I love waffles :3 easily my favorite breakfast food. Developing different recipes has been so much fun! Lately I’ve been having one with lots of ground flaxseed and it has been keeping me quite regular. I’ll have one or two of those in the morning with some tofu breakfast/lunch “meat” and a bit of cheapo syrup. There also was a version with pea protein powder that worked out pretty well but I neglected to write down the recipe, oops.

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Vegan waffle recipe

Dry mix:

1 cup white flour (see note)

2-3 tablespoons ground flaxseed

1 teaspoon salt

1 teaspoon baking powder

Optional add-in: 1-2 teaspoon powdered cinnamon or blend of “sweet” spices.

Mix until combined

Wet ingredients:

1 cup plant milk (see notes)

1 tablespoon neutral tasting cooking oil

Optional add in: 1/2 tablespoon breakfast syrup or granulated sugar^[1]

Whisk wet ingredients together vigorously, if using granulated sugar whisk until it is dissolved.

Once wet ingredients are combined add the dry ingredients and mix until combined but still slightly lumpy. Allow the batter to sit for at least five minutes so the flaxseed can hydrate. Batter keeps well overnight if refridgerated in an airtight container and stirred before using.

Portions and waffle iron operation will vary by, consult the manual or wing it carefully.

Notes:

• This recipe may take longer to cook fully compared to other mixes. Ultimately the steam produced by the cooking process is always an accurate indicator of doneness.

• The dry mix can be made well ahead of time, a double batch fits nicely into a 32 oz deli container.

• Adjusting the amount of plant milk will make the waffles more or less dense, experiment and adjust to preferences. Personally I use 1/2 cup plant milk with 2/3 cup dry mix because it makes two dense, filling waffles.

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1. This adds some flavor, but more importantly I have found that this helps a lot with getting the outside crispy ↩︎