Make these vegan potato waffles for a comforting savoury breakfast! Crunchy on the outside, soft and fluffy on the inside, these practically melt in your mouth and are great for brunch too. Oil-free, gluten-free, easy to make with just 7 ingredients.

Vegan potato waffles gluten-free oil-free

Are you a breakfast person? I’ve evolved to love breakfast since starting to experiment more with options that aren’t porridge – regardless of how amazing porridge is. As with other meals, there’s endless room for creativity. Even popular, standard recipes can be reinvented in countless ways.

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    Take these potato waffles, for example. They’re a new favourite breakfast of mine and I think you need to try them if you’re looking to start your morning with wholesome goodness! Although, they are perfect for any meal, at any point in the day. Yep, even as a midnight snack!

    Closeup of potato waffles on a white plate and a chopping board

    Gluten-free vegan potato waffles

    In the past, I haven’t always had the best luck with vegan waffles. For some reason, they’re just trickier than pancakes, but that didn’t put me off from trying new variations, including of the savoury kind – and I have to say that using potatoes as a base for waffles is at the top of my list of foods that I could never get bored of.

    Closeup of potato waffles with dill on top

    The end result is exactly what you’d except from a phenomenal waffle. They are perfectly crunchy on the outside, but super soft and fluffy on the inside – not undercooked, not overcooked or dry, just perfect. These certainly melt in your mouth! The addition of spring onions and dill adds a herby freshness, and they are delicious served either hot or cold.

    Potato waffles are actually quite nostalgic for me, because when I first moved to the UK I became obsessed with store-brought potato waffles to the point where I could easily eat 10 in one sitting. Eventually, my mum started making them herself as a healthier alternative – and it turned out an ‘accidentally vegan’ mean I love to this day! Not only as breakfast/brunch but also breakfast for dinner. After all, one of the perks of being an adult is eating breakfast any time of day ;).

    Vegan potato waffle on a white plate and a chopping board with a knife and fork nearby

    Ingredients and substitutions

    I would not recommend changing these ingredients as it may bring about an undesired result – however, if you switch any of them out and it turns out good, do let me know!

    • Potatoes, baked or boiled whole. Choose a starchy potato variety because these will result in the best fluffy texture.
    • Minced garlic. A perfect addition to any savoury breakfast!
    • Spring onion.
    • Dill. Don’t skip this or the spring onion, as they give the waffles their signature flavour.
    • Salt.
    • Flax egg. This is a vegan egg alternative which is made by soaking ground flaxseed in twice the amount of water for 5 minutes.
    • Tapioca flour. This helps the waffles stick together and makes the texture fluffier.

    How to make the best vegan potato waffles

    First of all, bake the potatoes at 200 degrees C/400 F for 45-50 minutes, until fully cooked through (this will vary depending on the size of the potatoes you use).Set aside until cool enough to handle, then peel.

    Around 10 minutes before the potatoes are done, soak the ground flaxseeds in water.

    Start preheating your waffle iron, and in the meantime transfer the potatoes to a large mixing bowl and mash really well (do NOT blend as this will make the dough runny).  Then,  add the garlic, spring onion,  dill, salt, flax egg and tapioca flour. Mix thoroughly to combine.

    Add 1-2 heaping tablespoons of the batter into each waffle cavity. The batter will be very thick,  but do not worry because it will spread out once you close your waffle iron. You may need to use a cooking spray to prevent sticking, depending on the waffle iron you use.

    Closeup of potato waffles with dill on top

    Cook until crispy and golden brown: the necessary time will depend on your waffle maker, but for me each waffle took around 7-8 minutes. Allow to cool for 5 minutes, serve, and enjoy!

    Storing and freezing vegan waffles

    These are the best eaten immediately for maximum crunch and fluffiness, but you can also leave them in the fridge for 2-3 days in an airtight container, or freeze for up to a month. Reheat in the toaster or microwave when necessary.

    Closeup of a waffle stack with vegan sour cream on top

    Serving suggestions

    You can eat these waffles by themselves with a dip of your choice, like ketchup or vegan sour cream. I also love adding refreshing guacamole to these waffles and maybe an extra sprinkling of fresh herbs, You can also spread them with vegan butter, or serve with a simple tofu scramble/baked beans. Will be incredibly yum regardless!

    Potatoes with vegan sour cream and guacamole on top

    You will love these amazing potato waffles!

    They are …

    • Crispy on the outside, with the most incredible texture.
    • Soft and fluffy on the inside.
    • Wholesome and savoury, with a great earthy flavour.
    • Made with simple ingredients.
    • Flavourful.
    • Gluten-free.
    • Oil-free.
    Pile of waffles with dill on a white plate and chopping board

    Other savoury breakfast ideas

    Vegan potato waffles gluten-free oil-free

    Let me know in the comments: do you like to make waffles from scratch? If you make these gluten-free vegan potato waffles a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

    Vegan potato waffles gluten-free oil-free

    Get the Recipe: Vegan Potato Waffles (Gluten-free & Oil-free)

    These gluten-free vegan potato waffles are crispy on the outside, soft and fluffy on the inside, and incredibly delicious. They're perfect for a wholesome breakfast or brunch, or even breakfast for dinner! Oil-free and easy to make.
    5 from 11 votes

    Ingredients

    • 1.9 lbs potatoes
    • 2 tbsp ground flaxseed
    • 2 cloves garlic, minced
    • 1/3 cup spring onion, chopped
    • 1/3 cup dill, chopped
    • 1/2 tsp salt
    • 1/3 cup tapioca flour

    Equipment

    • Saucepan
    • Mixing bowl
    • Waffle maker

    Instructions 

    • First of all, bake the potatoes at 200 degrees C/400 F for 45-50 minutes, until fully cooked through (this will vary depending on the size of the potatoes you use).
    • Around 10 minutes before the potatoes are done, soak the ground flaxseeds in 3 tbsp water (per 2 tbsp flaxseeds).
    • Set the potatoes aside until cool enough to handle, then peel.
    • Start preheating your waffle iron, and in the meantime transfer the potatoes to a large mixing bowl and mash really well (do NOT blend as this will make the dough runny).  Then, add the garlic, spring onion,  dill, salt, flax egg and tapioca flour. Mix thoroughly to combine.
    • Add 1-2 heaping tablespoons of the batter into each waffle cavity. The batter will be very thick,  but do not worry because it will spread out once you close your waffle iron. You may need to use a cooking spray to prevent sticking, depending on the waffle iron you use.
    • Cook until crispy and golden brown: the necessary time will depend on your waffle maker, but for me each waffle took around 7-8 minutes.

    Notes

    Do not worry if the batter is very thick as it will spread out – this is what allows the waffles to crisp up nicely.
    Calories: 175kcal, Carbohydrates: 37g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 268mg, Potassium: 859mg, Fiber: 4g, Sugar: 2g, Vitamin A: 320IU, Vitamin C: 19mg, Calcium: 41mg, Iron: 2mg
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    Gluten-free vegan potato waffles