Easy Vegan Waffle Recipe – Food with Feeling
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Make the Flax Egg: Combine the ground flax seeds and water in a small bowl and set it aside until ready to use.
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Make the Vegan Buttermilk: Combine the milk and lemon juice and in a small bowl and set it aside for five minutes.
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Make the Waffles:
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Preheat your waffle iron according to the manufacturer’s directions.
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In a large bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
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In a small bowl, whisk together the flax egg, vegan buttermilk, melted butter, and vanilla extract.
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Add the wet ingredients to the dry and stir just until combined– make sure not to over-mix! A few lumps are okay.
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Spray your waffle iron with nonstick spray and add enough batter to fill the waffle iron, leaving about 1” around the edge. In my 8” waffle iron, I use 1 cup of batter. Cook the batter until the waffle is golden brown and crisp around the edges– about 3 minutes.
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Repeat with the remaining waffles.
To freeze, allow the waffles to completely cool. Then, place them into freezer bags or another freezer-safe container and freeze for up to 3 months. You don’t have to worry about thawing the waffles, simply reheat them in a toaster or bake them for 10-12 minutes at 350°F in your preheated oven.
Serving: 1waffle, Calories: 495kcal, Carbohydrates: 80g, Protein: 12g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Sodium: 474mg, Potassium: 302mg, Fiber: 3g, Sugar: 17g, Vitamin A: 1000IU, Vitamin C: 11mg, Calcium: 375mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.