Vegan Waffles
These vegan Waffles are a family favorite...fluffy on the inside, crispy on the outside. Drench them with your favorite plant-based butter and maple syrup...plus all the toppings you love.
Servings: 8 waffles
Ingredients
- FLAX EGGS
- 1/4 cup ground flaxseeds
- 1/2 cup water
- VEGAN BUTTERMILK
- 3 1/2 cups soy milk
- 2 tablespoons apple cider vinegar
- THE REST
- 2 cups all purpose flour
- 1 1/2 cups whole wheat pastry flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup melted coconut oil
- 2 teaspoons pure vanilla extract
Instructions
- Preheat waffle iron according to manufacturer's instructions.
- Make the Flax Eggs: In a small bowl, combine the ground flax and water. Stir, and set aside to thicken.
- Make the Vegan Buttermilk: If your milk is cold, warm it for a minute in the microwave, otherwise it will cause the coconut oil to harden in the batter. In a large measuring cup or bowl, measure 3 1/2 cups of plant-based milk. Add the apple cider vinegar (or lemon), stir a little with a spoon and set aside to curdle.
- In a large bowl, whisk together the flours, baking powder, salt and sugar.
- Add the flax eggs, vegan buttermilk, melted coconut oil and vanilla to the dry ingredients. Stir until just combined with a large wooden spoon, being careful not to over mix. The batter should be fairly thick, if it's too runny add a few tablespoons more of flour. If it's too thick, add a little more water.
- Spray waffle iron with oil (unless your waffle iron is non-stick).
- Pour the recommended amount of batter onto hot waffle iron (I pour about 1/4 cup in the center), and cook until the waffle is golden brown on both sides.
- Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with fresh berries, coconut whip, vegan butter, maple syrup and anything else you like!
Notes
Tips for the best waffles
The batter should be fairly thick. If it’s too runny, add a few
tablespoons more of flour. If it’s too thick, add a little more water.
Don’t over-mix the batter. Mix until everything has just combined for
the lightest, fluffiest waffles. If there are lots of lumps, just let
the batter rest for 10 minutes so they can dissolve.
If you’re not ready to serve the waffles immediately, keep them in a
warm oven (200ºF) until you’re ready to serve. This will keep them
crispy and hot. How to store leftovers Wrap the leftover waffles individually or seal them in a container.
Store them in the refrigerator for 3 to 4 days. To freeze the waffles, place as many as you can in a freezer-safe bag.
They freeze very nicely and will last for up to 3 months. Pop the frozen or chilled waffles in a toaster until they’re warmed
through and crispy.
tablespoons more of flour. If it’s too thick, add a little more water.
Don’t over-mix the batter. Mix until everything has just combined for
the lightest, fluffiest waffles. If there are lots of lumps, just let
the batter rest for 10 minutes so they can dissolve.
If you’re not ready to serve the waffles immediately, keep them in a
warm oven (200ºF) until you’re ready to serve. This will keep them
crispy and hot. How to store leftovers Wrap the leftover waffles individually or seal them in a container.
Store them in the refrigerator for 3 to 4 days. To freeze the waffles, place as many as you can in a freezer-safe bag.
They freeze very nicely and will last for up to 3 months. Pop the frozen or chilled waffles in a toaster until they’re warmed
through and crispy.