Looking for an oil-free vegan waffle recipe? If so, then look no further than this beautifully fluffy and unctuous waffle! Flecked with coconut shreds and flavored with the natural sweetness of ripe banana, these are worthy of staple-hood at breakfast tables everywhere, and will have you firing up those waffle irons time and time again.
A Tangent about the Curious Nature of Waffles
Curiously, waffles are one of those wonderful foods that are identified not so much by their taste but by their shape: perfectly square pockets laid out in a uniform grid, ready to be the receptacle for syrups and slathers and assorted fruits. It’s no wonder that waffles are sometimes referred to as “pancakes with abs.”
Even more curiously, why is it that when you iron anything other than a waffle, it becomes more smooth and less ridged than it was before? If I had less taste in word play, I’d call that a little waffle irony.
Most curious of all, waffles have existed since the 14th century, originating in the northwestern coastal lowlands of Europe, now known as the Netherlands and Belgium. Personally, I find it fascinating to contemplate the existence of waffles in the medieval times, as it seems so anachronistic to me; imagine the king of the Holy Roman Empire digging into a waffle first thing in the morning with a goblet of wine, bejeweled scepters, and ornate robes.
By contrast, this oil-free vegan waffle recipe isn’t your typical waffle recipe, in so much as it contains tropical fruits found far from the Netherlands and no processed oils or eggs, but none of that matters: waffles have transcended the ages through seven centuries and evolved to be anything and everything that you could ever want them to be, as long as what you want is an iconically indented ideal breakfast food that is easy to make, as edible as ever, and never out of style.
Alternatives to All-Purpose
With all my recipes, I want to make sure that they are as accessible as possible for all different types of people, including those for whom gluten is a mortal enemy of epic proportions, but also for those who want a greater variety of options at their disposal.
So while all-purpose flour is typically a reliable and readily available choice of flour for many, there are alternatives if you’re looking to avoid bleached all-purpose flour or any flour that is wheat-based.
- Firstly, you can use whole-wheat flour.
If you’re not allergic or intolerant to gluten, that is. Whole-wheat flour is a bit more robust and grainy tasting, and it tends to be drier. Because of this and as it relates to this oil-free vegan waffle recipe, consider adding about 1/4 cup less whole-wheat flour, and then slowly adding it back to the batter in tablespoons if the mix is overly runny (4 tablespoons = 1/4 cup).
- Or you can use a bag of store-bought gluten free mix.
This is typically a pretty effective substitute for the wheat-based flours, not only in this oil-free vegan waffle recipe but also in most other things. The downside to pre-made gluten-free flour mixes is that they almost always have a finer, more gritty texture than typical wheat flours. The one that I use frequently is Krusteaz Gluten-Free All-Purpose Flour Mix.
So, whether you’re using all-purpose, whole-wheat, a gluten-free mix, or some other combination of non-wheat flours, this oil-free vegan waffle recipe should hold up regardless which one you try.
Ground Flaxseed: the eggless egg
Ground flaxseeds are a staple for me, and here’s why: firstly, they serve as a reliable and readily available binding agent for this oil-free vegan waffle recipe, as well as a plethora other vegan baked goods; secondly, it isn’t hard to calculate how much flaxseed to substitute effectively for an egg, as the formula is simple:
- 1 tablespoon ground flaxseed + at least 3 tablespoons plant-based milk or water = one vegan egg.
Whisk these ingredients together, let them congeal for about 5 minutes or so, and there you have it: a vegan egg and the secret for successful vegan baking, particularly for anything that needs a binding agent.
Another amazing quality of flaxseeds? They’re loaded with ALA Omega-3s – a vital polyunsaturated fatty acid pivotal for optimal health – and so their inclusion in baked goods and this oil-free vegan waffle recipe is quite welcome.
The downside to ground flaxseed is that they can add a wheat-y flavor to the baked good, which in this waffle isn’t a big deal, since it’s already quite hearty and robust; however, in some more delicate desserts, the flavor of flax could potentially elbow into the other flavors and may not be as well-received.
My favorite ground flaxseed brand to use is Premium Gold Organic Medium Ground Flaxseed! Store it in the fridge, and it’ll last you awhile!
Oil-Free Vegan Waffle Recipe
A great aspect about these waffles – and most waffles in general – is that they reheat in the toaster or oven extraordinarily well. Break them into toaster-sized portions, pop them in the toaster for a couple minutes. Out of the toaster, they’ll be nice and crispy, and even sometimes more delicious than freshly made. So no need to worry if you make more than you can eat!
Anyone can make this oil-free vegan waffle recipe: you only need 10-ingredients, a blender and waffle iron, and a desire to delve into the depths of a hearty, unctuous oil-free vegan waffle.
Oil-Free Banana-Coconut Waffles
Equipment
- Blender
- Waffle Maker
- Non-Stick Cooking Spray (If Needed)
Ingredients
- 1 ½ cups whole-wheat flour, or gluten-free flour mix
- 1 cup shredded coconut, unsweetened
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups soy milk, or your favorite plant-based milk
- 2 bananas, ripe
- 1 tablespoon ground flaxseed
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
Garnish
- Bananas, sliced
- Vegan butter, optional
- Additional maple syrup, optional
Instructions
- In a large mixing bowl, combine the flour, shredded coconut, baking powder, salt and cinnamon together.
- In a blender, combine the soy milk, banana, ground flaxseed and maple syrup and vanilla together, and then blend until smooth.
- Pour the blended ingredients with the dry ingredients, and mix just until everything is combined and no flour is left. Allow this to sit for about 5 minutes. In the meanwhile, preheat the waffle maker.
- Take about ¾ – 1 cup of batter and pour it directly in the center of the waffle iron. If necessary, grease the waffle iron lightly with cooking spray to prevent sticking. My waffles took about 2 – 3 minutes on a high setting, but yours may be a little different.
- Remove the waffle from the waffle iron, and serve with fresh bananas, maple syrup, and – if you'd like – vegan butter.
Nutrition
I hope that you enjoyed this oil-free vegan waffle recipe. If you did, leave a comment and recipe rating before you go.
Also, check out my category, Oil-Free Vegan Recipes, to find other delicious plant-based goodness made without processed oils.
May you have good food in good company,
That Vegan Nephew
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