A squeeze of lemon gives these whole wheat vegan waffles a lovely buttermilk flavor and light texture. A great healthy weekend brunch!
Fall happened for me last night. I stepped off the plane at Midway Airport (in shorts) and immediately thought “they really have the AC blasting here.” Until I realized, oh wait, that’s just Chicago.
As I write this, I’m sitting in the kitchen I grew up in (with a few sweaters on), thinking about some of my warmest fall memories… Saturday mornings with pancakes and waffles are definitely at the top the list. Crisp, cool air, hot waffles… and most likely the Muppet Babies on TV in the background.
Make-Ahead Vegan Waffles
These vegan waffles are great right off the waffle iron, but lately (especially because I’ve made so many test batches), I’ve been freezing the extras for easy-waffling any day of the week. Let them thaw just slightly and then pop them in the toaster. Because sometimes you want a waffle on a Wednesday.
What’s in these vegan waffles?
This vegan waffle recipe uses whole wheat pastry flour, which I love because it’s whole grain but not too dense. I used my non-dairy milk of choice – Almond Breeze – with a squeeze of lemon to create a vegan “buttermilk” flavor. A dash of cinnamon and a splash of vanilla give them warm depth of flavor, while coconut oil adds richness and flax and baking powder make them nice & puffy.
These vegan waffles are soft on the inside, crisp on the outside, and best with maple syrup and tons of fruit!
If you love these vegan waffles…
Try these pumpkin waffles, banana pancakes, or zucchini bread next!
Whole Wheat Vegan Waffles
- 1½ cups Original Almond Breeze Almond Milk, at room temp
- 1½ tablespoons lemon juice
- 2 cups loose-packed whole wheat pastry flour (or white/wheat mix)
- 2½ teaspoons baking powder
- 2 tablespoons ground flax meal
- ½ teaspoon cinnamon
- 2 tablespoons cane sugar
- Teeny pinch of sea salt
- ¼ cup melted coconut oil
- ½ teaspoon vanilla
- Maple syrup & butter (vegan butter)
- Seasonal fruit
- Preheat your waffle iron (I use setting #5 on mine - the second to highest setting)
- In a small bowl, combine Almond Breeze and lemon juice. Set aside.
- In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt).
- To your small bowl (with the almond milk), add the melted coconut oil and vanilla and whisk together. Then pour your wet ingredients into the dry ingredients and mix until just combined (don't over mix).
- Spray your waffle iron with a little cooking spray and scoop in the batter. I let my waffles cook for about a minute after the beep for an ideal crispy-on-the-outside texture.
- Serve waffles immediately (while they're piping hot!), with butter, maple syrup and fruit.
- Let leftover waffles cool and freeze for easy weekday waffles later.
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Yum! I’ve been looking for a waffle recipe like this for ages!! I already love almond Breeze, so having yet another avenue to use it in is always appreciated! (the giveaway isn’t a bad touch either) 😉 Thanks!!
Thanks Melinda 🙂
survey complete. keep up the good work!
im so ready for fall in Texas..I hope you enjoy your time in Chicago.
these look so delicious! now i really need to get a waffle iron…
xo, cheyenne
Hello, I wanted to say that I completely agree with “L”. I usually have no problem taking the recipe and then working in the ingredients from my CSA. The recipes are adaptable, beautiful, and delicious. Speaking of – can I use whole wheat flour instead of whole wheat pastry flour? Baking is my weak point, and I’m not sure if that is an acceptable substitute. I completed your survey, because I wanted to let you know that I appreciate the work you put into this site.
I might try 1/2 whole wheat, 1/2 white. (or 3/4, 1/4) so they don’t become too dense. Thank you so much for appreciating all of our hard work! xo
Completed the survey. Welcome back to Chicago!
Lovely looking waffles! Just wanted to let you know that I tried to do the survey, but couldn’t drag the statements on the 1-5 scale question, so I wasn’t able to finish. Not sure if that’s just user error or a bug in the survey!
thanks for letting me know Erika!
Just filled out the survey. I just discovered your blog fairly recently and really love it. I guess what I like the most (which there wasn’t really space to say in the survey) is how flexible the recipes are – most are very open to substitutions based on personal preference/diet restrictions/what’s on sale or in season, etc. I also love how simple to make many of the recipes are – I love to cook and it’s easy for me to get carried away with complicated recipes, which I don’t really have time to make these days, so it’s been great to find recipes which are just as tasty without all the added stress. And I love how healthy they are too!
Thank you SO much – this is so nice of you to say. I’m so glad you’ve been able to use & adapt the recipes so well (that’s always my goal when I create them!). This is such great feedback to hear…
survey complete! and these waffles look scrumptious
These scream fall to me!!
Oh these are the waffles I would have done if I had a waffle iron 😀 I save your recipe for when I’ll own that wonderful machine 😉
Excited to try this waffle recipe – freezing will be a great option to have ready-to-go breakfast for my two year old. Survey submitted!
Thanks! I love a good grab-and-go breakfast 🙂
I so want waffles now! PS: I filled out the survey.
Survey done! thanks for the recipe!
survey done, think I deserve waffles as a reward?
Survey done! Love your recipes.
Completed the survey! It just got cold here in Colorado (with snow!), so I’ll have to try these this weekend!
omg, snow!? And I’m complaining about the rain 🙂
This looks so good! I love the idea of freezing them for a quick weekday breakfast! Now I wish I had a waffle maker…
These sound so delicious!
Survey complete! love your blog! xo!