Fluffy Vegan Waffles
These vegan waffles are fluffy and truly delicious. Made with flax egg instead of eggs, they add fiber to your morning meal. There’s no right or wrong way to top these waffles, just add your favorite topping and enjoy!
These vegan waffles are made with flax eggs instead of eggs, giving these waffles a boost in fiber and nutrition benefits without the cholesterol. Flax eggs are made from ground flax seeds and water, letting them sit until the mixture thickens. Flaxseeds are well known for their health benefits including reducing blood pressure, decreasing the risk of stroke and heart disease, as well as reducing inflammation.
In fact, in the medical journal Hypertension, flaxseeds were found to be better at reducing blood pressure than many of the antihypertensive medications currently on the market. Studies have also found flaxseeds to help control cholesterol levels, lowering blood sugar levels, relieving constipation, and may help prevent prostate and breast cancers.
Why We Love This Recipe
These vegan waffles have the taste and texture of traditional nonvegan waffles, only with added health benefits! Unlike many vegan waffle recipes, these vegan waffles are light, fluffy, and delicious. So delicious, in fact, that your kids likely won’t realize they are eating a vegan waffle versus a traditional nonvegan waffle! They pair wonderfully with fresh fruit, maple syrup, vegan yogurt, nuts, or any of your favorite toppings.
How to make Fluffy Vegan Waffles
Start by preheating your waffle iron. While it’s heating up, mix the flaxseed and water in a small bowl. Stir until mixed well and let sit for 5 minutes to thicken up.
Mix nondairy milk (we chose oat milk) and apple cider vinegar together in a medium bowl. Set aside.
In a large bowl, whisk together all dry ingredients- flour, salt, baking powder, and sugar.
If using butter melt the butter in microwave. Add remaining wet ingredients to the milk and vinegar mixture. If using melted butter be sure to add it slowly to the wet mixture to avoid creating clumps. Stir fully to combine.
Form a small well in the center of the dry ingredients and pour wet ingredients into a large bowl with the dry ingredients.
Use a silicone spatula to mix. Stir until there are only a few small clumps remaining. Be sure not to over mix.
Spray waffle iron with nonstick spray. Pour batter onto heated waffle iron, making sure to not overfill. Cook until golden brown. Enjoy!
Vegan Waffles
Ingredients
Flax Egg
- 1/4 cup water
- 2 Tbsp ground flax seed
Dry Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 2 Tbsp granulated sugar
- 1/2 tsp salt
Wet Ingredients
- 2 cups non-dairy milk soy, oat, coconut
- 1 Tbsp apple cider vinegar
- 4 Tbsp vegan butter, coconut oil, or other neutral oil (1/4 cup)
- 1 tsp pure vanilla extract
Instructions
- Preheat your waffle iron.
- Mix the flax egg ingredients in a small bowl. Stir, and set aside to thicken.
- In a medium measuring bowl, add non-dairy milk and apple cider vinegar. Stir with a spoon and set aside.
- In a large bowl, whisk together the dry ingredients – flour, baking powder, sugar and salt.
- Add the flax eggs, melted vegan butter/oil and the vanilla to the bowl with the milk mixture and stir to combine all wet ingredients.
- Add the wet ingredients to the dry ingredients. Stir until just combined with a large rubber spatula or spoon, being careful not to over mix. A few small clumps are ok. The batter should be pretty thick. If it's too runny add a few tablespoons flour; if it's too thick, add a couple splashes of non-dairy milk.
- Spray waffle iron with non-stick spray. Pour the recommended amount of batter onto waffle iron or drizzle batter almost to the edges but making sure to not overfill. Cook until golden brown or using automatic timer function of waffle iron.
- Serve immediately, or keep warm in oven set to 200 degrees F. Top with fresh berries, maple syrup, chopped nuts, shredded coconut, fruit compote, powdered sugar, chocolate chips, or any other tasty toppings. Enjoy!
Notes
- Non-dairy milk can be soy, oat, coconut, almond, or cashew. Use whatever you prefer or already have in the fridge.
- The vegan butter/oil can be substituted with applesauce for an oil free option, but the waffles will not be as crispy. They will still taste delicious.
- If you don’t have or don’t want to use flax seeds, the recipe will still work but the waffles won’t be quite as fluffy or crispy. Increase vegan butter/oil volume to 1/3 cup.
- The waffles will keep frozen for months or a few days in the fridge. Place in a sealed bag and reheat by placing in a toaster or toaster oven until warm and crispy.