Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/11
Why This Dish Is Hard To Resist
These waffles are perfect for anyone with dietary restrictions or food allergies. They are light and fluffy without using dairy or eggs. Plus, they are easy to customize with your favorite flavors or toppings.
Cooking Pointers
- Preheat the waffle iron thoroughly to ensure even cooking.
- Use a non-dairy milk with a mild flavor, like almond or oat milk, for the best taste.
- Avoid overmixing the batter to keep the waffles tender and airy.
- Use a non-dairy milk with a mild flavor, like almond or oat milk, for the best taste.
- Avoid overmixing the batter to keep the waffles tender and airy.
Directions
Preheat your waffle iron so it’s ready to go. In a small bowl, mix the water and flaxseed meal together and let it sit for a few minutes to thicken. Meanwhile, pulse the oats in a blender until they turn into a fine, flour-like texture. Add the flaxseed mixture, soy milk, all-purpose flour, whole wheat flour, canola oil, baking powder, vanilla extract, agave nectar, and a pinch of salt to the blender with the oats. Blend everything just until it comes together into a batter—don’t overmix. Once your waffle iron is hot, pour about half a cup of batter onto it and cook for around 5 minutes, or until your waffles are golden and crispy. Repeat with the remaining batter, and enjoy!
Serving Recommendations
Serve warm with fresh fruit, maple syrup, or a dollop of coconut yogurt. They also pair well with nut butters or a sprinkle of powdered sugar for a simple treat.
Storing This Dish
Let the waffles cool completely before storing to prevent sogginess. Keep them in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in a toaster or oven for a crispy finish.
196
people cooked this recipe
