Yes, waffles! But definitely not your average.
To be honest, I didn’t love homemade waffles growing up. I think it was something about how hard and dense they were? I’m not too sure, but I much preferred the gross, packaged Eggo waffles, pancakes or french toast when it came to sweet breakfast foods.
So when I set out to make vegan waffles I knew they had to be light, not too dense and a bit crispy. And these waffles are exactly that!
I really put them to the test when I made them for my best friends daughters who are waffle fanatics! I didn’t let on that they were vegan but after I heard “mmmm’s” and “yum’s” I broke the news. They couldn’t believe it.
I’m pretty sure recipe success is measured by smiling kiddos.
- 1 1/2 cups of unsweetened almond milk
- 1 tbs apple cider vinegar
- 1 1/2 cups of all purpose flour regular or gluten free
- 1 1/2 tsp baking powder
- 1/8 tsp fine sea salt
- 2 tbs oil melted coconut or another neutral oil
- 2 tbs maple syrup
- 1 tbs vanilla extract
- Extra oil for greasing the waffle iron
Turn on your waffle iron.
In a medium mixing bowl, whisk together almond milk and ACV. Set aside.
In a large mixing bowl whisk together flour, baking powder and salt
Next stir oil, maple syrup and vanilla extract into the almond milk mixture.
Gradually whisk liquid ingredients into the dry ingredients until smooth batter is formed.
Grease your waffle iron, ladle the batter into the iron and cook until waffle iron indicates ready.
Top with fresh fruit, maple syrup and coconut whipped cream
These can easily be made gluten free by using a 1:1 gluten free all purpose baking flour
I found for some reason, gluten free doesn't always work in the thin, heart shaped waffle iron (as pictured here)
I think you can probably half the coconut oil but I have not tried yet. Have not experimented with oil-free either
An oil spray is necessary for greasing your waffle iron