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
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.