Gluten-Free Waffles with Pico de Gallo – Vegan Recipe

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Waffles with Pico de Gallo – Vegan Recipe

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion – fluffy, gluten-free waffles topped with a vibrant, fresh Pico de Gallo and savory vegan sausage. Sounds a little unexpected, right? But trust me, it works. I first made these when I was craving something a little different for brunch, and they’ve become a weekend staple ever since. They’re perfect for a crowd, and surprisingly easy to whip up!

Why You’ll Love This Recipe

These aren’t your average waffles. They’re light, flavorful, and packed with a little bit of a spicy kick. The Pico de Gallo adds a burst of freshness that cuts through the richness of the waffle, and the vegan sausage provides a satisfying savory element. Plus, they’re completely gluten-free and vegan, making them a great option for those with dietary restrictions. Honestly, even if you don’t have dietary restrictions, you’ll love them!

Ingredients

Here’s what you’ll need to make these amazing waffles:

• 1.5 cup almond milk (about 360ml)
• 2 tablespoon maple syrup (about 30ml)
• 0.25 cup melted coconut oil (about 60ml)
• 2 teaspoon apple cider vinegar
• 1 cup gluten-free flour blend (about 120g)
• 1 cup ground cornmeal (about 100g)
• 1 teaspoon baking powder
• 0.5 teaspoon fine sea salt
• 0.5 teaspoon cumin powder
• 0.5 teaspoon paprika
• 1 jalapeno pepper, finely chopped (adjust to your spice preference!)
• 1 tablespoon garlic chives, chopped
• 1 teaspoon Ener-G egg replacer
• ?? tablespoon hot water (for Ener-G)
• 1 cup homemade Pico de Gallo (about 240ml)
• 6 MorningStar Farms Sausage Patties (or your favorite vegan sausage)
• 0.25 cup cashew cream / sour cream / Mexican crema (about 60ml)

Ingredient Notes

Let’s talk about a few key ingredients to make sure everything comes together perfectly:

• Gluten-Free Flour Blend: This is super important! Not all gluten-free blends are created equal. I recommend using a blend that contains xanthan gum for the best texture. Bob’s Red Mill 1-to-1 Baking Flour is a great option.
• Ener-G Egg Replacer: This is my go-to for vegan baking. It really helps bind the ingredients together. You’ll need to whisk it with hot water until it gets frothy – that’s how you know it’s activated!
• Cashew Cream: You can easily make your own by soaking 1 cup of raw cashews in hot water for at least 30 minutes, then blending them with fresh water until smooth and creamy. Sour cream or Mexican crema work beautifully too, if you’re not vegan.
• Cumin & Paprika Spice Blend: Don’t underestimate these! They add a lovely warmth and depth of flavor to the waffles. I like to use smoked paprika for an extra smoky kick.
• Regional variations of Pico de Gallo: Pico de Gallo varies across Mexico and even within families! Some people add mango, others add pineapple. Feel free to experiment with your favorite additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the almond milk, maple syrup, melted coconut oil, and apple cider vinegar. Set this aside – this is your wet mixture.
2. In a large bowl, combine the gluten-free flour, cornmeal, baking powder, salt, cumin, paprika, chopped jalapeno, and garlic chives. Give it a good whisk to make sure everything is evenly distributed.
3. In a small bowl, whisk the Ener-G egg replacer with the appropriate amount of hot water (check the package instructions!) until it’s nice and frothy.
4. Now, pour the wet ingredients and the egg replacer into the dry ingredients. Gently stir until just combined. Don’t overmix! A few lumps are okay. Let the batter rest for about 10 minutes. This allows the baking powder to activate and the gluten-free flour to absorb the liquid.
5. Preheat your waffle iron according to the manufacturer’s instructions. Once it’s hot, cook the batter until golden brown and crispy.
6. To assemble, top each waffle with a generous spoonful of Pico de Gallo, a MorningStar sausage patty, and a drizzle of cashew cream. Garnish with a sprinkle of fresh chives.

Expert Tips

• Don’t overmix the batter! Overmixing can result in tough waffles.
• Make sure your waffle iron is properly preheated for even cooking.
• If your batter seems too thick, add a tablespoon or two of almond milk until it reaches your desired consistency.

Variations

• Spicy Waffles: Add an extra jalapeno or a pinch of cayenne pepper to the batter for a real kick. My friend, Priya, loves to add a dash of chili powder too!
• Sweet & Savory: A drizzle of agave nectar or a sprinkle of cinnamon can add a touch of sweetness.
• Different Toppings: Get creative with your toppings! Black beans, avocado, or a fried egg would all be delicious.

Vegan

This recipe is naturally vegan! Just be sure to use a vegan sausage patty and cashew cream (or your favorite vegan sour cream alternative).

Gluten-Free

Absolutely! This recipe is designed to be gluten-free, but always double-check the labels of your ingredients to ensure they are certified gluten-free, especially the flour blend.

Spice Level (Adjusting Jalapeno)

The jalapeno adds a lovely warmth, but you can easily adjust the spice level to your liking. Remove the seeds and membranes for a milder flavor, or add more jalapeno for a fiery kick!

Festival Adaptations (Brunch/Breakfast focused festivals)

These waffles would be a hit at a brunch or breakfast festival! You could set up a waffle bar with a variety of toppings and let people customize their own creations.

Serving Suggestions

These waffles are best served immediately, while they’re still warm and crispy. They pair perfectly with a side of fresh fruit or a cup of coffee.

Storage Instructions

Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven for best results. The Pico de Gallo is best enjoyed fresh, but can be stored separately in the refrigerator for up to 2 days.

FAQs

Are these waffles suitable for someone with a severe gluten allergy?

Yes, as long as you use a certified gluten-free flour blend and ensure all your ingredients are gluten-free. However, always exercise caution and be aware of potential cross-contamination.

Can I substitute the almond milk with another plant-based milk?

Absolutely! Soy milk, oat milk, or cashew milk would all work well.

What can I use instead of Ener-G egg replacer?

You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a mashed banana (about 1/2 a banana per egg).

Can I make the waffle batter ahead of time?

Yes, you can make the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. You may need to add a splash of almond milk to thin it out before cooking.

Is the Pico de Gallo essential to the flavor profile, or can I use another topping?

While the Pico de Gallo is what really makes these waffles special, you can definitely experiment with other toppings! Avocado, black beans, or a simple salsa would all be delicious.

How can I adjust the sweetness of the waffles?

You can adjust the amount of maple syrup to your liking. You can also add a teaspoon of agave nectar or honey for extra sweetness.