These gluten free buttermilk waffles are fluffy, delicious, and ready in one bowl! Perfect for a weekend brunch and can be kept in the freezer to eat during the week. Topped with coconut whip cream and strawberries, these buttermilk waffles are made with vegan buttermilk, are gluten free, and only made with natural sugar!
Gluten Free Buttermilk Waffle Ingredients
How to make Gluten Free Buttermilk Waffles:
- *day before* Place a can of coconut milk in the fridge to set. This will be used for the coconut whip cream in step 8.
- Plug in waffle iron to preheat!
- Mix coconut milk and lemon juice in a bowl. This should be coconut cream from a can of coconut milk. Carefully remove the cream from the top of the can, being cautious to avoid the liquid at the bottom of the can. Let this mixture sit for 5 minutes. This allows the two ingredients to react to create the vegan buttermilk.
- Mix flaxseed and water in another bowl or cup. Let sit for 5 minutes to form the flax egg
- Once the flax egg and buttermilk have set, add all ingredients to a large bowl and mix well. If using raw cashews, blend cashews for 3-4 minutes in a food processor until the oils release to create cashew butter. Then, add this cashew butter to the batter.
- Let batter sit for 1-2 minutes. This allows the baking soda and baking powder to react. In the meantime, spray waffle iron with non-stick spray or use coconut oil or vegan butter.
- Spoon batter into waffle iron. They should be filled ⅔ full. Cook as directed by waffle iron.
- Make the coconut whip cream. This is optional, but so so good! Remove the coconut cream from the fridge and open. Use a spoon to carefully remove the cream at the top of the coconut can and place in medium size bowl. There will be coconut liquid at the bottom of the can and we do not want this. This can be saved for smoothies. Use a hand mixer or stand mixer with whisk attachment to blend for 4-5 minutes until soft peaks form. Place this mixer in the fridge until ready to use. Citrus zest, powdered sugar, or maple syrup can also be added.
- Enjoy with whip cream and fresh berries!
How long does this dish take? 30 minutes
How much does this make? 2 servings
Does this meet my dietary needs? This recipe is vegan, gluten free, and refined sugar free
How long does this keep? 1 week in sealed container
Is it freezer friendly? Yes, perfect for meal prep!
Can I pack this for lunch? Yup! Pack these at room temperature (not cold or frozen). The cold will create condensation which will cause the waffles to become soggy.
How do I reheat these? Pop them in the toaster or in the microwave for 30 seconds – 1 minute
Are all coconut milks the same? No! My favorite is this Thai Coconut Cream, which can also be found at costco. This coconut milk is so creamy and does not need to be placed in the fridge. It helps to place in the fridge to firm up, but it is not necessary.
1:1 Gluten Free Flour Blend: The great thing about 1:1 gluten free flour is it has xanthan gum in it, meaning it literally can replace regular flour at 1:1 in many recipes. The opposite can also happen, and for this recipe you can sub regular flour in place of the gluten free flour. We love Bob’s Red Mill 1:1 Gluten Free Flour (also found at Target and local grocery stores) and Namaste Gluten Free Perfect Flour Blend (found at Costco).
Flax Egg: A regular egg at room temperature can replace this if not vegan or a chia seed egg can replace it. Apple sauce or aquafaba may also be able to replace the flax egg, but neither have been tested.
Coconut Sugar: Regular white sugar, maple syrup, or honey can be used in place of coconut sugar. Coconut sugar can be found here. Using honey will result in this not being vegan.
Cashew Butter: Raw cashews can be turned into cashew butter by blending in a food processor for 4-5 minutes, and then be used in the recipe. Check out my favorite way to make cashew butter from Taste’s Lovely, here. Any nut butter can also replace the cashew butter, but almond butter would be the best option. Cashew and almond butter both have milk flavors that will not overwhelm the waffles.
Baking Soda & Baking Powder: Sorry, no substitute for these.
Coconut Milk & Lemon Juice: Regular buttermilk can be used if not vegan. For a vegan substitute, apple cider vinegar can replace the lemon juice.
Vanilla: Vanilla paste or imitation vanilla can both be used in place of vanilla extract. If using vanilla paste, cut the amount in half.
Coconut Whip: Regular whip cream can be used if not dairy free or stir bought dairy free whip cream. There are lots of great non dairy who creams out there now a days!.
Coconut Milk is a super food, but we all knew that. It has lot of antioxidants, is great for rehydration, strengthens the immune system, AND can help with sensitive gut issues. (Source).
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- 1/2 cup flour
- 1/2 tbsp sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp cashew butter
- 1/4 tsp vanilla
- 1/2 of a Flax Egg See below
- 1/2 cup Vegan Buttermilk See below
1/2 Flax Egg:
- 1/2 tbsp flax seed
- 1.5 tbsp water
1/2 Cup Vegan Buttermilk:
- 1/2 cup coconut cream from a can
- 2 tbsp lemon juice
Coconut Whip Cream
- 1 can coconut cream
- 1/2 cup powdered sugar or maple syrup optional
- zest from 1 orange optional
Coconut Whip Cream
- Place 1 can of coconut cream in the fridge to harden for 2 hours minimum, ideally the night before so it is ready in the morning
- Open can and use a spoon to carefully remove the cream from the can, avoiding the liquid that will be at the bottom. Place in a bowl.
- Add sweetener and orange zest, if using
- Use a hand mixer, blender, or stand mixer with a whisk attachment to beat the coconut cream for 3-4 minutes until fluffy. Store in fridge until ready to use.
- Plug in waffle iron to preheat.
- Make the buttermilk: Mix coconut milk and lemon juice in a large bowl and let sit 5 minutes
- Make the flax egg: Mix flax seed and water in another bowl and let sit 5 minutes.
- Meanwhile, add all other ingredients to the large bowl. Mix well with hand mixer or fork.
- Add in buttermilk and flax egg and mix well to combine. If batter is too thick, add additional coconut milk, 1 tablespoon at a time. The batter should be thick but still be able to be poured.
- Let batter sit 1-2 minutes for the baking soda and powder to react.
- Spray waffle iron with non-stick spray and spoon batter into waffle iron. They should be ⅔ full. Release when light on waffle iron goes off. Repeat with remaining batter
- Enjoy with fresh berries, syrup, butter, coconut whip cream, or what ever floats your boat!
- To make the whip cream: Take the coconut can out and scrap off the cream portion at the top of the can. Use a hand mixer or stand mixer with a whisk attachment to whip the coconut cream until peaks form. It is option, but you can add citrus zest, powdered sugar, vanilla, or honey to this for a sweeter flavor.