Let’s just imagine for a second that you can have waffles, that taste like a root beer float! Uh, I KNOW! Welcome to my brain that can mash up waffles and just about any other dessert to make them into a darn good treat that can toe that line between breakfast/brunch/dessert and still be vegan AND gluten-free. Can you say YASSSS?!
This post is sponsored by Zevia. Thank you for supporting the brands that make this space possible!
Can you tell that I looooove waffles? They are kind of my all-time favorite breakfast food and when given the choice between pancakes and waffles, I’m going to choose waffles 99% of the time. So many nooks and crannies for syrup and (in this case) ICE CREAM! Plus, I’ve totally nailed my ultimate crispy and easy vegan waffle recipe that happens to be gluten-free, so I feel kind of like a waffle champ at this point.
One of the really big keys to crispy waffles is gluten-free flour, which is TOTALLY not usually in my wheelhouse! I don’t usually make a huge effort to make things gluten-free, simply because it adds a whole other layer of difficulty onto vegan baking. The ratio of flours and wrench it throws into my usual baking logic are something that I’m starting to tackle but haven’t quite gotten to just yet. But, it turns out that in waffles, gluten-free flour blend is the way to go! It gives these vegan waffles a really light and airy texture, without weighing them down or giving you that really weird not cooked yet feeling in the middle. I can’t even tell you how many times I’ve pulled apart waffles, only to find half cooked batter in the middle. With these root beer float waffles, they work each and every time, PLUS get an extra boost of fluffiness from the Zevia Ginger Root Beer that is whisked right into the batter! I kind of feel like we should all be putting fizzy drinks into our waffle batter from here on out.
If for some reason, putting ice cream on your waffles isn’t quite your thing, these would be amazing with a dollop of vegan butter and a drizzle of maple syrup! Or if you’re feeling really ambitious, you could reduce down the ginger root beer into a syrup, pour it over your waffles, and consider yourself the luckiest person on earth. Either way, if there are waffles in your future, you’re really doing this whole breakfast thing right!
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Root beer float WAFFLES! Yes, it’s like your favorite fizzy drink in a waffle, plus they are gluten-free and vegan. Breakfast WIN!
- 1 1/4 cups gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup non-dairy milk
- 1/3 cup olive oil
- 1 tablespoon apple cider vinegar
- ¾ cup Zevia Ginger Root Beer
- 1/3 cup stevia or sugar equivalent
- 1 teaspoon vanilla extract
- Vegan vanilla ice cream, for topping
- Preheat waffle maker according to instructions. Set aside.
- In a small bowl, whisk together the gluten free flour blend, baking powder, cornstarch, baking soda, and salt. Add in the milk, oil, vinegar, Zevia Ginger Root Beer, stevia or sugar equivalent, and vanilla. Whisk until all ingredients are incorporated and no lumps remain. Fold in the chopped peach.
- Cook according to your waffle maker’s instructions, being sure to liberally grease the waffle maker each time you make a new waffle. Scoop by the 1/3 cup and cook for 5 minutes each. Remove and top with ice cream.
- Make sure your waffle iron is well greased! If it isn’t, it will stick and it will be a total mess.
Keywords: vegan breakfast, waffles, dessert