Light and Fluffy Vegan Waffles

Simple, vegan waffle recipe for a lazy weekend morning. Cooked waffles store well in the fridge or frozen and reheat in the toaster, if allowed to cool fully and kept separated between sheets of parchment paper.


Recipes · Breakfast and Brunch · Waffle Recipes


Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6
Total Time: 40 mins
Yield: 6 waffles

Ingredients

Ingredients List

  • ½ cup warm water

  • 2 tablespoons flaxseed meal

  • 2 cups all-purpose flour

  • 2 tablespoons baking powder

  • 1 tablespoon white sugar

  • ½ teaspoon salt

  • 1 ¾ cups almond milk

  • ¼ cup vegetable oil

  • ¼ cup applesauce

  • 1 teaspoon vanilla extract


Directions

  1. Combine water and flaxseed meal in a medium-sized bowl. Set aside for 5 minutes.

  2. Combine flour, baking powder, sugar, and salt in a large mixing bowl. Mix well.

  3. Add almond milk, oil, applesauce, and vanilla extract to flaxseed mixture. Combine until smooth. Add to flour mixture and stir until just combined.

  4. Preheat a waffle iron according to manufacturer's instructions.

  5. Add 1/3 cup waffle batter to the preheated waffle iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

Cook's Note:

You can use any milk substitute that you'd like, such as soy milk.


Nutrition Facts (per serving)

Nutrition Facts
280 Calories
11g Fat
40g Carbs
5g Protein


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