Almond Milk Waffles
Super easy vegan almond milk waffles that are crunchy on the outside and fluffy on the inside.
- Prep time
- 15 min
- Cook time
- 16 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp ground flaxseed
- 330 ml unsweetened almond milk (equals 1.5 cup)
- 1 tbsp apple cider vinegar (or substitute for a different type of vinegar)
- 160 g plain white flour (equals 1 cup)
- 75 g wholemeal flour (equals ½ cup)
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp brown sugar (or another sweetener½)
- 2 tbsp olive oil (or other light oil)
- 1 tsp vanilla extract (optional )
Instructions
- 1
Combine ground flaxseed and 3 tbsp of boiling hot water in a small bowl to make a flax egg. Mix well and set aside.
- 2
Combine almond milk and apple cider vinegar in a measuring cup, stir thoroughly, and set aside.
- 3
Add flour, baking powder, salt, and sugar to a medium-sized bowl and mix well.
- 4
Return to your almond milk mixture and add in oil, the flax mixture, and vanilla. Mix well.
- 5
Slowly pour your wet mixture over your dry ingredients. Stir until few lumps remain (but don’t overmix).
- 6
Cook the waffles according to your waffle maker’s instructions - my small waffles took 8 minutes per waffle.
- 7
Serve with fresh fruit, chocolate sauce, maple syrup or other toppings of your choice.