Waffles
These waffles are my weekend ritual—crispy on the outside, fluffy on the inside, and they make the house smell like a cozy breakfast dream.
I started making these waffles when my best friend came over for brunch one lazy Sunday, and they've been our tradition ever since.
The magic happened when I discovered that preheating my waffle iron an extra 10 minutes makes them even crispier.
This recipe brings me joy every time I make it, knowing it's a little piece of love I can share.
Plus, there's something so satisfying about making them from scratch with whole ingredients.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I usually grab whole wheat flour for more nutrients, but if you're out, white flour works in a pinch. No almond milk? Oat milk is just as lovely, and I’ve even used soy milk with great results. If flaxseed meal's not in your pantry, chia seeds make a fantastic swap for binding everything together.
Tips & Notes
- •I like to let the batter rest for about 10 minutes before cooking—helps it get nice and fluffy.
- •For extra crispiness, I always give my waffle iron a good preheat while the coffee’s brewing.
- •Leftovers? I pop them in the toaster the next day, and they’re as good as fresh.
Recipe Variations
- •Sometimes I toss in a handful of fresh blueberries for a burst of sweetness.
- •When feeling indulgent, I’ll add a sprinkle of cinnamon and a dash of nutmeg for a warm, spiced flavor.
Storage & Freezing
Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the waffles; reheat in a toaster or oven when ready to eat.
Frequently Asked Questions
Can I make these waffles gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend.
How can I store leftover waffles?
Allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
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These waffles are my weekend ritual—crispy on the outside, fluffy on the inside, and they make the house smell like a cozy breakfast dream.
Ingredients
Instructions
- 1
In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let sit for about 5 minutes to thicken.
- 2
In a large mixing bowl, whisk together the whole wheat flour and baking powder.
- 3
In another bowl, mix the almond milk, maple syrup, vanilla extract, and melted coconut oil.
- 4
Add the flaxseed mixture to the wet ingredients and stir to combine.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
- 6
Preheat your waffle iron according to the manufacturer's instructions.
- 7
Once heated, lightly grease the waffle iron with a small amount of coconut oil or cooking spray.
- 8
Pour enough batter into the waffle iron to cover the surface (about 1/2 to 3/4 cup, depending on the size of your waffle iron).
- 9
Close the lid and cook according to your waffle iron's instructions, usually about 5-7 minutes, until the waffles are golden brown.
- 10
Carefully remove the waffles and keep warm in a low oven while you repeat with the remaining batter.
- 11
Serve warm with your favorite toppings such as fruit, nut butter, or syrup.
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