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.

Ingredients
Method
- 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
Hi! My name is Caroline. I am a Certified Plant Based Nutritionist and Wellness Coach. I believe
One Response
Thank you so much for this recipe, I’ve been trying to find a good vegan waffle for 2 years now with no luck, every recipe I’ve tried either ended up very very dense or they fell apart really bad. Plus most of them required some type of egg-substitute such as flax seed that not only required extra work but made the waffles not look as nice. This one has none of those problems, it was the quickest,