Description
Delicious and easy-to-make vegan waffles that are crispy on the outside and soft on the inside. Perfect for a plant-based breakfast or brunch, these waffles use almond milk and vegetable oil for a light, dairy-free treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/4 cups almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed (optional, for extra binding)
Instructions
- Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions to ensure it reaches the right temperature for even cooking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, and ground flaxseed (if using) until fully blended.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly thick but smooth.
- Prepare waffle iron: Lightly grease the waffle iron with oil or cooking spray to prevent sticking.
- Cook waffles: Pour the batter into the waffle iron using a ladle, spreading it evenly. Cook according to the manufacturer’s instructions until the waffles are golden and crisp.
- Serve: Carefully remove the waffles and serve immediately topped with your favorite toppings such as maple syrup, fresh fruit, or vegan butter.
Notes
- For extra binding and nutrition, include the ground flaxseed, but it is optional.
- If the batter is too thick, add a little more plant-based milk to reach desired consistency.
- Use a non-stick waffle iron or grease well to prevent waffles from sticking.
- Best served fresh but can be kept warm in a low oven if making multiple batches.
