Vegan waffles

[dairy free, egg free, soy free]

Waffles are a thing in my family: we eat them for breakfast, snack, lunch, we love them with my sweet potato caramel sauce, or cranberry and dates relish, maple syrup, the works. These go fast, but they don’t store well, so expect to use them with a day or two of cooking them.


Makes 3 large square waffles.

2 cups whole wheat flour
1 tbsp baking powder
1 tsp sea salt
1 cup nondairy, unsweetened milk
1/2 cup aquafaba
1/4 cup canola or safflower oil
1 tbsp molasses
1 tsp vanilla extract

Mix the dry ingredients in the bowl.  Make a well in the center and add the wet ingredients.  Mix well – there should be no dry spots and the batter should look uniform.

Heat up your waffle iron, letting the batter rest while the waffle iron heats up.  Oil the grills if necessary, add the recommended amount of batter for your waffle iron and cook according to manufacturer’s instructions. If you do manage to cook these ahead of time without them disappearing into the bellies of hungry family members, you can keep them crisp in a 200F oven for <30 minutes of cooking time, else they will dry out.