I’m a firm believer that waffles are the perfect start to any special day – especially if they’re vegan! Fathers’ day, birthdays, Saturdays… all are deserving of vegan waffles, and I’ve found a super simple recipe that doesn’t require anything unusual or hard to get your hands on!
This recipe makes five BIG waffles and can be served with the tasty toppings of your choice (or whatever you have in the fridge and the pantry).
- 2 flax eggs (2 Tbsp flax meal 4 Tbsp water)
- 1 Tbsp baking powder
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1/2 cup vegetable oil
- 2 cups plant milk
Let’s get cooking!
Start by heating up your waffle iron.
Mix your flax meal and water to make your flax egg, and set aside.
Mix your dry ingredients in a large bowl with a whisk. combine all your wet ingredients in a separate bowl or measuring jug, including your flax egg, and add it slowly to the dry ingredients. Mix until it’s all incorporated, with no lumps.
Once hot, spray your waffle iron with cooking spray to prevent that inconvenient sticking and pour some batter into it ( the amount will depend on the shape and size of your waffle iron).
Cook until golden and crispy on the outside.
Serve shortly after making, as they’re best eaten fresh and hot!
These waffles taste great on their own, so topped with simple honey or maple syrup is a fantastic way to enjoy them. My preference, however, is with whipped coconut cream (use coconut whipping cream for this, as normal coconut cream may resist your attempts at whipping it) and a homemade berry compote. These components will add some extra time to the process but they’re well worth it!