The question read: “Do you have a waffle recipe that you can make from scratch that is both vegan and gluten-free?” In response, Dr. Taylor is sharing her favorite vegan gluten-free waffle recipe. She always has a supply of these in her freezer.


  • 2 cups oat flour (pulverize 2.5 cups rolled oats in blender)
  • 1 cup other gluten-free flour (e.g., buckwheat, cauliflower)
  • 4 Tbsp peanut butter powder
  • 4 Tbsp pea protein powder
  • 4s Tbsp raw chia seeds
  • 2 Tbsp raw organic cocoa powder, if desired
  • 2 Tbsp coconut or date sugar, if desired (omit for savory waffles)
  • 2 Tbsp egg replacer powder
  • 2 Tbsp ground flax seed
  • 2 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract (omit for savory waffles)
  • Pinch sea salt or No SaltTM
  • 1 cup applesauce
  • 2 cups almond milk (or other non-dairy milk)
  • 1 cup warm water


 Place ground flax seed and egg replacer in 1 cup warm water. Stir well and set aside.

 Place all dry ingredients in a medium sized bowel and mix well.

Add almond milk, applesauce, vanilla, apple cider vinegar, and the 1 cup of water containing flax seed and egg replacer.

Stir well and let sit 10 minutes to allow chia seeds to thicken the batter.


Spray waffle iron with coconut or avocado oil. Heat until ready for batter.

Pour ¼ cup of batter into each of the four waffle circles. Spread batter out with a spatula as needed. Gently close waffle iron and cook for 8 minutes. Remove and cool on a wire rack. If needed, add 1 Tbsp water at a time to get desired consistency.

This recipe makes about 20, 4-inch round waffles.


Sweet Toppings

  • Drizzled real maple syrup or honey
  • Nut butter
  • Hot unsweetened applesauce with ground cinnamon
  • Sliced banana, mango, strawberries, or mixed berries
  • ¼ cup mixed seeds, chopped dried fruit, etc.

Savory Toppings

  • Use creamed peas and onions, creamed mushrooms and water chestnuts, or creamed asparagus, etc..
  • For cream sauce,  place 1 cup almond milk with salt and pepper seasonings in a sauce pan over medium heat. When hot, stir in 1½ non-GMO corn starch premixed in 2 Tbsp cold water. Stir until thickened (do not boil). Add veggies that have already been steamed al dente. Pour over waffles and serve.


Waffles freeze well making several easy meals. To reheat frozen waffles, place frozen in a toaster with a defrost function. The waffles are soon hot and ready to eat. (If no defrost function, thaw waffles and then toast them.)

Real maple syrup—not “maple syrup flavored”—has a glycemic index of 54. It has a lower impact on blood glucose levels than honey or artificially-flavored syrup made with table sugar. Taylor avoids any syrup and other products that contain high fructose corn syrup.

For those of you who asked, Taylor likes her DASH four-round waffle iron from (and, "no," she gets no kickbacks if telling others what she uses).