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Super Power Waffles

Yep. These waffles have alot to live up to with a name like that. Super Power Waffles.

Super Power Waffles 1

Really, though, these waffles have some super powers.

When my mom proclaimed the glories of this recipe a few weeks ago, I was skeptical, to say the least. Right now, my parents are kind of on this oil-free thingy. I mean, they eat oil occasionally, but they are pretty evangelistic about how terrible refined oils are for you. Sometimes, I’m annoyed. But, lately, I’ve been trying to be open-minded about the whole thing.

When my parents came to visit a few weeks ago, Mom convinced me to let her make an oil-free enchilada sauce that she raved about. It was surprisingly amazingly amazing! (Okay, so I kind of covered it in non-oil-free vegan “cheese,” but anyways…)

Super Power Waffles Naked

Mkay. So, my mom gave me this waffle recipe, which she got from a friend/relative, who adapted a recipe from the 7 Secrets Cookbook (affiliate link).

And then, I made the waffles.

And, I was incredulous.

Super Power Waffles 2

Even before the berry sauce went on, I was popping waffle pieces into my mouth left and right. (It’s a wonder there was any left to photograph.)

And then the berry sauce went on…

Super Power Waffles 3

And then, this happened. (Leftover coconut cream from Trader Joe’s…)

Super Power Waffles Cream

Then, BAM! It was gone. Completely inhaled/devoured by myself and Jonathan.

If you’re searching for a vegan, gluten-free, oil-free, soy-free, sugar-free, everything-free, miracle-working, super-hearty, easy, … waffle recipe, then search no further. This is it, my friends.

Breakfast is served.

Vegan Super Power Waffles

Serves 2-3
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert, Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot


  • 2 cups water
  • 1 cup oats (Use certified gluten-free oats, if desired.)
  • 1/4 cup millet or cornmeal
  • 1/4 cup flax meal
  • 1/3 cup whole pecans or walnuts (I used a mixture of both)
  • 1/2 teaspoon salt
  • 1/4 apple
  • 1 handful sesame seeds (optional)


Step 1
Blend all ingredients (except optional sesame seeds, which we'll use later) in a high speed blender until smooth. (I use Vitamix.)
Step 2
Heat up your waffle iron as per manufacturer's instructions. If you are going for a completely oil-free waffle (and you don't have a brand new non-stick waffle iron), you're going to want to sprinkle a few sesame seeds on the lower portion of your waffle iron before pouring on the batter. Now, pour on your batter. Sprinkle a few more pinches of sesame seeds on the top of your batter before pulling down your iron lid.
Step 3
Cook waffle according to your waffle iron's instructions, but I wouldn't trust your waffle iron if it beeps that this waffle is done before 6 minutes. With my Cuisinart waffle iron, this waffle needed to cook at least 8-10 minutes before it was done. Remember, with all the oats and flax in there, you're going to want to cook it a little bit longer to prevent goopiness, for lack of a better term.
Step 4
Serve up your waffles hot with your favorite fruit sauce!


1. If you aren't going to be gobbling up these waffles immediately, I would definitely recommend placing them directly on an oven rack on super low heat (like 170 degrees F). Don't just set them on a plate. On an oven rack, the waffle's moisture has a chance to escape, keeping the waffle from getting soggy and "goopy," if ya know what I mean.

2. I have not tried this recipe on a Belgian waffle iron. There is no reason why it shouldn't work on a Belgian, but I have only used it with a traditional iron.

3. This recipe was inspired by/adapted from a distant relative of mine (Dr. Tim Howe), who was inspired by "Light and Tender Waffles" in the 7 Secrets Cookbook.

Simple Berry Sauce

Serves 2-4
Prep time 1 minute
Cook time 10 minutes
Total time 11 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Condiment, Dessert
Misc Child Friendly, Serve Hot


  • 1 cup apple juice concentrate
  • 1 1/2 tablespoon non-GMO cornstarch
  • 16oz frozen berries (I used a berry medley containing strawberries, blueberries, blackberries, and raspberries.)


Step 1
Place apple juice concentrate in a saucepan on medium heat. Once apple juice concentrate has thawed (but isn't bubbling/boiling), add cornstarch.
Step 2
Stir apple/cornstarch mixture with a wire whisk until it begins to boil and thicken slightly.
Step 3
Now, add your berries. Use a large spoon to gently fold berries into your sauce. Allow sauce to cook another few minutes, just until berries are hot.
Step 4
Serve immediately on top of waffles, pancakes, toast, whatever you want!


If you're wanting a berry sauce that isn't quite so sweet, use only 1/2 cup of apple juice concentrate, and add 1/2 cup of water instead.


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{ 21 comments… add one }

  • Natalie June 13, 2013, 9:16 am

    oh my gosh these look HEALTHY but also very delicious, I need to try these out.

    • Lindsay June 13, 2013, 11:44 am

      Thanks, Natalie! Yes, you’ve gotta try ‘em. :)

  • whiness June 15, 2013, 1:34 am

    These waffels look just perfect. I can imagine how good they taste. :)

  • Venus June 17, 2013, 11:17 am

    I made these Sunday morning after a 12 mile run and had enough leftovers to bring to work today. After a good, long run, these babies hit the spot!
    They are really powerful! :)

    • Lindsay June 17, 2013, 12:54 pm


  • Lubna Karim June 18, 2013, 5:03 am

    Those look gorgeous….really a power pack breakfast….

    • Lindsay June 18, 2013, 9:12 am

      Thanks, Lubna!

  • marljong July 13, 2013, 1:48 pm

    My first visit to your site to comment on your vegan waffle recipe, because I just made a batch; so easy! The waffles were airy, crispy, but toothsome. It’s a fantastic base to swap out various ingredients, or make additions, as I did. I ate one plain and it was satisfying and now I feel full. I added Chia seeds and used yams, because I didn’t have apples. The recipe made 4 standard round sized waffles on my villaware. Thanks for your fab recipe!

  • Andreea September 15, 2013, 10:18 am

    I searched all over the internet to find a waffle recipe without baking powder, when i found your website. The waffles were amazing, truly super-power :)
    Thank you for sharing your recipes :)

    • Lindsay September 15, 2013, 10:22 am

      Yay! I’m so glad you liked them. I’m not sure what makes them rise so well, but I’m pretty sure it’s the flax seed. :) Thanks for your kind words!

  • Adeline October 1, 2013, 3:02 am

    Hi! If I didn’t have any millet or cornmeal on hand what would you recommend substituting those with?

    • Lindsay October 2, 2013, 8:39 am

      Hmm….maybe barley? or quinoa? I haven’t tried those myself, but it sounds yummy. :)

  • Nina March 29, 2014, 3:48 pm

    Thank you Lindsay, this recipe looks amazing! I’m sorry if it is a stupid question, but do use raw or cooked cornmeal? I’m asking because the cornmeal I buy I France takes a while to cook and I’m not sure it would be ready in 10 minutes ;) thank you for your help!

    • Lindsay March 29, 2014, 7:49 pm

      Hi Nina! Don’t worry…no question is stupid. ;) I don’t cook the cornmeal in advance. If you’re afraid that your version of cornmeal won’t be cooked, you could try using millet instead. Can you get millet in France?

  • Megan June 12, 2014, 9:16 am

    These waffles taste great! But they didn’t work for me :( airy and crunchy on the outside which was nice but still “wet” on the inside. I’m using a cuisinart griddler w waffle inserts.

    • Lindsay June 13, 2014, 8:11 pm

      Hmm….maybe they needed to cook longer? So sorry they didn’t work for you. :(

    • Julie March 4, 2015, 1:19 pm

      Try again but add 1/2 tsp of baking powder to the mix. They’ll fluff up better.

  • Jessica June 21, 2014, 11:06 am

    Do you have a little nutrition fact sheet for these with # of carbs, protein, fiber, etc per serving?

    • Lindsay June 22, 2014, 12:15 am

      Nooo…sadly. I really should try to figure out how to make that happen–hopefully soon! ;) Thanks for the suggestion, though.

  • Julie March 4, 2015, 1:17 pm

    I did these on a Belgian waffle maker and the first round was awful. They were dense and undercooked on the inside. I had half the batter left so I added 1/4 tsp of baking powder and the second round was wonderful. So, going forward, I will add 1/2 tsp baking powder to the batter. They are fluffy and crunchy (I’ll admit I brushed coconut oil on the plates before cooking). Thanks for sharing.

  • Jenell March 19, 2015, 8:48 pm

    Hi there!
    I really love your website and your sweet bio; I too am a child of God and it blesses me so much when I see others displaying that feature for the world to see :) I did also want to comment on how much I loved the simplicity of this amazing recipe and how healthy the ingredients are, I just really wished they could have turned out as beautifully for me as they did for you in the pictures :( I was excited when I saw they didn’t need any baking powder or soda but I followed the recipe to a T and they turned out flat and crunchy. My husband suggested maybe I over-blended them? Just hoping maybe you could shed some light on what I could to make them better. THanks so much, and Lord bless you and your ministry you have here!! :)


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