BreakfastVegan/Plant based Recipes

Lucia’s Almond Waffles

We love waffles for Sunday breakfast or special occasions. We’ve even stacked these and used them as birthday cakes when my boys were growing up. These whole grain waffles are very light and crispy as they come  out of the waffle iron. My favorite is making Belgian style waffles with deep holes for peanut butter and fruit sauce for a topping. I use a double sided Belgian waffle maker to make the cooking go fast – especially important when I’m making a batch for company. You can keep them warm in an oven at 200 degrees for up to 45 minutes. The batter thickens as it sits – just add a little more water to thin it and keep them light.

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Crunchy Almond Waffle

A light, oat-based waffle. Use GF oats for GF waffles. Make several batches of the dry mix up ahead of time and when ready to cook, place mix and liquid ingredients in a blender and you are ready to pour!
Course Breakfast
Cuisine GF, gluten free, Vegan, vegetarian
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4 round Belgian waffles
Author Lucia Tiffany MPH


Dry Ingredients for Make-ahead Mix

  • 3 c. rolled oats
  • ½ c. uncooked millet
  • ½ c. sliced or whole almonds
  • ¼ c. coconut
  • ¼ c. Soymilk powder
  • 1 tsp. salt
  • 2 tsp. non-GMO lecithin (liquid or granulated)

Liquid Ingredients

  • 4 ½ c water
  • 2 T light olive oil
  • 2 tsp. honey
  • ½ tsp. orange extract
  • 1 tsp. almond extract


  • Mix dry ingredients together (make multiple batches at once for greater efficiency – put each batch in a ziplok bag) and store in freezer or refrigerator.

When ready to cook waffles-

  • Heat non-stick waffle iron and lightly coat with coconut oil.  Place one batch of mix in blender, add liquid ingredients, and blend until creamy.
  • Pour into waffle iron and bake without opening for 7 min. or till golden.
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