Whole wheat vegan waffles that are crispy outside, fluffy inside, and delicious. And they take minutes to make. Serve these up for a perfect breakfast everyone will love!
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.
Vegan Waffles (whole wheat)
- Whisk the wet ingredients together and whisk the dry ingredients together. Add the wet mixture to the dry ingredients. Mix together but not too much--it's okay to let some lumps remain.
- Heat a waffle iron and spray lightly with oil. Add 1/2 cup batter (use more or less based on your waffle maker) and bake until the waffles are golden-brown and slightly crispy.
- 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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