It’s a warm Sunday’s morning. Your sitting in the kitchen, still dressed in your cozy pajamas, sipping a cup of coffee and gazing at the sunshine outside of the window. And what’s that sweet and mouth-drooling aroma floating around the kitchen? Those are freshly baked vegan waffles, topped with maple syrup, peanut butter, and some fresh blueberries. Ah, yes, we all need morning like those!
So today I’m sharing a simple and wholesome vegan waffle recipe. They are super fluffy, crisp on the outside and heavenly delicious. And in this recipe, you’ll discover two baking methods – with and without using a waffle iron!
My grandma had a heavy, old-school waffle iron. Occasionally on Sundays, we took it out from the depths of the kitchen’s cupboard to bake waffles. They always came out golden, crispy and mouthwatering. I loved to flood them with strawberry jam and dig in while they’re still warm.
When I became vegan, I was eager to veganize my grandma’s recipe. But there was one big problem – I didn’t have a waffle iron. Grandma’s waffle iron was, well, too old to handle waffles anymore. And didn’t really want to buy a new one just so I have another kitchen appliance that is pushed somewhere between the other ones.
There should be an easier way to make waffles, right? And there is! One day while wandering through the local shop, I bumped into a waffle silicon mold. Yes, a waffle silicon mold. All you have to do is make your favorite waffle batter, pour it into the mold, and bake it in the oven.
This method is way cheaper and faster than using the waffle iron. Plus there’s less cleaning, and you’ll save more space in your kitchen!
Without much thinking, I bought the waffle silicon mold to try it out. Will it really work? And will the waffles be nice and crispy like using the waffle iron? Yes! It beat all my expectations and from now on this is my go-to method for making delicious waffles.
Speaking about waffles’ batter – it’s wholesome, delicious, vegan, and 10 times healthier than classical waffles. You’ll love it. Your family will love it. Everyone will love it!
Ok, enough talking. Let’s turn on the heat and bake some waffles.
To make 6 vegan waffles, you’ll need:
- 1 cup whole spelt flour (or whole wheat flour)
- 1 cup rice milk (or any other plant milk)
- 3 tbsp melted coconut oil
- 1 tsp baking powder
- 1-2 tbsp maple syrup (or brown sugar)
- 1 tsp vanilla extract
- a pinch of Himalayan salt
- Combine rice milk, maple syrup, melted coconut oil and vanilla extract in a small mixing bowl.
- Add dry ingredients – flour, baking powder and salt – in a middle-size mixing bowl and whisk until combined. Make a well in the middle and add wet ingredients.
- Mix it using a whisk till incorporated, and there are no lumps in the batter. Taste the batter for sweetness and flavor. Add some extra maple syrup or vanilla extract if necessary.
- Let the mixture sit for 10 minutes. In the meantime, preheat the oven to 200C or preheat your waffle iron if you’re using it.
- Oven method. Place the waffle silicon molds on an oven tray. Pour the batter into the molds and bake in the middle of the oven for 10 to 15 minutes until golden brown.
- Remove the waffles from the mold, flip them on the tray and bake in the oven for 5 extra minutes until the upper side is golden brown as well.
- Waffle iron method. Pour the batter onto waffle iron and cook them according to your waffle iron’s instructions.
- Serve waffles with maple syrup, peanut butter, and blueberries (or use any other toppings you love).
The beauty of this vegan waffle recipe is its simplicity and versatility. You can easily customize it to suit your taste buds. If you’re a chocolate lover, add some cocoa powder, vega chocolate chips, or dark chocolate into the batter.
If you’re a fan of spices, a dash of cinnamon or nutmeg can add a warm, comforting flavor. For a nutty twist, swap out the spelt flour for almond or coconut flour. The possibilities are endless!