If you are looking to add some sunshine to your plate, look no further! The waffles are here, and they are egg-free and dairy-free, and they can very easily be made gluten-free and nut-free as well. So, these waffles are allergy friendly, yet satisfying – they will please absolutely everyone because they use only simple ingredients and don’t require fussing with egg replacements or similar.
The key to these waffles (as well as any other type of waffles) is a really good waffle iron, that you want to keep at medium high heat. And: you also want to keep it well oiled to help the waffles crisp up and reach that beautiful golden-brown stage without sticking!
Another crucial ingredient here is lemon juice – since you are not using eggs, lemon juice is essential to get the baking soda working. Remember that baking soda and vinegar volcano experiment you did in elementary school? Yes, the principle here is the same – you need some acid to give baking soda a bit of a nudge and release all that gas (carbon-dioxide) that will make your waffles puff up. I you don’t have lemons handy, a bit of apple cider vinegar or plain vinegar will also do the trick.
One tricky step here is adding the right amount of liquid. The amount will vary depending how you measure your flour and what type of four you use. Not all gluten-free flours are the same – the ingredients vary and how those ingredients mix with liquids vary. And gluten-free flours will behave differently from plain all-purpose wheat flour – so, I’m afraid, this is not one-size-fits-all type of recipe and you will need to pay attention!
After you’ve mixed (or whisked) the first cup of liquid in (milk or water), make sure all the liquid is incorporated well before adding more. And, add the rest in 1/4 cup increments, making sure all is incorporated before adding more. You want the waffle batter to be pourable but dense – so just slightly thicker than a pancake batter, a a shade thiner than cake batter. If you have not given up by now – and I hope you haven’t – once you’ve mixed the batter to the right consistency let it sit for 5-10 minutes before using.
These waffles freeze well, and can be reheated in the microwave, or a toaster oven. My favorite thick here is to get them defrosted in the microwave for 30-45 seconds and then transfer to the toaster oven to crisp up!
Happy breakfast time!!!
Basic Vegan Waffles (with gluten-free and nut-free options)
Serves 4 (2-3 waffles depending on the size of your waffle iron)
What you’ll need:
- 2 cups all-purpose gluten-free flour, I like King Arthur Flour (or all-purpose white flour)
- ¼ cup raw sugar (vegan)
- ¼ cup vegetable (or canola) oil
- 1 tablespoon peanut butter powder (skip if concerned about allergies)
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract (or dial down the amount if you prefer less vanilla)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups unsweetened vanilla almond milk (or oat milk, soy milk, or water for nut-free version), divided
- Cooking spray or some extra vegetable oil for brushing the waffle iron
What you’ll do:
- Place all the ingredients except milk into a large mixing bowl, in the order they were mentioned in. Mix well.
- Add 1 ½ cup of milk and mix, check for consistency than add ¼ cup of milk more, mix, check the consistency and add more milk if needed. The best waffle batter should pour out without resistance, but still be dense. Let the batter stand while you prepare the waffle iron.
- Heat the waffle iron, spray with the cooking spray if needed (my waffle iron is old and sticky so cooking spray helps a lot), then pour ¾ of a cup of the batter in (please note that this amount will depend on the size of the waffle iron you are using). The waffles should be done in 2-3 minutes – my waffle iron comes with a handy light that turns green when a waffle is done!
- Serve your waffles hot with butter, maple syrup, chopped nuts, strawberries, blueberries, and/or whipped cream, or if you are looking for something new: chopped pineapple and coconut for a piña colada waffles!
Copyright © Eat the Vegan Rainbow, 2019