Serves: 2

Vegan / Gluten free / Dairy free / Refined sugar free

My eldest daughter had her first sleepover birthday party last night to celebrate turning 7.

I knew last year would be her last big 'middle-of-the-day, invite-everyone and stay up until 2am icing a birthday cake that is supposed to resemble a princess castle, but looks more like the leaning tower of pisa by the time I've slathered on more icing than cake' kinda party. An intimate sleepover with her besties seemed like a much better idea, and it was truly gorgeous!

When they woke up this morning, they ran up the stairs asking for waffles - which would have normally been easy-done, except one little girl couldn't have nuts, eggs, gluten or dairy. Omitting gluten, eggs and dairy were easy as we are dairy and gluten-free in our household, but I normally use almond flour in our waffle and pancake mix, so I had a wee challenge ahead of me!

I'm so glad I had to develop a nut-free version, as they were even more delicious than our regular go-to waffle recipe!


vegan, gluten + nut free waffles


1 1/2 cups plant milk (I used oat, you could use any type of nut milk or coconut also)
1 cup wholegrain rolled oats
2 medium ripe organic bananas
1/2 cup gluten-free flour (or spelt flour would be beautiful here if you can handle that teency amount of gluten protein)
1 Tbsp plus 1 Tsp baking powder
1/4 tsp pink salt
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp vanilla powder (or essence is fine here too)
pinch of freshly grated nutmeg
coconut oil for greasing

Suggested toppings

Coconut yoghurt (mine of course! Find it here), raw berry jam, fresh berries (or thawed frozen if not in season), chopped banana, pure maple syrup, raw honey


  1. Measure milk and oats into a blender and whizz together until smooth.
  2. Add remaining ingredients and blend again until well incorporated.
  3. With a spatula, empty the batter into a mixing bowl, cover with an upside-down plate (no need to waste cling film) and pop in the fridge to rest for 10 minutes. This step is crucial, doing so will make the mix hold together so much better - remember there's no eggs to bind here.
  4. Get all your toppings ready.
  5. After about 6 minutes resting time, turn on your waffle machine to it's highest setting, greasing with plenty of coconut oil before it gets too hot to touch (or after the full 10 minutes is up start to heat up your pan if making pancakes*)
  6. Once up to temperature, pour enough mixture in to each section of the waffle machine and close the lid. Go a minute or two beyond the green light indicator so you get that beautiful crunchy edge thing happening that waffles should have!
  7. Carefully lift out the waffles and plate up with your desired toppings.
  8. Dig in knowing you're having a breakfast that's actually good for you! Imagine that - guilt-free waffles!

I don't eat sugar, and love my waffles with a big dollop of coconut yoghurt, berries and raw jam - they don't need liquid sweetener, but by all means enjoy these with some unrefined pure maple syrup for a treat!

Please leave your comments in the section below, or post your creations on your instagram or facebook page using the hashtag #gathergirl so I can see your gorgeous images! I love hearing from you.


These can also be made into pancakes, just cook as you would any regular pancakes.


Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.