VEGAN WAFFLES
These vegan waffles are the BEST! Golden and crispy on the outside, tender and fluffy on the inside. They're also super easy to make using pantry staples. Serve with loads of syrup and fresh fruit for the best vegan breakfast.
Provided by Alison Andrews
Time 30m
Number Of Ingredients 7
Steps:
- Set your waffle iron to preheat while you mix the batter.
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Add soy milk, melted coconut oil and vanilla extract and mix into a batter. Don't overmix.
- When your waffle maker is heated, grease the waffle iron or spray it with non-stick spray (see notes). Pour even amounts of batter into the waffle machine and close the machine.
- Cook for 3-5 minutes or until golden.
- Serve with vegan butter, powdered sugar and fresh berries with loads of syrup drizzled over the top.
Nutrition Facts : ServingSize 1 Waffle, Calories 139 kcal, Sugar 6 g, Sodium 198 mg, Fat 4 g, SaturatedFat 3 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g, UnsaturatedFat 2 g
BEST VEGAN WAFFLES (EASY + HEALTHY)
Start, or end your day, with this quick and easy vegan waffles recipe. They're light, fluffy, made with 5 simple ingredients and ready in about 15 minutes!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 15m
Number Of Ingredients 6
Steps:
- Preheat waffle maker according to manufacturer's 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 not using a non-stick waffle iron, spray waffle plate with cooking oil. Using a 1/2 measuring cup (amounts will vary depending on your waffle iron), scoop up batter and pour in the center of waffle plate. Close the cover and cook as directed by manufacturer's instructions. For crispier waffles, let cook 5 - 12 seconds longer, depending on your waffle iron.
- Gently remove with the tip of a fork and place on a wire rack in the oven until the remaining waffles are made.
- Pair your waffles with fresh blueberries, strawberries, raspberries or blackberries, and top with pure maple syrup or this easy homemade Blueberry Compote. You may even like to drizzle with vegan chocolate syrup and add a dollop of whipped coconut cream.
- Makes 4 - 5 waffles.
- Leftover waffles can be kept in the refrigerator for up to a week, or store in the freezer for up to 1- 2 months. When ready to eat, pop them in the toaster oven. Larger batches can be warmed in a preheated oven set to 350 degrees for 10 - 15 minutes, using a greased or lined baking sheet.
Nutrition Facts : ServingSize 1 waffle, Calories 277 calories, Sugar 5.2 g, Sodium 73.7 mg, Fat 10.6 g, SaturatedFat 1.4 g, Carbohydrate 44.1 g, Fiber 5.3 g, Protein 6.9 g, Cholesterol 0 mg
LIGHT & CRISPY VEGAN WAFFLES
The best vegan waffle I've had. Golden-brown, crispy, light, tender, full of flavor (especially with those appealing vanilla bean flecks). Plus, only 6 ingredients and 1 bowl!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 10
Steps:
- Preheat your waffle maker.
- If the coconut milk is solidified, place it into a small saucepan and set over low heat. Heat just until liquid, but not warm.
- Pour coconut milk into a large mixing bowl. Scrape the pulp of the vanilla bean into the coconut milk (discard the pod) or add vanilla bean paste or extract. Stir to combine.
- Add the flour, sugar, baking powder, and salt. Stir gently with a wooden spoon just until combined (if you overmix, you risk making the waffles tough; don't worry, a few lumps are okay).
- Spray your preheated waffle maker with cooking spray, if using. Pour batter into your waffle maker according to manufacturer instructions, as waffle makers vary. My waffle maker takes a heaping 1/3 cup per side.
- Cook until golden brown, as per your individual waffle maker.
- Serve with pure maple syrup, butter (or vegan butter), fresh berries, or anything else you'd like!
Nutrition Facts : ServingSize 2 waffles, Calories 325 kcal, Sugar 23 g, Sodium 241 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 67 g, Fiber 2 g, Protein 6 g
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