Waffle Recipe

 

 

Best Homemade Waffles

It’s national doughnut day, so obviously, I have a waffle recipe. The thing about doughnuts is that I like them best when other people make them. But homemade waffles – I like them, well, right at home, piping hot off of the waffle maker. (Or the next day out of the toaster).

These are vegan, because I actually like how they get crispier around the edges without any eggs in the batter. Though this recipe calls for spelt flour, these will turn out equally well with all-purpose flour or a white/wheat mix.

These homemade waffles are the best way to start the weekend! Feel free to get creative with your mix-ins and toppings, and freeze extras for busy weekday mornings.

Ingredients

• 1½ cups almond milk, at room temp
• 1½ tablespoons apple cider vinegar
• ¼ cup melted coconut oil
• 2 tablespoons maple syrup
• ½ teaspoon vanilla
• 2 cups loose-packed spelt flour (or white/wheat mix)
• 2½ teaspoons baking powder
• 2 tablespoons ground flax meal
• ½ teaspoon cinnamon
• Teeny pinch of sea salt
• ¼ cup cacao nibs (optional)

Top with:

• Strawberries
• Sliced mint (optional)
• Maple syrup
• Instructions
  1. Preheat your waffle iron.
  2. In a medium bowl, mix together the almond milk, apple cider vinegar, coconut oil, maple syrup and vanilla.
  3. In a large bowl, mix together the flour, baking powder, flax meal, cinnamon, salt and cacao nibs.
  4. Pour the wet mixture into the dry and mix until just combined.
  5. Scoop batter into your waffle maker and cook for the length of time required by your waffle maker (mine takes 3-4 minutes).
  6. Serve with strawberries and maple syrup. These are best hot.
  7. Let extra waffles cool, then store them in the freezer and pop them into the toaster to reheat.