Healthy Vegan Morning Waffles


This recipe for Healthy Morning Waffles was an official entry in the So Delicious Dairy Free Recipe Contest, submitted by Teresa Makin.

Healthy Vegan Morning Waffles Recipe (just 7 ingredients!)

Teresa uses a blend of hearty whole wheat and all-purpose flours to keep these morning waffles light. If you want a completely whole grain breakfast, you can use whole wheat pastry flour or white whole wheat flour in place of both flours (equivalent amount). These types of whole wheat flours tend to be just a touch lighter, but still retain the wholesome fiber and protein.

To keep them vegan, Teresa uses coconut milk beverage for the liquid (you can substitute almond milk or your favorite free-from milk alternative) and coconut milk yogurt in place of eggs. For reference, the 1/4 cup of dairy-free yogurt equals about 1 large egg plus a little sweetener (the yogurt adds a good dose of sugary goodness!).

Healthy Vegan Morning Waffles Recipe (just 7 ingredients!)

Special Diet Notes: Healthy Vegan Morning Waffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan and vegetarian. (Wait, isn’t coconut a nut? See this post for the answer).

Healthy Vegan Morning Waffles
Prep time
Cook time
Total time
Serves: 4 servings
  1. In a medium bowl, whisk together the flours, baking powder and salt.
  2. In another medium bowl, whisk together the milk beverage, yogurt and oil.
  3. Make a well in the dry ingredients and pour in the wet ingredients.
  4. Stir with spatula until just combined and slightly lumpy. Let rest while you heat your waffle iron.
  5. Once heated, spray the waffle iron with cooking spray.
  6. Pour the batter into waffle iron as directed and cook as directed by your waffle maker instructions.
  7. Enjoy with pure maple syrup or a dollop of dairy-free yogurt and fresh berries.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Hi Tracey, it’s just traditional all-purpose flour. The white flour sold in the big bags at every grocer (even corner stores). Maybe you are thinking of gluten-free all-purpose flour blends? This is just regular all-purpose flour – not sure what else to call it!

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  2. Hi. I would love to try this recipe. Do you have a suggestion for a sub on the dairy free yogurt? We cannot to tapioca (that’s in the df yogurt).


    • Hi Rebecca, if you want to keep it egg-free and vegan, then applesauce, mashed banana and even mashed avocado will work well. Another option is flax “eggs.” If egg-free isn’t a concern, you can use eggs – 1 large or extra-large egg = 1/4 cup yogurt.

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