These are the recipe I make the most. I make these every Saturday morning. If you ask my six year old what he wants for breakfast.. it’s these waffles. EVERY. SINGLE. TIME. He just loves them. Sometimes he will ask for peanut butter on top. Sometimes he will ask for blueberries and maple syrup. But he wants these all the time. This is why the recipe makes SO MANY waffles. Feel free to halve the recipe, but it’s just so handy to batch cook waffles, freeze them, and pop them in the toaster if you’re looking for a quick mid-week breakfast.
How do you make vegan waffles?
Just like most vegan baking, vegan waffles just have a few simple modifications. For the egg substitute, I use a ‘chia egg’ which is simply soaked chia. You can do the same with flax which is the more common substitute but ‘chia egg’ works just as well.
In place of butter, I use melted coconut oil. And in place of milk, I use regular plant-based milk. I would always use almond milk, but lately I find the creaminess of oat milk works even better in baking!
Make sure that the first step is making your ‘buttermilk’. This is done by mixing your plant-based milk and apple cider vinegar. Set it aside to let it ‘curdle’.
Then, mix your chia and water and set it aside. The chia will expand and soak up all the water.
Next mix your dry ingredients.
Mix together all of the ingredients.
Cook according to your waffle maker.
Can you freeze vegan waffles?
Absolutely. I have a large tupperware container. As soon as the waffles are cooled, I place them into the tupperware making sure to separate them with pieces of parchment paper. This recipe makes about 24 small waffles (depending on your waffle maker)!
These waffles are:
- Comfort Food
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