Amazing Vegan Waffles

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4.56 from 18 votes

These Vegan Waffles are quick,easy,delicious, a family favorite!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: Belgian Waffles

Calories: 553kcal

Author: Courtney Hunter

Ingredients

2 flax eggs 2 TB flax meal 4 TB water
1 TB baking powder
2 cups all purpose flour
½ teaspoon salt
½ cup white sugar
1 TB vanilla extract
½ cup neutral oil
2 cups plant milk

Instructions

Start by heating your waffle iron (I used a Belgian waffle iron)
Mix your Flax egg and set aside
Mix your dry ingredients with a whisk. Then add your wet ingredients, including your flax egg. Whisk until it's incorporated.
Spray your waffle iron with cooking spray to prevent sticking, and pour about 1 cup (depending on the size and instructions of your waffle iron) of batter and cook 1.5 to 2 minutes before flipping it to the other side and cook another 1.5- 2 minutes. Best eaten when fresh.

Notes

Storing- The best way to store these is in either a zip lock bag or an airtight container in the fridge once they have cooled.

Reheating- I would reheat these in either a toaster oven or toaster if you want them to be crispier waffles like when they were fresh. You can microwave them, but they won't be nearly as tasty.

Freezing- Yes, you sure can. However, I would freeze them on a baking sheet singly first, and then once they are frozen, put them in an airtight container like a gallon freezer-safe bag, and then you can stack them. Otherwise, when you go to pull them out, they will all be stuck together.

Topping Ideas- Vegan butter, whatever your favorite fruits are (fresh fruit or frozen if you dethaw), fresh berries, vegan Chocolate chips, pure maple syrup, Maple vegan butter, Vegan whipping cream.

Expert Tips and Tricks-

These vegan waffles use flax eggs (using flax seed) as it’s a binder. And they really do a good job getting these waffles to do what I wanted them to.

These are best eaten when fresh.

If you are making these for a crowd and want to keep them crispy and warm, pop them on a cookie sheet and place them in the oven at 200 degrees until ready to serve.

You don't have to use a Belgian waffle maker; you can use any waffle maker you want. Just watch the cook times. I have used a regular waffle maker in the past with no problems. My personal favorite is to use a mini waffle maker. These make perfect ego-sized waffles and are great to pull out on a busy school day morning.

You can make this the night before and stick it in the fridge, or even use the batter for a few days and make fresh waffles each day with the batter.

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