Gluten-free Egg-free Waffles (Paleo, Vegan)

side angle view of 3 gluten free egg free waffles on a plate with fresh strawberries

Gluten-free Egg-free Waffles (Paleo, Vegan)

Gluten-free Egg-free Waffles are a fabulous staple, healthy enough to enjoy daily! With 3 cups of veggies in the batter, you'll love the fiber and nutrition, but also the classic taste of this indulgent-quality breakfast treat. Also Paleo, VAD and Vegan.

Course Breakfast

Cuisine American

Keyword egg-free, gluten-free, healthy, hidden veggies, nut free, paleo, vegan, waffles

Prep Time 20

Cook Time 5

Total Time 25

Servings big waffles

Calories 672kcal

Author Megan

Cost $4

Equipment

blender
large mixing bowl
electric mixer optional
waffle iron

Ingredients

1-¼ pounds parsnips raw, about 2 to 3 (or see Notes below for cooked version); up to ½ pound of parsnips may also be subbed with zucchini, cut roughly into small chunks, and peeled for VAD
2-¼ cups water depending on the amount needed to purée the parsnips, slightly more may be used (see Instructions below)
2 cups rice flour OR, you may also use 2 cups tiger nut flour for Paleo
1/2 cup almond flour blanched OR for nut-free version, it's fine to use 1/4 cup additional rice flour instead
6 Tablespoons psyllium husk whole <-- This brand is best to ensure success, because psylliums vary a bit brand to brand. (not powder)
1/4 cup gelatin <—This brand is best. For Vegan, sub 1/4 cup ground chia or basil seeds.
¼ cup coconut oil or butter if preferred, melted
2 Tablespoons coconut sugar optional, very easy to leave this out if preferred
1 teaspoon baking soda sifted
1 teaspoon sea salt

Instructions

Place chopped parsnips and 2-¼ cups water in blender. Purée until mostly smooth and no big chunks remain, about 25 seconds. If you need up to ¼ cup more water to be able to purée easily, add it as needed and purée again. You'll end up with a thick purée. Measure out 3 cups of the purée, and reserve any leftover for another use (soup, more waffles etc); or use all the purée, but your waffles will have a moister center (which is fine if you don't mind).
Pour 3 cups parsnip purée into large mixing bowl. Add melted fat, and stir well to completely mix.
Add to same large bowl all dry ingredients in this order: rice flour (or tiger nut), optional almond flour, psyllium husk, gelatin (or ground seeds), optional coconut sugar, baking soda and sea salt.
Use electric handheld mixer, or similar, and beat to combine well. (If you are strong, you may also mix by hand, but the batter is very thick.) The batter will look a bit separate at first but will come together as you mix. After it's well combined, allow to sit and thicken for 5 minutes while your waffle iron preheats. It will look like dough.
Preheat waffle iron. Scoop dough-like batter onto waffle iron. Press the top of the iron closed with a hot pad. This batter expands but not very much, so you'll figure out how much you need to fill your iron (see photos below).
Cook waffles according to manufacturer's instructions. If you like your waffles extra crispy, leave them in an extra minute after the iron indicates they're ready, about 6 minutes depending on iron. (Or cook and cool waffles, then cook again another 2-3 minutes for extra crispy.)
Because this recipe is egg-free, the inside texture of the waffle becomes more light and bread-like as it cools. Don't eat the waffles piping hot for the best inside texture. Serve and top with favorite toppings.

Notes

How to use cooked parsnips in this recipe for gentler digestion

When I first made this recipe, I always cooked the parsnips first in my Instant Pot. Parsnips make some people gassy, so this pre-cooking makes them more gentle to digest.

To do this, boil or steam your parsnips until they're very fork tender, before puréeing them with the water in the recipe. You'll end up with an applesauce like purée, and otherwise the recipe is the same. Use just enough water to purée to end up with the thick applesauce texture. But don't worry either, because this recipe is flexible and doesn't have to be perfect.

To cook your parsnips in an Instant Pot:

Place big chunks of parsnips in insert with 2 cups water.
Choose "Manual" setting, and adjust time to 10 minutes.
When done, do a QPR, and strain out water. Allow parsnips to cool a bit before proceeding with the recipe, puréeing them with water, etc.

Nutrition