)
- 1 1/2 tsp baking powder
- 1/4 tsp fine table salt
- 2 tbsp granulated sugar
- 300 ml (1 1/4 cups) non-dairy milk (I use soy here)
- 1 tbsp lemon juice or neutral vinegar (i.e. distilled/ malt/ rice/ white wine vinegar)
- 50 ml (3 tbsp + 2 tsp) light olive oil or vegetable oil
- 1 tbsp ground flax seed (linseed)
- 1 tsp vanilla extract
- Pulse the oats in a food processor until you get a coarse flour. Add the plain flour, rice flour and cornflour as well as the baking powder, salt and sugar to the food processor and blend to combine. Tip the contents of the food processor into a medium bowl.
- Turn your waffle iron on now so that it can preheat. Get some vegetable oil ready for spraying/brushing onto the waffle iron. Place a wire rack over a baking tray and set aside.
- Combine the soy milk, vinegar, olive oil, flax seed and vanilla extract in a jug. Pour this all into the bowl of dry ingredients. Use a whisk or a mixing spoon to combine into a mostly smooth batter.
- Grease your waffle iron with some neutral vegetable oil (I use a heatproof silicone pastry brush to do this but you can use a spray oil if you have it). Scoop some of the waffle batter into your waffle iron (I use 1/3 cup per waffle for my iron but the amount will vary from brand to brand). Close the lid and cook until golden brown on both sides – this takes around 4 minutes for me. You can usually tell when the waffle is almost ready by noticing that less steam is coming out of the waffle iron.
- Use a fork or butter knife to prise the waffle out of the iron and place onto the wire rack on the baking tray – this prevents trapped steam under the waffle making it soggy! Either eat warm as they come out of the waffle iron or place the tray with the wire rack of waffles into a low oven to stay warm as you cook the rest of the waffles.