Light & Crispy Vegan Waffles (without Eggs or Dairy)
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!
114-ounce can full-fat coconut milk (about 1 3/4 cups)
1vanilla beansplit and scraped -or- 2 teaspoons vanilla bean paste (can also substitute 2 teaspoons pure vanilla extract)
1 1/2cupsall-purpose flour
1/4teaspoonsaltI like fine-grain sea salt for this recipe
Your favorite cooking sprayif needed (I have a non-stick waffle maker so I don't need or use any spray)
Pure maple syrup
Butteror vegan butter
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!