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healthy freezer waffles

Healthy Toaster Waffles

Author: Heidi Boortz
Servings : 10 waffles


  • 1 vanilla bean or 1/2 Tbsp vanilla extract
  • 2 cups 100% whole wheat flour
  • 4 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk powder or powdered soy milk
  • 1/2 Tbsp coconut sugar
  • 2 Tbsp vegan egg replacement such as Neat Egg®
  • 3 Tbsp unsalted butter or coconut oil, melted



  • Scrape seeds out of the vanilla bean, if using. Add seeds, if using, or extract if not, flour, baking powder, coconut sugar, egg replacer in a bowl. Add 1 1/2 cups water and melted butter. Mix well. Batter might be slightly lumpy. Pour by the 1/4 cupful* onto greased, hot waffle iron and cook according to manufacturer's directions. (Leave waffles slightly undercooked for freezing and toasting later.)

To Freeze

  • Allow to cool completely. Layer waffles between layers of parchment paper. Add to a freezable container. Close tightly and freeze. Use within 3 months for best results.

To Heat After Freezing

  • Add frozen waffles to a toaster or toaster oven. Toast to desired doneness.


Gluten-Free: use any whole grain gluten free flour in place of wheat flour
Dairy-Free: use any unsweetened dairy-free powdered milk product, or omit powdered milk entirely and use dairy-free milk instead of water to make waffles.
Blueberry: add 1/2 cup blueberries to waffle batter before cooking.
*We used the Dash Mini Maker to make perfect toaster-sized waffles and 1/4 cup batter was perfect for each waffle.  Your waffle maker might require more or less batter.
Tried this recipe?Let us know how it was!