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, milk or otherwise. 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.
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