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This recipe starts at 03:21
Pancakes for breakfast are a weekend ritual for us, and now we'll be adding waffles to the menu! These waffles make for a warm and crunchy base, on top of which you can pile on your favourite fruits, nut butters, plant-yogurts, and syrups.
If you don't have a waffle maker, no sweat - just add a couple spoonfuls of the batter to a preheated skillet on the stove to turn these into little mini pancakes. Enjoy!
Vegan Breakfast Waffles
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Servings: 2 - 3
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
1½ cups (360 mL) unsweetened plant-based milk
1 Tbsp (15 mL) apple cider vinegar (or sub white vinegar)
2 cups (250 g) whole wheat flour (or use buckwheat flour if GF)
⅓ cup (85 g) unsweetened applesauce (or sub for 2 Tbsp sugar)
2 tsp (10 g) baking powder
1 tsp (3 g) ground cinnamon
1 tsp (5 mL) vanilla extract
½ tsp salt
½ Tbsp (8 mL) vegetable oil or melted coconut oil
To a large bowl, add the milk and vinegar, give it a mix, and let this rest for 5 minutes. The milk will start to slightly curdle, and this is normal.
Heat the waffle maker.
Returning to the bowl, add the flour, applesauce, baking powder, cinnamon, vanilla, and salt, then mix until just combined.
Brush the waffle pan with some oil. Add a few spoonfuls of the waffle batter until the element is filled to the top. Gently close the lid of the waffle maker, and let it cook for 4 - 5 minutes, or until golden and crispy. Repeat this with the remaining batter.
Add desired toppings to your waffles, and enjoy!
Storage: best if enjoyed immediately. The waffles can be stored separately from the toppings in an air-tight container in the fridge for up to 2 days, or in the freezer for up to 2 months.
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