The Best Vegan Waffle
These crunchy, gorgeous, tempting vegan waffles are the very definition of vegan comfort food.
- Prep time
- 15 min
- Cook time
- 16 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350 ml unsweetened almond milk (equals 1.5 cup)
- 200 g plain white flour (equals 1.5 cup)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar (or substitute for a different type of vinegar)
- 1 tbsp baking powder
- 2 tbsp ground flaxseed
- ½ tsp salt
- 2 tbsp sugar
- 1 tsp vanilla extract
- 125 g frozen raspberries (equals 1 cup)
- 3 tbsp cocoa nibs
- 2 tbsp coconut flakes
- 20 fresh raspberries
Instructions
- 1
Preheat your waffle iron.
- 2
Combine the flax seed and 3 tbsp of hot water in a small bowl to make a flax egg. Set aside.
- 3
Combine the almond milk and apple cider vinegar in a measuring cup, stir thoroughly and set aside.
- 4
Add the flour, baking powder, salt, and sugar to a medium bowl and mix well.
- 5
Return to your almond milk mixture and add in the oil, the flax mixture, and the vanilla. Mix well.
- 6
Pour your wet mixture over your dry ingredients and mix until few lumps remain (but don’t over whisk).
- 7
Cook the waffles according to your waffle maker’s instructions - I cooked my mini waffles for 8 minutes per waffle.
- 8
Eat right away, or let cool and toast later.
- 9
Heat up your frozen raspberries in a pan for 3-5 minutes until they start to disintegrate.
- 10
Add cocoa nibs and coconut flakes.
- 11
Drizzle over your waffles along with the sweetener of your choice.
- 12
Sprinkle with fresh raspberries.