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The Best Vegan Waffle Recipe

These crunchy, gorgeous, tempting vegan waffles are the very definition of vegan comfort food. 
Course Breakfast, Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook time per waffle 8 minutes
Total Time 23 minutes
Servings 9 small waffles
Calories 170kcal

Equipment

  • Measuring cups or scales
  • waffle maker

Ingredients

FOR THE WAFFLES

  • 350 ml unsweetened almond milk equals 1.5 cup
  • 200 g plain white flour equals 1.5 cup
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar or substitute for a different type of vinegar
  • 1 tbsp baking powder
  • 2 tbsp ground flaxseed
  • ½ tsp salt
  • 2 tbsp sugar
  • 1 tsp vanilla extract

FOR THE RASPBERRY SAUCE

  • 125 g frozen raspberries equals 1 cup
  • 3 tbsp cocoa nibs
  • 2 tbsp coconut flakes
  • 20 fresh raspberries

Instructions

FOR THE WAFFLES

  • Preheat your waffle iron.
  • Combine the flax seed and 3 tbsp of hot water in a small bowl to make a flax egg. Set aside.
  • Combine the almond milk and apple cider vinegar in a measuring cup, stir thoroughly and set aside.
  • Add the flour, baking powder, salt, and sugar to a medium bowl and mix well.
  • Return to your almond milk mixture and add in the oil, the flax mixture, and the vanilla. Mix well.
  • Pour your wet mixture over your dry ingredients and mix until few lumps remain (but don’t over whisk).
  • Cook the waffles according to your waffle maker’s instructions - I cooked my mini waffles for 8 minutes per waffle.
  • Eat right away, or let cool and toast later.

FOR THE RASPBERRY SAUCE

  • Heat up your frozen raspberries in a pan for 3-5 minutes until they start to disintegrate.
  • Add cocoa nibs and coconut flakes.
  • Drizzle over your waffles along with the sweetener of your choice.
  • Sprinkle with fresh raspberries.

Notes

  • Use the step-by-step photos above as your visual guide.
  • This recipe has been tested using weight measurements (not cups). I recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
  • Feel free to substitute almond milk for any other plant milk.
  • Similarly, feel free to substitute white flour for other flours. Keep in mind the results might differ from the original recipe. 
  • If you prefer a sugar-free version, substitute sugar for stevia. Two tablespoons of sugar equal ½ teaspoon of powdered stevia extract. 
  • Mix until all your ingredients are just combined, careful not to overmix. 
  • Wait until your waffle maker is fully hot before adding your first batch.
  • Store in an airtight container at room temperature for 3-4 days.
  • If serving later, make sure to toast your waffles just before serving. 

Nutrition

Calories: 170kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 183mg | Potassium: 211mg | Fiber: 3g | Sugar: 4g | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg