Fluffy Vegan Waffles
These vegan waffles are fluffy and soft on the inside and crisp and golden on the outside. Pair with fresh fruit or veggie sausage for a filling weekend breakfast.
Servings: 2 8" waffles
Calories: 658kcal
Ingredients
- 1 ¾ cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon optional
- ⅛ teaspoon table salt
- 1 ¼ cup soy milk or other non-dairy milk of choice
- 2 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
Instructions
- Preheat your waffle iron according to manufacturer instructions.
- Whisk together the flour, sugar, baking powder, cinnamon, and salt in a medium bowl. Form a well in the center.
- Pour the soy milk, canola oil, and apple cider vinegar, and vanilla into the well. Use a spatula to fold together the dry and wet ingredients, mixing until mostly combined. Don't overmix. It's okay if a few lumps remain.
- Cook the waffle batter according to your waffle maker instructions.
- Top cooked waffles with maple syrup, fresh fruit, and extra cinnamon. Enjoy!
Video
Notes
- Freezing: Let the waffles cool to room temp before transferring to a freezer-safe container. Freeze for up to 3 months and reheat in the microwave, on the stove-top, or in a toaster.
- Consistency: Waffle batter should be relatively thick, like pancake batter. It's okay to leave some lumps in the batter.
- Keep waffles warm and crispy in the oven. Turn the oven down to its lowest temperature (usually 180-200F). Place the waffles on a heat-safe plate and leave them in the oven until you're ready to serve them.
- Flavor variations: Add in ¼ cup to ⅓ cup blueberries, strawberries, chocolate chips, or nuts to the batter.
Nutrition
Serving: 18" waffle | Calories: 658kcal | Carbohydrates: 106g | Protein: 16g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 226mg | Potassium: 746mg | Fiber: 4g | Sugar: 19g | Vitamin A: 583IU | Vitamin C: 11mg | Calcium: 408mg | Iron: 6mg
