Making light and flavorful vegan breakfast foods and desserts that traditionally rely on eggs and milk can be a challenge. My wife has recently been using this recipe for whole wheat vegan waffles. She adapted it from a non-vegan recipe found in “The Irregardless Cooks.” The result has been light, golden brown, delicious waffles.
How to Make
Gently mix together all of the dry ingredients in a large bowl. Whisk the wet ingredients together in a second bowl, leaving out the egg replacer for the moment. Beat the egg replacer (with a spoon is fine), and add to the other wet ingredients. Add all of the wet ingredients to the dry, quickly stirring them all together. The mixture may be a little lumpy.
Cook with a hot waffle iron using a minimal amount of additional oil as needed. We like to top our waffles with soy yogurt, fresh fruit and a little bit of jam or jelly. Enjoy!
Ingredient List (for six waffles, 4" - 5" square)
¼ cup white flour
¾ cup whole wheat flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons molasses
egg replacer equivalent to 1 egg (we use EnerG brand)
¾ cup almond milk or soy milk
1 tablespoon vinegar
1 ½ tablespoons melted vegan spread, such as Earth Balance
1 ½ tablespoons coconut or canola oil
© 2012 chet thomas
chet thomas (author) from Athens, GA on September 10, 2012:
Thanks daisyjae. They have turned out well in our house. Hope the recipe works for you.
daisyjae from Canada on September 10, 2012:
These sound yummy. I will have to try this recipe. Thanks for sharing it. Rated up & useful.