These vegan spelt flour waffles are crispy on the outside and soft and light on the inside. Basically the perfect waffle! The bonus is they’re made with nutritious ingredients that will have you feeling good (aka – no blood sugar spike and crash a couple hours later!). These waffles are made from a combination of spelt flour, almond flour, and flax. This creates a nice balance of healthy fats and fiber-rich carbohydrates. The almond flour and a light coating of avocado oil on the waffle maker gives a light buttery taste despite these waffles being butter and oil-free.
vegan spelt waffles aS a balanced meal
I recommend pairing these waffle off with a source of protein and a little more healthy fats to make a balanced meal. Topping with almond-milk yogurt and nut butter is my favorite, but some other options include an egg and avocado, or a heavy sprinkle of hemp seeds with warm berries.
NOURISHED BY NUTRITION FACTS:
Protein – there is not enough protein in these waffles to really highlight it here. I recommend pairing your waffle with a more substantial protein source to help balance out your meal. This will help with satiety and keep your blood sugar stable. Some good plant-based options include greek-style almond milk yogurt, nut butters, or hemp seeds. Non-plant-based options include yogurt, eggs or animal protein of choice.
Healthy fats – These waffles have a small portion of healthy fats from the almond flour and flax meal. Flax is an amazing source of omega-3s (something I use every single day!). Almonds (almond flour) are a good source of heart healthy monounsaturated fats that help lower cholesterol, plus they’re rich in minerals such as calcium, magnesium, and iron and vitamin E for healthy skin and nails (aka beauty food!).
Carbs – These waffles are lower in carbohydrates than most traditional waffles. They’re full of complex carbohydrates and fiber from the spelt flour and flax meal. Complex carbohydrates and fiber are an important part of a balanced diet. They provide nutrients, balanced blood sugar, and a healthy digestive system!
Add-ins – This recipe is pretty straightforward with no special add-ins, but the possibilities are endless. Boost the nutrition with some seeds like hemp or chia, add some collagen for extra protein without affecting the flavor or texture, dried or fresh fruit will add some flavor and antioxidants, or optimize your waffle with your favorite powders – I like maca for hormone stability and energy.
IF YOU LOVE THESE vegan splet flour waffles, YOU’LL ALSO ENJOY THESE RECIPES:
Vegan Spelt Flour Waffles
Light and crispy vegan waffles made with a combination of spelt flour, almond flour, and ground flax meal. oil-free and sweetened with just a touch date sugar or coconut sugar.
Makes 3-4 small waffles
- 1 cup spelt flour
- 1/4 cup almond flour
- 2 tablespoons ground flax meal
- 2 teaspoons date sugar or coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup plant milk of choice
In a large bowl, mix the dry ingredients together. Add the milk and vanilla and mix until just combined.
Place about ¼ cup of the batter on a hot, lightly greased waffle iron. Cook until golden and crispy.
To keep waffles warm while making a large batch, place a cooling rack on a baking tray and place the cooked waffle on top. Place the tray in a warm 200F oven.
Keep extra waffles in an airtight container in the freezer for a month. To reheat, place the waffle in the toaster or reheat using the warming method above.
This recipe is pretty simple and straightforward. While this waffle batter is technically oil-free, spaying your waffle maker with high-quality oil is key to crisping up the outside of the waffle and providing a little more flavor.
I recommend doubling the recipe. Make the waffles as part of your meal prep for the week. you can keep them in the fridge or freezer and then pop them in the toaster for an easy breakfast.
This post was created in partnership with Bob’s Red Mill for Instagram but it was just too good not to share here. All thoughts and opinions, as always, are my own. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!