Sunday Brunch: Pancakes or Waffles?

Either way, we’ve got you covered.

Sunday morning is the time to step up your breakfast game and whip up something special that you don’t have time to make during the week. Unfortunately, with breakfast comes the eternal question: pancakes or waffles? Whether you prefer crisp, fluffy waffles or thick, gooey pancakes, we’ve got you covered either way with two totally healthy, vegan, gluten- and refined-sugar free recipes that are guaranteed to satisfy your brunch cravings. Check them out below!

If you make one of these recipes, don’t forget to share your stack by snapping a pic and tagging me on Instagram @cleaneatsbytay!

Crisp Vanilla Waffles with Berry Compote Sauce

For the waffles:

Dry ingredients:

  • 1/4 cup oat flour (made by blending ¼ cup rolled oats in a blender or food processor until flour consistency is achieved)
  • 1/4 cup almond flour (or just more oat flour)
  • 1 tbsp coconut flour
  • 1.5 tsp baking powder
  • 1 scoop vanilla protein powder (or sub for 2 tbsp more oat flour)

Wet ingredients:

  • 1 tbsp flax meal + 2 tbsp water
  • 1/2 tsp cinnamon
  • 1/2 cup almond milk
  • 1/2 banana mashed
  • 1 tsp peanut butter
  • Splash vanilla

For the berry compote:

  • 1/2 cup frozen mixed berries/fruit (I did blueberries, strawberries, raspberries, and half a banana)
  • 1/4 cup water
  • 1 tsp maple syrup
  • 1/2 tbsp chia seeds


  1. Preheat waffle iron and spray with coconut oil spray.
  2. Create your flax egg in a small dish, whisk with a fork, and cool it in the fridge for 5 minutes.
  3. In separate mixing bowls, combine the wet ingredients (add in the flax egg when it’s done setting) and the dry ingredients. Pour the wet into the dry and fold in.
  4. Cook the batter in your waffle iron according to its instructions.
  5. While the waffles are cooking, create your berry compote by adding the compote ingredients to a small saucepan set to medium heat on a stovetop. Bring to a fast simmer, mash the berries with a fork, and let simmer on low for about 5-10 minutes or until you have a thick, gooey compote.
  6. Once everything is finished, serve on a plate, top with some almonds slices, syrup, and more peanut butter and enjoy right away!

Fluffy Cinnamon Vanilla Pancakes


  • 1/2 cup oat flour
  • 2 tbsp coconut flour
  • Optional 1 scoop vanilla plant-based protein powder
  • Pinch salt
  • 1.5 tsp baking powder
  • 1 very ripe banana mashed
  • 1/2 cup + 1/2 tbsp almond milk
  • 1 tbsp flax meal + 2 tbsp water
  • Splash vanilla extract
  • 1/2 tsp cinnamon
  • Toppings: extra cinnamon + banana + almond slices + peanut butter + hemp hearts + maple syrup


  1. Bring a large pan or griddle to low-med heat and spray with coconut oil spray.
  2. In a small dish, combine flax meal and water, whisk with a fork, and place in the fridge for at least 5 minutes.
  3. In a mixing bowl, thoroughly combine the oat flour, coconut flour, protein powder, baking powder, salt, and cinnamon.
  4. When the flax egg has set for at least 5 min, remove from fridge and whisk/beat with a fork to make it airy and fluffy. Add to the mixing bowl.
  5. Add the mashed banana, vanilla extract, and almond milk and mix well with a spatula. (If you prefer your pancakes to be less gooey, I recommend adding a little extra almond milk here!)
  6. Spoon the batter into the pan, forming pancakes about 2 inches in diameter. Cook each side until golden brown. Add toppings and devour right away!
No Comments Yet

Comments are closed