Eggless Waffles
This eggless waffle recipe delivers crisp, golden waffles with a fluffy interior. Perfect for vegans or those with egg allergies.
Equipment
- Waffle Iron
- Mixing bowls
- Whisk
- Spatula
- Measuring Cups
- Silicone Brush
Ingredients
Dry Ingredients
- 1 cup flour all-purpose, whole wheat, or gluten-free blend
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon optional
Wet Ingredients
- 1 cup plant-based milk almond, soy, oat, etc.
- 1 tbsp flaxseed meal mixed with 2.5 tbsp water, or substitute mashed bananas
- 2 tbsp oil or vegan butter
- 1 tbsp maple syrup or agave nectar
Instructions
- In a large mixing bowl, combine flour, baking powder, salt, and cinnamon. Whisk until well combined.
- In a separate bowl, mix plant-based milk with flaxseed meal mixture. Let it sit for 5 minutes to form a gel-like consistency.
- Add oil and maple syrup to the wet ingredients. Stir gently to combine.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
- Check the batter consistency. It should be thick yet pourable. Adjust with extra milk or flour if needed.
- Preheat waffle iron for 5 minutes. Lightly coat with oil using a silicone brush.
- Pour the batter evenly into the waffle iron. Close and cook for 3-5 minutes, or until golden brown.
- Carefully remove waffles and serve immediately with desired toppings.
Notes
To prevent sticking, always preheat your waffle iron and lightly grease it before adding batter. Experiment with different plant-based milks for variations in flavor and texture.