Light & Crispy Vegan Waffles
Whether your breakfast crew is vegan or not, this vegan waffle recipe is a definite crowd pleaser.
This is the kind of recipe I love – the kind that is irresistibly delicious first, and vegan second. It’s the kind of waffle recipe that’s going to please everyone – vegan or not – but with no eggs and no dairy. The kind of waffle recipe that proves you don’t need traditional ingredients to end up with killer waffles.
Killer Waffles. That’s totally a band name.
But seriously: check this vegan waffle out. It’s light on the inside and perfectly crunchy on the edges. THE perfect texture for a waffle. My carnivorous guy is a huge fan of these waffles and says they’re as good as – possibly better – than any traditional waffle he’s eaten and that’s saying something.
So what makes this vegan waffle recipe so dang good? It’s not a complicated list of weird stuff you’ve never heard of. It’s not a secret ingredient, either.
This recipe, in fact, has a seriously simple and almost logic-defying list of ingredients: flour, sugar, baking powder, sea salt, coconut milk, and vanilla (vanilla bean if you prefer). That’s it!
I learned the base recipe through the plant-based culinary course I’m taking. I was shocked by how delicious the waffles were! I tweaked the recipe ever-so-slightly, messing a bit with the quantities and adding vanilla to the equation, and have been making them ever since. I love how the coconut milk works in these waffles, lending enough fat to crisp the edges beautifully. No butter needed.
Even though they’re vegan, I wouldn’t exactly say they’re health food, so we consider these light and crispy vegan waffles a treat around here.
Basically, these waffles are a glorious, crowd-pleasing, light-and-crispy, perhaps even life-changing treat. Is “life-changing” taking it too far?
Light & Crispy Vegan Waffles
The best vegan waffle I’ve had. Golden-brown, crispy, light, tender, full of flavor (especially with those appealing vanilla bean flecks). Plus, only 6 ingredients and 1 bowl!
- 1 (14-ounce) can full-fat coconut milk (about 1 3/4 cups)
- 1 vanilla bean, split and scraped -or- 2 teaspoons vanilla bean paste (can also substitute 2 teaspoons pure vanilla extract)
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt (I like fine-grain sea salt for this recipe)
- Your favorite cooking spray, if needed (I have a non-stick waffle maker so I don’t need or use any spray)
- Pure maple syrup
- Butter (or vegan butter)
- Fresh berries
- Preheat your waffle maker.
- If the coconut milk is solidified, place it into a small saucepan and set over low heat. Heat just until liquid, but not warm.
- Pour coconut milk into a large mixing bowl. Scrape the pulp of the vanilla bean into the coconut milk (discard the pod) or add vanilla bean paste or extract. Stir to combine.
- Add the flour, sugar, baking powder, and salt. Stir gently with a wooden spoon just until combined (if you overmix, you risk making the waffles tough; don’t worry, a few lumps are okay).
- Spray your preheated waffle maker with cooking spray, if using. Pour batter into your waffle maker according to manufacturer instructions, as waffle makers vary. My waffle maker takes a heaping 1/3 cup per side.
- Cook until golden brown, as per your individual waffle maker.
- Serve with pure maple syrup, butter (or vegan butter), fresh berries, or anything else you’d like!
These waffles are very freezer friendly. Simple place in a freezer bag and freeze. To reheat, just pop ’em in the toaster!
Yield: 6 waffles, Serving Size: 2 waffles
- Amount Per Serving:
- Calories: 325 Calories
- Total Fat: 3g
- Saturated Fat: 1g
- Sodium: 241mg
- Carbohydrates: 67g
- Fiber: 2g
- Sugar: 23g
- Protein: 6g
Recipe adapted from Rouxbe// All images and text © for Kitchen Treaty.