Whole wheat vegan waffles that are crispy outside, fluffy inside, and delicious.
The first time I tried vegan waffles, they ended up crusted and burnt to the sides of the waffle iron. But Desi, my hubby, loves waffles so much, I had no intentions of giving up. I modified the recipe and added some applesauce, which resulted in these perfect waffles last Sunday. Even Desi, who is still getting around to the idea of vegan food, had to agree that they tasted far better than the egg-and-milk versions of the past. Yippie.
I want to take a moment here to sing the praises of whole wheat pastry flour which I substitute in almost every recipe that calls for all-purpose flour. Since I discovered it, I have been addicted. It produces a nuttier, richer flavor that enhances any baked goodie, and, being made from a whole grain, is much healthier for you too. Flax seeds and applesauce are two other ingredients that have greatly improved my vegan baking efforts, both tastewise and nutritionally.
So there, now all my secrets are out. Hope you have as much fun making and eating these as we did.
No Egg-o Waffles
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- Dry ingredients:
- 1 3/4 cup whole wheat pastry flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- Whisk these together in a bowl and set aside.
- Wet ingredients:
- 1 1/2 cups soy milk
- 2 tbsp ground flax whisked with 5 tbsp water
- 2 tbsp apple sauce
- 6 tbsp canola oil
Whisk the wet ingredients together and add to the dry ingredients. Mix together but let some lumps remain.
Heat a waffle iron and spray lightly with oil. Make waffles per instructions. (I use an antiquated Toastmaster waffler that makes two square waffles at a time with half a cup of the waffle mixture.)
Enjoy with maple syrup or any fruit compote or syrup of your choice!
Here’s my most favorite waffle recipe of all: Vegan Sourdough Waffles. They’re whole wheat too!
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