Vegan Buckwheat Waffles
Try these wholegrain and delicious vegan buckwheat waffles with applesauce for a nourishing breakfast
Servings: 8 waffles
Calories: 147kcal
Ingredients
Dry ingredients
- ¾ cup buckwheat flour
- 1 cup whole wheat pastry flour (or all purpose flour)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- Cooking spray (for the waffle iron)
Wet ingredients
- 1 ½ cups soy milk
- 1 ½ teaspoon egg replacer (like EnerG or use tapioca starch or 2 tablespoon flaxmeal)
- ½ cup applesauce
- 2 tablespoon avocado oil or any neutral oil
Instructions
- Whisk the dry ingredients in a large bowl. Add the wet ingredients one by one and whisk until just mixed. Batter can be slightly lumpy.
- Heat a waffle iron and spray lightly with oil. Cook the batter in batches according to the waffle maker’s directions until the waffles are crisp and cooked through. Cooking time per waffle and the number of batches depend on the waffle maker.
Notes
- Prepare powdered egg replacer according to its package directions before adding. If using the 2 tablespoon flaxmeal alternative, whisk it with 6 tablespoon water and let stand until thickened. Allow additional time for this step if needed. Nutrition uses unsweetened soy milk, whole wheat pastry flour and tapioca starch as the egg-replacer option; other options vary. Pan spray and toppings are excluded.
Nutrition
Serving: 1waffle | Calories: 147kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 189mg | Fiber: 3g | Sugar: 4g | Vitamin A: 99IU | Calcium: 177mg | Iron: 1mg