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A clear glass pitcher with maple syrup being poured on a Belgian waffle with sliced bananas and nuts.


This easy vegan waffle recipe is crispy on the outside and tender on the inside. Perfect for breakfast and brunch.
3.63 from 8 votes
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Course: Breakfast, Brunch
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 8 minutes
0 minutes
Total Time: 25 minutes
Servings: 4 Waffles
Calories: 581kcal
Author: Linda & Alex
Cost: $6


  • waffle iron


  • 2 tablespoon ground flax seed
  • 4 tablespoon water
  • ½ cup chopped walnuts
  • 2 very ripe bananas pureed

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 1 tablespoon sugar
  • 3 teaspoon baking powder
  • ½ teaspoon cinnamon
  • teaspoon ground sea salt

Wet Ingredients

  • 1 ½ cups almond milk
  • 3 tablespoon vegan butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon vegetable oil


  • Sliced bananas
  • Toasted Pecans or Walnuts
  • Cinnamon
  • Maple syrup


  • Mix the flax seed and water together in a small bowl until it’s thick and sticky. Set aside
  • Toast the walnuts or pecans (shake the pan frequently to avoid burning) in a medium pan on medium heat until they’re golden brown and fragrant. Approximately 3 to 4 minutes.
  • Puree the bananas.
  • In a large mixing bowl, whisk the dry ingredients until they’re fully combined. In a medium bowl, whisk the almond milk, melted butter, lemon juice, and vanilla extract until combined, then pour the liquid into the dry mixture. Add the flax mixture and the pureed bananas and stir until the wet and dry mixtures, and the bananas, are combined. Fold in the nuts.
  • Heat your waffle iron and brush a thin layer of oil over the grid. Make sure the pockets of the grid are well oiled or the waffle will stick. Fill the grid with batter until it’s ¾ full. Close the iron and cook until it stops steaming, approximately 6 to 8 minutes.



Pro Tips

We want you to be successful in the kitchen, so here are some of our tips for making the perfect waffle.
  • Stir the batter until the wet and dry ingredients are just combined, then gently fold in the banana and nuts. You don’t want to overdo it, or the gluten will activate and the waffles will be tough.
  • Make sure that the waffle iron has reached the desired temperature before adding the waffle batter. If it’s not completely hot, the waffles won’t cook evenly or properly. We suggest 375˚F (190˚C) for perfectly crispy on the outside and tender on the inside waffles.
  • Use a silicone pastry brush to oil every nook and cranny of the waffle iron. Even non-stick irons will stick, we’ve learned this the hard way. Additionally, do not use spray on oil, as it contains ingredients that will stick to the iron and won’t wash off, which will eventually ruin the surface.
  • Many irons will beep to alert you that the waffle is done. Ignore it! The waffle is done when it stops steaming. Pay attention to the steam, not the time. A Belgian waffle will take between 5 to 8 minutes to cook, depending on how much moisture is in the ingredients. For example, fruit filled waffles will take longer than a simple buttermilk waffle.
  • Use a rubber spatula to help remove the waffle from the iron. Never use metal utensils, they will scratch the surface of the iron.
  • If your waffle iron is brand new, make a test batch of waffles and throw them away. You never want to eat the first batch of waffles in a new iron because it will smell/taste like the new iron. This also helps to remove any debris that may be stuck on the iron from manufacturing.
Store in the refrigerator for up to 4 days and heat in a 350˚F (176˚C) oven. 
Freeze in a freezer safe container for up to 3 months and heat in a 350˚F (176˚C) oven. 


Serving: 3oz | Calories: 581kcal | Carbohydrates: 72g | Protein: 11g | Fat: 29g | Saturated Fat: 9g | Trans Fat: 2g | Sodium: 271mg | Potassium: 730mg | Fiber: 7g | Sugar: 11g | Vitamin A: 42IU | Vitamin C: 7mg | Calcium: 281mg | Iron: 4mg
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