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.
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.