Vegan Waffles
- Total time
- 30 minutes
- Calories
- 400 kcal
- Protein
- 10 g
- Serves
- 4 servings (2 round waffles each)
These vegan waffles use a flax egg, soy milk, and apple cider vinegar for crisp-edged waffles with soft centers. They are suited to a weekend breakfast or brunch plate with fruit, maple syrup, or savory toppings, and they are calorie-containing food rather than fasting-window food.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 10 g
- Carbs
- 51 g
- Fat
- 19 g
- Fiber
- 4 g
- Sodium
- 410 mg
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 15 minutes
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 3/4 cups (220 g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 3/4 cups (420 ml) unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1/4 cup (60 ml) neutral oil, plus more for the waffle iron if needed
- 1 teaspoon vanilla extract
Before you start
- Heat the waffle iron fully before mixing the wet and dry ingredients. A barely warm iron makes pale, soft waffles rather than crisp ones.
- Soy milk contains soy. Unsweetened oat milk can replace it in the same amount, but it makes a slightly less crisp exterior. Check the flour and plant milk labels if you need to avoid a particular allergen.
Instructions
- Stir the ground flaxseed and water together in a small bowl. Set aside for 5 minutes until thickened.
- In a large bowl, whisk flour, sugar, baking powder, and salt. In a second bowl, whisk soy milk and vinegar; let stand 2 minutes, then whisk in the flax mixture, oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk only until the flour disappears. A few small lumps are fine. Let the batter rest while the waffle iron finishes heating.
- Lightly oil the hot waffle iron if its manufacturer recommends it. Add enough batter to cover the lower grid without reaching the edges; close the lid and cook until steam has mostly stopped and the waffle releases easily, usually 3 to 5 minutes.
- Transfer waffles to a wire rack, not a stacked plate, while you cook the remaining batter. Serve with berries and maple syrup, or with avocado and a pinch of chili flakes for a savory option.
Meal prep, storage, and reheating
Cool waffles in a single layer, then refrigerate in an airtight container for up to 3 days or freeze with parchment between layers for up to 2 months. Reheat in a toaster or 375°F (190°C) oven until crisp and hot. Avoid microwaving if you want the exterior to stay crisp.