• Home
  • Recipes
  • Resources
  • About

Wee Little Vegans

menu icon
go to homepage
  • Recipes
  • Resources
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • Subscribe
  • Shop
×
Home » Recipes » Pancakes & Waffles

Vegan Cinnamon Rye Waffles

Modified: May 23, 2025 · Published: Jul 24, 2018 by Melissa

↓ Jump to Recipe

Vegan Cinnamon Rye Waffles made with 11 ingredients and ready in 30 minutes. Great for making ahead and freezing too!

Overhead shot of Vegan Cinnamon Rye Waffles topped with strawberries, blueberries, almond slices and syrup.

We're just a few weeks away from the start of a new school year here so I'm starting to think of easy, nutritious breakfasts for the hectic mornings. One of the kids' favorite breakfasts is homemade waffles so last year I started making these waffles and freezing them, which worked great. I'll definitely be doing that again, but to keep things fresh and exciting I'll be making this new version, Vegan Cinnamon Rye Waffles.

Jump to:
  • ingredients
  • about rye flour
  • instructions
  • equipment
  • storage
  • Recipe
Close up overhead shot of Vegan Cinnamon Rye Waffles with berries and almonds.

ingredients

  • non dairy milk
  • apple cider vinegar 
  • flax eggs 
  • rye flour
  • white whole wheat flour
  • baking powder
  • cinnamon 
  • coconut sugar
  • coconut oil
  • vanilla extract

about rye flour

Rye flour is not the typical flour used to make waffles, but it really does work so well and is nutritious too. Rye flour is high in fiber and contains a variety of vitamins and minerals like magnesium, zinc, and iron. And because of the high fiber content rye flour may be helpful in weight loss, preventing gallstones, and lowering the risk of type 2 diabetes.

The flavor is a little nutty with a bit of earthiness that really adds a depth of rich flavor to baked goods that you just don't get with white flour. We really like it around here.

Overhead view of batter in a white bowl.

Rye flour is not gluten free, but does contain less protein than wheat flour making it a bit more of a challenge to work with if you're not familiar with it. Rye flour alone also results in a heavier, denser textured end product that can be gummy. So, to ensure a perfectly delicious waffle I used a combination of rye and white whole wheat flour. The result was a perfectly crispy exterior with a soft and not at all gummy interior.

Overhead shot of waffle topped with berries and almond slices.

instructions

These waffles are easy to make. Mix the batter, cook in a waffle maker and serve with your favorite toppings. For this batch, I used fresh strawberries, blueberries and almonds, which of course was delicious, but if you follow me on Instagram, you may have seen the previous batch with peaches. That was my favorite! The peach pairs really well with the rye flavor. I imagine many of the stone fruits like nectarines, cherries, plums, etc would work really well with these waffles too.

equipment

You will need a waffle maker to make this recipe. Alternatively, you could use this batter to make pancakes if you don't have a waffle maker.

storage

Oh and these waffles are freeze-able. So you can make a double or even triple batch and stash them in the freezer so you’ll have a delicious, healthy breakfast even on busy weekday mornings! To reheat simply pop in the toaster or heat the oven to 350 degrees and bake until warmed through.

Close up of Vegan Cinnamon Rye Waffles topped with strawberries, blueberries, almond slices and maple syrup.

If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

Recipe

Vegan Cinnamon Rye Waffles

Melissa
Vegan Cinnamon Rye Waffles made with 11 ingredients and ready in 30 minutes. Great for making ahead and freezing too!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 5 waffles

Equipment

  • Waffle Maker

Ingredients
  

  • 2 cups non dairy milk, room temperature I used almond milk.
  • 2 tablespoon apple cider vinegar
  • 2 flax eggs see notes below for instructions
  • 1 cup rye flour
  • 1 cup white whole wheat flour
  • 2 teaspoon baking powder
  • 2-3 teaspoon cinnamon see note below
  • ½ teaspoon salt
  • 2 tablespoon coconut sugar
  • 3 tbsp coconut oil
  • ½ tsp vanilla extract

Instructions
 

  • Preheat oven to 200 degrees to keep prepared waffles warm until serving, if desired. 
  • Stir together almond milk and apple cider vinegar. Set aside.
    2 cups non dairy milk, room temperature, 2 tablespoon apple cider vinegar
  • Prepare flax eggs and set aside. 
    2 flax eggs
  • In a large bowl combine rye flour, wheat flour, baking powder, cinnamon, and salt. Whisk to thoroughly combine. Set aside. 
    1 cup rye flour, 1 cup white whole wheat flour, 2 teaspoon baking powder, 2-3 teaspoon cinnamon, ½ teaspoon salt
  • Add coconut sugar, coconut oil, vanilla, and flax eggs to milk mixture and stir to combine. 
    2 tablespoon coconut sugar, 3 tablespoon coconut oil, ½ teaspoon vanilla extract
  • Pour milk mixture into flour and stir gently just to combine. 
  • Let batter rest while waffle maker is heating up at least 5 minutes. 
  • Lightly coat waffle maker with cooking spray, if needed. Pour the required amount of batter needed according to your particular waffle maker. 
  • Cook waffles for around 5-7 minutes. The length of cook time may vary based on your particular waffle maker. When the waffle maker is no longer steaming that usually means the waffles are cooked through.
  • Remove waffle and cool on a wire rack or pop in the oven to keep warm. 
  • Continue the process until all batter has been used. The number of waffles you are able to make will depend on your waffle maker. 
  • To freeze, cool on wire rack and transfer to a baking sheet. Place baking sheet in freezer until waffles are completely frozen. Transfer to a freezer safe zip top bag or container. To reheat pop waffles in the toaster or heat in oven at 350 degrees until heated through. 

Notes

  • To make flax eggs combine 2 tablespoon ground flax seeds with 4 tablespoon water and set aside to thicken for 3-4 minutes. See this post for more instruction, if needed. 
  • For the cinnamon, you can use 2-3 teaspoon depending on your preference. I like 2 tsp, but my kids prefer 3. 
Keyword brunch, dairy free, kid friendly, vegan

 

ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE
ALT TEXT HERE

More Pancakes & Waffles

  • Vegan Almond Pancake Tacos
  • Top view of Whole Wheat Banana Nut Pancakes on a white serving plate with banana slices.
    Whole Wheat Banana Nut Pancakes
  • Mint Chocolate Chip Pancakes
  • Healthy Vegan Carrot Cake Waffles

Comments

  1. Push says

    October 21, 2020 at 10:26 am

    5 stars
    Used apple sauce instead of oil and omitted the sugar. Excellent!

    Reply

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I'm Melissa!

Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

About me

Summer Recipes

  • Vegan Burger Bowl Feature Image
    Vegan Burger Bowl
  • Vegan Banana Pudding Feature Image
    Vegan Banana Pudding
  • Vegan Peach Cobbler Feature Image
    Vegan Peach Cobbler
  • Black Bean Quinoa Burgers Feature Image
    Black Bean Quinoa Burgers

Popular

  • Vegan Vanilla Wafers Feature Image
    Vegan Vanilla Wafers
  • Vegan Banana Flavored Pudding Feature Image
    Vegan Banana Flavored Pudding
  • Apple Pecan and Greens Salad on a gray plate sitting on a round wooden board.
    Apple Pecan Greens Salad
  • Easter Dirt Cups Feature Image
    Easter Dirt Cups

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

Sign Up! for emails and updates + receive a 7 day weekly meal plan with complete shopping list.

Contact

  • Contact
  • About

Copyright © 2025 Wee Little Vegans

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT