Vegan Waffles
Crisp edges and a fluffy interior make these Vegan Waffles such a delicious breakfast option to share with the kids. They're made without eggs and dairy, so they're a great choice for families with allergies—and for when eggs are too expensive!
Servings: 8
Calories: 193kcal
Equipment
Ingredients
- 1½ cups plain nondairy milk
- 2 teaspoons apple cider vinegar (or lemon juice)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup melted coconut oil (slightly cooled or neutral vegetable oil)
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the nondairy milk and apple cider vinegar.
- Add both flours, sugar, baking powder, salt, and vanilla, and stir to combine. Stir in the melted coconut oil. (I add the coconut oil last as it helps to prevent it from solidifying in the batter.)
- Heat the waffle iron according to manufacturer's directions. (I use the 4 out of 5 setting on my waffle iron.) Coat with nonstick spray.
- Add 1/3 cup batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.
Notes
- Store leftover Vegan Waffles in an airtight container in the refrigerator for up to 5 days or for 6 months in the freezer. Pop into the toaster to warm through.
- Use soy milk, almond milk, mixed nut milk, or any other nondairy milk you prefer.
- Use lemon juice in place of the apple cider vinegar if desired.
- Serve with maple syrup, applesauce, any fruit puree, or yogurt as you like.
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 274mg | Potassium: 135mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg