This vegan waffles recipe is the perfect, plant-based, whole grain, clean eating start to your morning!
So a while back, I took a plant-based culinary course. The program was online, and the moment I gained access to the recipes there, I spent an entire evening printing them off and sorting them into a tabbed binder.
One of the recipes was for vegan waffles.
In the past, I tried a plant-based waffle recipe that was also low carb. I attempted it with almond flour and to say it was an epic failure is a vast understatement. One of those disasters that goes straight into the trash. So I was leery about trying the vegan waffles from the school. But one thing I didn’t like about the recipe was that it used regular white flour, fruit juices AND sugar. It would have been an absolute bomb to drop on my blood sugar first thing in the morning.
So I switched things up and ended up with the below adaptation. I will say that one critical part to this recipe is having a good, fresh baking powder. Older baking powder won’t do the job. You won’t get that “fluffy”, “foamy” texture in your batter. So be sure you have a good baking powder.
I didn’t have any “non-stick spray” that the recipe called for, but I don’t care for using that stuff anyway. Typically, I use an oil sprayer that I fill myself. But my last one broke and I haven’t purchased a new one yet, so I simply used a small bowl of oil with a basting brush and it worked just fine.
This is a pretty versatile recipe as far as flavorings are concerned, so I’ll be experimenting with other flavors in the future. But for now, these were exactly what I needed for breakfast and I fully enjoyed every bite. I hope you do too!
WHOLE GRAIN WAFFLE RECIPES
VEGAN WAFFLES RECIPE
These vegan waffles make a deliciously plant-based start to your day! And don't be afraid to double up on the recipe, because these waffles freeze super well. Make a big batch, store in the freezer, and have waffles at the ready to pop in the toaster on a busy morning! Recipe adapted from Rouxbe.com.
- 3 cups white whole wheat flour
- 2 tbsp. baking powder
- 1 tbsp. Sucanat (or coconut sugar) - Optional
- 3/4 tsp. salt
- 3 1/3 cups unsweetened almond milk
- 1/3 cup oil (I used grapeseed, but anything light in flavor will work)
- 1 tsp. pure vanilla extract
- your favorite waffle toppings
Heat your waffle iron and brush on some oil (or use an oil sprayer)
In a medium to large mixing bowl, whisk together all the dry ingredients.
In a separate medium to large mixing bowl, whisk together all wet ingredients.
Using a wooden spoon, gently stir the wet and dry mixes together. Some clumps are okay. Don't over mix this.
If your baking powder was good, the mixture should start to foam or get "puffy" in the bowl after a few moment.
Spoon the mixture onto the hot waffle iron and close lid to cook according to your waffle maker's directions.
Serve with your favorite toppings.
If you have more than you can eat, freeze these in a freezer-safe container for up to three months. Simply pop in the toaster or toaster oven to reheat.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.