These Best-Ever Vegan Waffles will take your breakfast from ordinary to extraordinary. That’s high praise, I know, but when you taste them, you’ll see.
I’ve scarfed down many a waffle in my young life. In fact, my first-ever recipe post was for whole wheat n’ oat waffles. Since then you’ve seen a fantastic gluten-free waffle two ways.
And now, this. Soft in the middle, crispy on the outside, with little textured bites of oats throughout – these vegan waffles might just be my favorite of the four.
I’m looking out my window right now at a yucky, windy, blizzard, and all I want to do is jump into bed so I can wake up in the morning and make waffles for breakfast.
I probably won’t even make it ’till the morning; it’s more often than not that I find myself in the kitchen at three a.m. attending to whatever craving has been floating around my mind for hours. Are any of you middle of the night kitchen creatures?
Ever since I started working bakery hours I’ve felt a little like a vampire, being awake at strange hours. That being said, I have a bit of a garlic addiction, so I guess that means I’m human. Yay!
I seem to be going a bit off-topic. The point is, these waffles are so good that they will be teasing your brain at all hours of the day until you make them. So make them.
Print Best-Ever Vegan Waffles Author: Katy’s Kitchen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 5 waffles (serves 2-3) Ingredients Wet
- 1 and ¼ cup almond milk + 1 teaspoon lemon juice
- ¼ cup canola oil or other light oil
- 2 teaspoons vanilla extract
- 2 Tablespoons maple syrup
- 1 and ½ cups (198 g) whole wheat flour
- ½ cup rolled oats
- 1 Tablespoon ground flaxseed
- 1 and ½ teaspoons baking powder
- 1 Tablespoon granulated sugar
- Preheat the waffle iron.
- In a small mixing bowl, add the almond milk and lemon juice and stir to curdle. Add the oil, vanilla, and maple syrup and whisk to combine.
- In a separate mixing bowl, add all the dry ingredients and whisk to combine.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Coat the waffle iron with nonstick spray before pouring each waffle. Use about ⅓ cup of batter per waffle. Serve immediately, or freeze between layers of parchment paper and reheat in the toaster for a quick breakfast.