I’m so excited to share with you the pilot episode of Dang! That’s Delicious. In this episode, I’ll be showing you how to make amazing egg free waffles. These are great if you have an egg allergy, follow a vegan/plant-based diet, or have run out of eggs.

The recipe below is for allergy friendly waffles, and also happens to be a gluten-free waffle recipe. However, I’ve also included notes on how you can use an all purpose flour (and other swaps/substitutions). Either way you’re going to have delicious waffles.

Watch the Pilot Episode!

It feels great to have the pilot done, but I’ll warn you. There’s a little echo, and it may be long for your liking. Good thing this is only the pilot and a lot of issues have been ironed out for the new season launch.

Here are the Simple Ingredients You’ll Need to Make These Awesome Fluffy Waffles

Flax Gel/Flax Egg Ingredients

• 3 TBSP Golden Flax Meal
• 6 TBSP Water (room temperature or cold is fine)

Dry Ingredients

• 160g Sorghum Flour, superfine
• 100g Millet Flour, superfine
• 30g Arrowroot
• 50g Organic Maple Sugar
• 1 TBSP Baking Powder
• 1/2 tsp Sea Salt

Flour Detail: This recipe uses 290g of flour (sorghum, millet, arrowroot). You can swap those three for 290g of something else.

Wet Ingredients

• 280mL Milk of Choice (I use a homemade dairy free milk)
• 1 TBSP Yuzu Juice
• 2 TBSP Rose Water
• 2 tsp Organic Vanilla Extract
• 4 TBSP Organic Extra Virgin Olive Oil

Optional Glaze Ingredients

• 110g Organic Powdered Sugar
• 16mL Yuzu Juice
• 2mL Organic Vanilla Extract

Ingredient Notes

For those who don’t need gluten free waffles, use 290g of an all purpose flour in place of the sorghum + millet + arrowroot. An all purpose flour would be my go-to for this recipe as compared to a whole wheat flour (which can change the overall texture a bit).

If you don’t have yuzu, or don’t want to work with it, replace it with lemon juice. Yuzu is Japanese citrus that’s really fun to work with, and has floral hints along with mandarin hints.

If you’re unable to have citrus products, replace the yuzu with organic apple cider vinegar.

You can use any milk in this recipe including but not limited to oat milk, unsweetened almond milk, and soy milk. I don’t suggest full fat coconut milk for this recipe, but boxed coconut milk (more watery) would work. Generally, I only work with unsweetened milks to better control the flavour and sugar content.

If you don’t have olive oil or can’t have it, you can use any other oil you enjoy. I wouldn’t use avocado oil or melted coconut oil in this recipe as the flavours may clash.

For those who don’t have maple sugar, other granulated sugars will work in its place (white cane sugar, light brown sugar, date sugar, coconut sugar, etc.).

Disclaimer: if you make swaps to the recipe, you will have a different outcome. Whilst I can’t vouch for the infinite number of possibilities, know that many swaps will still produce good waffles, they just won’t be the amazing waffles I’ve shared with you.

More Egg-Free Waffles to Enjoy

Here are a few more egg free recipes for waffles I think you’ll love. They’re all gluten free and allergy friendly. My kids love them, and they’re all gluten free and allergy friendly.

• Lemon Waffles, Refined Sugar Free (an amazing dairy-free waffle recipe)
• Chocolate Chip Waffles (some of the best vegan waffles I’ve ever made)
• Spinach Blender Waffles Recipe (fantastic for busy mornings)
• Carrot Cake Waffles (another amazing vegan waffle recipe)

How to Cook Your Eggless Waffles

Before you mix your batter, plug in your waffle iron. For this recipe, I like to use a mini 4 inch waffle maker or a large Belgian waffle iron. Next, combine your flax and water together in a small bowl. Lightly mix to combine and set aside.

Measure out your milk (I use a kitchen scale for this) and add the yuzu. Now, place a large bowl for mixing on your digital scale and tare to zero. For this recipe I used a stand mixer with the wire attachment.

Add the dry ingredients one at a time, and tare between each one. Once all of the dry ingredients are in, lightly whisk to combine. You can do this by hand, or attach your bowl to the mixer.

Return the bowl to the scale (you can leave the attachment in the bowl) and tare to zero. Add the wet ingredients one at a time and tare between ingredients. You’ll also be adding your flax gel to the mixing bowl.

Return the bowl to the stand and mix on medium speed until the ingredients are well combined, then mix on high speed for 20 seconds. That’s it! You should have a smooth batter, free from any lumps of unmixed flour or flax gel. Now cook your waffle batter in your waffle iron according to the manufacturer’s instructions.

My kids love when I make waffles in the large waffle maker since the settings are adjustable and we can get delicious golden brown waffles with a little crisp. The smaller waffle maker I used in the video is a 4 inch waffle maker, without adjustable settings. For a more crisp waffle, cook the waffles longer until you’ve got perfect waffles you’ll love.

How to Store Your Leftover Waffles

Just like with regular waffles, you can freeze these eggless waffles as well! If you’re wanting to have a delicious breakfast without putting in too much effort, I can’t stress enough how awesome batch cooking and freezing is. In fact, it’s a way that allows you to feed the whole family without cooking all day everyday.

When storing, these free-from waffles perform best when frozen. To freeze, line a baking tray with parchment paper. Place your leftover waffles on the tray in a single layer. You can stack by using parchment in between the layers. Freeze the entire tray.

Once the waffles are frozen solid, transfer to a freezer baggie. To thaw, place waffles on the counter top at room temp for about an hour. You can also reheat these in your toaster oven/oven until just warm, or a bit crispy if you prefer.

One of the best part about making smaller frozen waffles is that they can be reheated in a regular toaster (just like when you were a kid and got waffles from the freezer section). Simply grab a couple of frozen waffles, pop them in the toaster, and wait for goodness to pop back up.

Answering Your Eggless Waffle Recipe Questions

Can I swap the flax meal/flax egg for chia seeds?

No, you won’t use chia seeds, rather, chia meal. You’ll want to start with a ratio of 3 TBSP of chia meal to 9 TBSP of water. Know that this will change the look and texture of your waffles. Use that in place of the 3/6 of flax and water.

Will baking soda work in this recipe in place of the baking powder?

No. Baking soda and baking powder do different things in recipes. As a general rule of thumb, think of the S in soda for spread, and the P in powder for puff. We need our waffles to puff to create a fluffy interior. If you were to remove the baking powder and use baking soda, it would not work out well. Additionally, more than about 1/2 teaspoon of baking soda in a recipe can result in a disaster.

What are some good toppings for these waffles? I don’t want to clash with the rose or the yuzu glaze.

This delicious recipe can be topped with quite a few ingredients that will compliment both the rose and yuzu. Here’s a list of several that will work:

• Edible Rose Petals
• Crushed Pistachio
• Crushed Cashews
• Chopped Dates (chop them on the very small side)
• Orange, Blood Orange, or Mandarin Segments

Why are there so many gluten-free flours in this recipe?

Great question! A gluten free flour blend is critical for achieving the perfect texture of waffles (or anything requiring flour). Gluten-free flours don’t do well on their own, but like with Captain Planet, when their powers are combined, you get amazing results. If you’d like to read more about this topic, check out this Ask The Allergy Chef post, as well as this article on Gluten Free Flours.

If you have an all purpose gluten free flour blend you enjoy (such as Cup-4-Cup or the Bob’s Red Mill GF AP Flour), you can use that in place of the 290g of the flours I call for.

Do I need to cool these dairy-free waffles on a wire rack?

If you want very crispy waffles, yes, you should cool them on a wire rack to prevent a steaming effect from happening. When cooked waffles are stacked, there’s no airflow, and steaming pockets develop since the waffles are hot. The steam softens the crispy exterior. When you use a wire rack for cooling, you allow for airflow, and your waffles can stay crispy.

Can I use oat flour in these homemade waffles instead of what’s listed?

No, you won’t be able to swap the flours for just oar flour. However, if you have an all purpose flour blend that includes oat flour, you could use that. This recipe works with both gluten free flours and gluten containing flours, so you have a wide range of options.

Can I use almond flour in place of the flours listed?

No, you won’t be able to use almond flour exclusively in place of the flours listed. Almond flour is a very special gluten free flour. Whilst it can be used in some standalone applications such as grain free cookies, it does best when paired with whole eggs, egg yolks + extra leavening agent, or egg whites. Without the power of the egg, almond flour has quite a few limitations.

If you have an all purpose flour blend that you love, that includes almond flour, by all means, use that. As I listed in the notes, you’ll use 290g of your choice flour in place of the flours I used.

Will regular chocolate chips work in this recipe?

I don’t suggest it. The taste testers said that whilst regular (brown) chocolate chips work, the white chocolate chips were much better. The chocolate chips clash if you use the rose water and optional yuzu glaze. If you plan to skip the glaze, regular chocolate chips would work for this recipe.

Are there other toppings I can use, besides the yuzu glaze?

This eggless waffles recipe pairs so well with a range of toppings. If you’re skipping the glaze, here are some great alternatives:

• Pure Maple Syrup (I get the organic one from Costco or Whole Foods)
• Fresh Berries (this would especially pair well with strawberries and raspberries)
• Chocolate Sauce
• Crushed Freeze Dried Fruit