Vegan Waffles
Weekend mornings are perfect for a stack of these amazing vegan waffles. They're perfectly golden and crispy on the outside, and incredibly soft and fluffy on the inside. Made easily with pantry staples, these waffles are a delicious plant-based treat for any breakfast or brunch. Enjoy them with your favorite toppings like fresh fruit, whipped cream, or maple syrup.
Instructions
- 1
Preheat your waffle iron according to the manufacturer's instructions.
- 2
Make the Flax Eggs: In a small bowl, combine the ground flaxseeds (0.25 cup) and water (0.5 cup). Stir and set aside to thicken.
- 3
Make the Vegan Buttermilk: In a large measuring cup or bowl, combine the soy milk (3.5 cups) and apple cider vinegar (2 tbsp). Stir gently and set aside to curdle.
- 4
In a separate large bowl, whisk together the all purpose flour (3.5 cups), baking powder (1 tbsp), salt (1 tsp), and granulated sugar (0.33 cup).
- 5
Add the flax eggs, vegan buttermilk, melted vegan butter (0.5 cup), and pure vanilla extract (2 tsp) to the dry ingredients. Stir gently with a large wooden spoon until just combined, being careful not to overmix. The batter should be fairly thick. If too runny, add a few tablespoons more of flour. If too thick, add a little more water.
- 6
Spray the hot waffle iron with non-stick spray. Pour the recommended amount of batter onto the waffle iron and cook until golden brown on both sides.
- 7
Serve immediately, or keep cooked waffles in a warm oven (200 degrees F) until ready to serve. Top with fresh berries, coconut whip, vegan butter, maple syrup, or other desired toppings.
Nutrition Facts
Per portion