The weekend is here and I have a little waffle inspiration for you!
This easy vegan waffles recipe is…
- dairy free
- light & airy
- made with just 5 ingredients
- & ready in 15 minutes!
What else can I say except they are delicious!
The 5 ingredients for this easy vegan waffles recipe includes:
- Flour: These were made using spelt flour, but sub in your favorite. I’ve also used both all-purpose and whole wheat flours, both worked well.
- Sugar: Turbinado is what I used, but coconut or organic pure cane is great too.
- Baking Powder: This is what will make the waffles light, airy and crispy.
- Unsweetened Vanilla Almond Milk: This is my favorite when baking, use your preferred non-dairy plant milk.
- Oil: I’ve been loving grapeseed oil lately, but of course, use what you have on hand.
Once you’ve gathered your ingredients, the rest is easy as can be!
HOW TO MAKE EASY VEGAN WAFFLES
In a medium mixing bowl, add the flour, sugar, baking powder, oil and almond milk, mix well to combine.
Using a 1/2 measuring cup, scoop up the batter and pour in the center of a preheated waffle maker and close the lid.
Note: I used this classic waffle maker from Cuisinart. It’s super easy to use and cleans up well. The instructions say to set the temp at #3, but I prefer my waffles with a little golden color and set it at #5. If using a different waffle maker, follow the manufacturers instructions.
Wait for the light to turn green, once green, gently remove waffle and place in the preheated oven to keep warm. Repeat until batter is gone. Waffle recipe will yield 4 waffles.
That’s all it takes, easy vegan waffles made healthy and delicious!
I encourage you to start (or end) your day with a plate of these freshly made waffles. The whole family will love them!
Here’s a little more waffle inspiration:
EASY VEGAN WAFFLES RECIPE
Start, or end your day, with this easy vegan waffles recipe. They’re light, fluffy, made with 5 simple ingredients and ready in about 15 minutes!
- 1 1/2 cups spelt flour
- 2 heaping tablespoons coconut or turbinado sugar
- 1 tablespoon baking powder
- 1 1/2 cups unsweetened vanilla almond milk
- 3 tablespoons grapeseed or light flavored olive oil
Preheat waffle maker according to manufacturers instructions. Also, preheat oven to 200 degrees F., for keeping the waffles warm.
In a medium sized mixing bowl, combine the flour, sugar, baking powder, oil and non-dairy milk, mix well, until most of the flour lumps are gone.
If using this Cuisinart waffle maker, or one similar, using a 1/2 measuring cup, scoop up batter and pour in the center of the heated waffle maker plate. Close the cover and wait until the light turns green.
Gently remove and place on a wire rack in the oven until the remaining waffles are made.
Store leftover waffles in the refrigerator for up to a week, or store in the freezer for up to a month. When ready to eat, pop them in the toaster oven.
Makes 4 waffles.
These were made using spelt flour, but sub in your favorite. I’ve also used both all-purpose and whole wheat flours, both worked well.