- Food: Whole Wheat Vegan Waffle
- Writer: Lizzie Green
- Content-Type: Food Blog
A touch of lemon gives these whole wheat vegan waffles a delightful buttermilk taste and light texture. A terrific healthy weekend brunch!
Fall happened for me last night. I walked off the plane at Midway Airport (in shorts) and instantly thought “they definitely have the AC blaring here.” Until I realized, oh wait, that’s just Chicago.
As I write this, I’m sitting in the kitchen I grew up in (with a couple of sweaters on), thinking of some of my warmest fall memories.
Saturday mornings with pancakes and waffles are probably at the top of the list. Crisp, crisp air, hot waffles… and most likely the Muppet Babies on TV in the background.
Make-Ahead Vegan Waffle
These vegan waffles are excellent fresh off the waffle iron, but lately (especially because I’ve made so many test batches), I’ve been freezing the extras for easy-waffling any day of the week.
Let them thaw just slightly and then drop them in the toaster. Because sometimes you want a waffle on a Wednesday.
What’s in these vegan waffles?
This vegan waffle recipe utilizes whole wheat pastry flour, which I adore because it’s a whole grain but not too dense. I used my non-dairy milk of preference – Almond Breeze – with a dash of lemon to produce a vegan “buttermilk” flavor.
A touch of cinnamon and a splash of vanilla give them a warm depth of flavor, while coconut oil adds richness, and flax and baking powder make them beautiful & puffy.
These vegan waffles are soft on the inside, crisp on the exterior, and great with maple syrup and loads of fruit!
Whole Wheat Vegan Waffles
|Prep time: 10 mins
Cook time:10 mins
Total time: 20 minutes
Whole wheat pastry flour and a splash of lemon give this vegan a delicate texture and faint buttermilk flavor. We love these on the weekends, but extras freeze wonderfully for breakfasts during the week!
- 1½ cups Original Almond Breeze Almond Milk, at room temp
- 1½ tablespoons lemon juice
- 2 cups loose-packed whole wheat pastry flour (or white/wheat mix)
- 2½ teaspoons baking powder
- 2 tablespoons ground flax meal
- ½ teaspoon cinnamon
- 2 tablespoons cane sugar
- Teeny pinch of sea salt
- ¼ cup melted coconut oil
- ½ teaspoon vanilla
- Maple syrup & butter (vegan butter)
- Seasonal fruit
- Preheat your waffle iron (I use setting #5 on mine – the second to highest level)
- In a small bowl, blend Almond Breeze and lemon juice. Set aside.
- In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt) (flour, baking powder, flax meal, cinnamon, sugar, and salt).
- To the small bowl (containing the almond milk), add the heated coconut oil and vanilla and stir together. Then pour the wet components into the dry ingredients and mix until just incorporated (don’t over-mix).
- Spray your waffle iron with a little cooking spray and scoop in the batter. I let it cook for approximately a minute after the beep for perfect crispy-on-the-outside quality.
- Serve it immediately (while they’re blistering hot!), with butter, maple syrup, and fruit.
- Let leftover to cool and freeze for a simple workday later.
- These freeze and toast wonderfully – if you use a Belgian waffle maker with deep squares, you may want to let them defrost a bit before toasting so they toast evenly.