Wonderful Waffles – Video

Whole-grain, healthy, vegan waffles made from healthy, whole-food ingredients.

Healthy Waffle and Pancake Syrup

Question: Why are waffles considered a weekend breakfast? Why don’t we eat them on weekdays too?

You can have a luscious, whole-grain, healthy vegan waffle breakfast in just minutes – any day of the week!

Once a month or so, I make a batch of these healthy waffles and keep them in the freezer. Then on busy weekday mornings, I take a couple out, pop them in the toaster, and in about a minute I have a hot waffle ready for my favorite toppings!

A quick and easy weekday breakfast couldn’t get any more delicious!

What makes these waffles so healthy?

To make these healthy vegan waffles, I use healthy, whole-food ingredients – like whole-grain oats and nutrient-rich almonds. In addition, I developed this recipe to contain NO eggs (which means these waffles are cholesterol-free), NO dairy (I use non-dairy milk instead), and NO baking powder (an ingredient that isn’t the best for healthy)

Tips for making fluffy waffles

There are a couple easy tricks for getting a light and fluffy waffle texture when making healthy, whole-grain waffles.

The first is to be sure your waffle batter isn’t too thick. That means measure accurately and don’t let the batter sit (it will thicken as it sits).

The second trick for fluffy waffles is to be sure your waffle iron is hot. When the cool or room temperature batter hits the very hot iron, it forms air bubbles in the batter which leads to a fluffier waffle.

Note: Some waffle irons don’t get hot enough to make healthy, whole-grain waffles. This is the waffle iron I recommend for healthy waffles.

Healthy topping ideas for healthy waffles

What good does it do to make healthy waffles if you just top them with sugary syrup? Looking for some healthy, sugar-free (or low-sugar) waffle toppings? I gotcha covered!

FAQ about making healthy homemade waffles

Will my kids like these healthy vegan waffles?

Most definitely! Especially when topped with one of my yummy waffle toppings.

Do I need a waffle iron to make healthy homemade waffles?

Yes, you do need a waffle iron for this recipe, but you will save so much money making your own waffles (and avoiding box cereal) that the waffle iron will pay for itself many times over.

What waffle iron works well for healthy waffles?

Some waffle irons don’t get hot enough to make healthy, whole-grain waffles. This is the waffle iron I recommend for healthy waffles.

These waffles are soooo good!

PLEASE NOTE: The measurements in the video are different than the measurements in the recipe because I was using a different waffle iron (that is no longer available). The recipe (below) has correct measurements.

Wonderful waffles are made from whole grains and are super nutritious and slimming. What a great way to start your day!

Vegan, Gluten-Free Waffles
Healthy Waffle Recipe

Wonderful Waffles

The nuts and oats in these waffles provide healthy fats and whole grains, making Wonderful Waffles a great way to start the day!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
YIELD 3 round waffles
All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.



  • Place all ingredients in blender and blend until very smooth. This may take several minutes if you don’t have a very powerful blender.
  • Meanwhile, preheat a small round waffle iron. (If you're making these waffles for my Waffle Cake, be sure to make regular waffles – not Belgian waffles.)
  • Immediately, pour enough batter into hot, oiled waffle maker. Use enough batter to nearly cover the surface of the waffle iron.
  • Bake on high. When steam stops rising from iron (after about 4 to 6 minutes if using this waffle iron) and lid lifts easily, check waffle for doneness. 
  • Waffle is done when it is nicely browned.

PLEASE NOTE! Some of the new waffle irons don't get hot enough to bake these waffles properly. I recommend this waffle iron. It's a good iron and bakes these waffles nicely.


    1. Do not make waffle batter ahead of time. It will thicken too much and the waffles with turn out heavy. Rather prepare it right before pouring it into the hot iron.
    2. Do not open waffle iron until waffle is close to being done. When waffle is done, the iron lid will lift easily. If lid does not lift right up, then the waffle needs a little bit more baking time.
    3. These waffles take a little longer to bake than ordinary waffles that contain baking soda or baking powder. (We like to avoid baking soda and powder when possible as they aren’t good for the bones or for digestion.) However, your patience will be rewarded with good health and a delicious breakfast!
    4. These waffles freeze nicely. Just heat in the toaster before eating. These waffles are quite tasty topped with one of my Healthy and Delicious Waffle Toppings.

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    1. We had to watch it 3 times! What fun…we’ll try the recipe on Sunday since Brad got a new waffle iron from one of the kids for Christmas. Beckie

    2. Love the video can’t wait to try the waffles and sauce. My son just became vegan, so I am very excited to make these. Just wondering–I’m assuming you used Old Fashioned Oats, do you think I could also use the Quick Cooking Oats? Since you blend it all up….I was thinking maybe yes…..

        1. I ended up using old-fashioned–I thought I was out, but I wasn’t. Good to know about the quick oats, though. Thanks!!

    3. I made these and they were very good. My husband had his with a little peanut butter and sliced bananas. My son just became a vegan–so he got to eat them, too! I can’t wait to try the berry sauce. Thanks for posting (or re-posting) this! Loved your video, saw it on Pinch of Yum. Now I’m subscribed to your blog!

    4. These waffles look amazing – I can’t wait to make them! I LOVED the video as well, very creative!
      Just a question, do you have the recipe for the skinny cream topping? I did go to the ‘link’ provided, but couldn’t find the recipe there. My waffles just won’t be the same without the skinny cream topping!

      1. Hi Nerine,

        The Skinny Coconut Cream Topping is from my weight loss program, which is a subscription-based program. Subscribers get access to all the recipes and other help, tips, etc.

        I’m glad you liked the video. : )


    5. These look scrumptious! Do you have any more info about baking powders and soda on digestion? I’ve been suspecting for a while now that baking powder is not my intestines friend, but have never found any information about it.

      1. Hi Shana,
        Baking soda and baking powder (even aluminum-free baking powder) alter the pH of the stomach and irritate the digestive lining.
        We try to avoid them when possible, which means we make these delicious waffles … and we opt for cookies made without baking powder (I’ll be sharing some recipes soon), we check cereal ingredients, and we eat ice cream cake for birthdays instead of regular cake. [I know, poor us 😉 ]
        I think it makes a difference in digestive health.

      1. Hi Kim,
        I don’t think this will work for pancakes since it’s the steam caught in the hot waffle iron that makes these egg-free, baking powder-free waffles rise.

    6. Just made your waffles and they are great. Unfortunately I have a very old waffle iron wich belong to my grandmother. So I switched it off by 5 minutes and again by 8 minutes.
      Kind regards from Holland.

      1. Hi Hanita,
        Happy to have you visit from so far away : )
        I’m glad you liked the waffles and that you were able to make them work with your grandmother’s iron.

    7. These look incredible for after a hard workout! I was just wondering, could I sub either almond flour or cashew butter for the almonds or cashews? (I guess I’m wondering how ground up they get in the blender!) I usually don’t just buy raw nuts because they’re too calorie dense for me to keep around! If so, what would be the appropriate amounts to sub, or should I just experiment? Thanks!

      1. Hi Ellie,

        I would think you should be able to substitute almond flour for the almonds (but I’ve never tested it to be sure). In most recipes, 1/3 cup of whole almonds equals almost 1/2 cup of almond flour.

        Hope you enjoy 🙂


      1. Hi Renee,
        I’ve tested countless waffle irons, including the Cuisinart that you linked to in your comment, and none of them work as well as the one that I linked to in my recipe above. Unfortunately, they don’t make waffle irons to get as hot as they used to.
        As far as Teflon, I do try not to use it very often. I’m anxiously awaiting someone to invent a good waffle iron made from something other than Teflon!
        I hope this helps.

        1. Ok thank you! The one you linked is cheaper but the one I linked was bigger so wondered. The one I have takes about 10 minutes to do an oat waffle. Yes, we do t eat waffles often either…I too am waiting for a good waffle iron! as well ,

    8. .I also left out the coconut oil and vanilla so am sure that would not make a difference. I did notice the batter was thin at first but as I made the waffles it got thick toward the end.

      I watched the video too and the measurements are different than what your website has. Which one is best?

      One more thing…I used slivered almonds…is the ones with the skin on better to use?

      1. Yes, the batter thickens the longer it sits, which seems to work out okay as long as I only make one recipe at a time. If I try to make a double recipe, then the tail end of the batter thickens too much before the batter gets poured into the waffle iron.

        The measurements in the video are different than the measurements in the recipe because I was using a different waffle iron (that is no longer available). The recipe in the post has the correct measurements for the waffle iron recommended. And it perfectly makes 3 beautiful waffles.

        I haven’t tested this recipe with slivered almonds, so I don’t know how it would affect the recipe. But I do know that slivered almonds measure out differently than whole almonds, so that substitution will make a difference.

        Hope you enjoy!

        1. ok thanks…I do have regular almonds as well. The waffles were a hit…but I will do it next time with the almonds with the skins on!

    9. I only had sunflower seeds and they were very tasty, the color was a bit pale so I cooked a bit longer. Those waffle irons that you bake one side and then flip don’t cook long enough. Highly recommend this recipe!

      1. Hi Lee,
        Thanks for the high recommendation 🙂 So happy you liked the waffles.

        I agree with you. The older waffle irons cooked nice and hot, but many of the newer ones (except the one I link to in the post) don’t get hot enough. Not sure why.

        Thank you for your comment.

    10. 5 stars
      I would give this more stars if I could. They are really WONDERFUL. Their taste is fabulous, (I used date sugar instead of raw sugar), they’re easy to make, plus they’re soft on the inside and just slightly crispy on the outside. The last waffles I made were like bricks, so I’m thrilled to find the perfect wonderful waffle.

    4.67 from 3 votes (1 rating without comment)

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