When I first went vegan, I was told it was impossible to make vegan waffles. The waffle overlords said that waffles couldn’t exist without eggs. Wrongy-wrong-wrong! This is my favorite waffle recipe, which uses flax seed as an egg substitute. The waffles are light, crisp, and delicious.
I love this recipe because everything is pulsed together in a blender. No bowls, no whisks…just a blender, some measuring cups, and a waffle iron.
Make a small waffle to start to be sure your waffle iron is properly heated and the waffles won’t stick. Be patient and wait for the light on the waffle iron to go out or you could tear your waffles apart when you open the iron. I use a fork to gently pry the waffle out of the waffle iron if necessary.
Makes 4 large waffles
- 6 tablespoon water
- 2 tablespoon flax seed, ground
- 1 cup oat flour (process whole oats in the blender until they’re flour-like)
- 1 3/4 cup nondairy milk (I use homemade almond milk)
- 1 cup flour (I use whole wheat pastry flour)
- 2 tablespoon oil
- 4 tsp baking powder
- 1 tsp vanilla extract
- 1 tablespoon molasses
- 1/2 tsp salt
- Preheat a waffle iron according to manufacturer’s instructions.
- Stir water and flax seed meal together in a bowl.
- Blend oats in a blender to make oat flour. Add flax seed mixture and nondairy milk, then pulse to combine.
- Add remaining ingredients; pulse until batter is just mixed.
- Pour batter into preheated waffle iron, filling to 1/2 inch from the edge. Cook the waffles according to manufacturer’s instructions until golden and crisp. Cooking times vary by waffle iron.
Serve with your favorite toppings. Bananas and pure maple syrup are a popular choice at Lake Villa Guatemala. I’m not big on sweet toppings, so I just eat them plain or with a bit of peanut butter or tahini.
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