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–+ servings

Coconut Yogurt Waffles (Vegan + GF)

Simple, 30-minute, vegan + gluten-free yogurt waffles that are crisp on the outside and tender on the inside. SO delicious & perfect for breakfast or brunch!
Author Minimalist Baker
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Cutting board with Coconut Yogurt Waffles topped with sliced banana and yogurt
4.91 from 42 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? Store in freezer.

Ingredients

WAFFLES

  • 1 ¼ cup unsweetened almond milk (or other plain, unsweetened dairy-free milk)
  • 1 tsp lemon juice or apple cider vinegar
  • 1/2 cup dairy-free yogurt (I used coconut vanilla)*
  • 1/4 cup melted coconut oil or olive oil
  • 2 Tbsp maple syrup
  • 1/2 cup gluten-free rolled oats
  • 1 ¾ cup gluten-free flour blend*
  • 1/4 tsp salt
  • 1 ½ tsp baking powder
  • 2 Tbsp coconut sugar or organic cane sugar

OPTIONAL ADD-INS

  • 1 tsp pure vanilla extract*
  • 1 Tbsp flaxseed meal
  • 1/2 Tbsp chia seeds
  • 1/2 tsp ground cinnamon

OPTIONAL TOPPING IDEAS

US Customary - Metric

Instructions

  • Combine almond milk and lemon juice or vinegar in a medium-size mixing bowl and let set for 5 minutes.
  • Then add yogurt, coconut oil, maple syrup, and vanilla extract (optional) and whisk thoroughly to combine. Set aside. (If coconut oil hardens, reheat in the microwave. If you don't have a microwave, simply proceed as instructed.)
  • Add dry ingredients (including the optional add-ins) to a large mixing bowl and whisk until well combined.
  • Add wet ingredients to dry and mix until well incorporated. Let set for 10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
  • Once waffle iron is ready, generously coat with non-stick spray or coconut oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a cooling rack set on a baking sheet in a 200-degree F (93 C) oven to keep warm (optional). Do not stack and instead keep them in a single layer to ensure crispiness.
  • Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to 1 month, although they're freshest within the first couple of weeks.

Notes

*If your yogurt is plain, add 1 tsp vanilla extract or fresh fruit for extra flavor. I used the coconut vanilla yogurt from Trader Joe's, but I also love their blueberry flavor! If not dairy-free/vegan, use your favorite dairy yogurt.
*If you’re not gluten-free, simply sub the GF blend for spelt or whole wheat pastry flour for a similar result!
*Adapted from my Vegan Gluten Free Oatmeal Waffles.
*Nutrition information is a rough estimate calculated without toppings or add-ins.

Nutrition (1 of 5 servings)

Serving: 1 waffle Calories: 364 Carbohydrates: 57 g Protein: 6.4 g Fat: 13.8 g Saturated Fat: 10.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 169 mg Fiber: 6 g Sugar: 13.3 g