Crispy exteriors with light and fluffy interiors, these Easy Vegan Whole Wheat Waffles are the perfect way to start the mornings, just add your favorite toppings!
Lately, we've been stuck in a bit of a breakfast rut around here. Cereal, toast, and oatmeal have been on repeat for more mornings than I care to admit and the kids are bored. It's not easy to lure sleepy heads out of their warm, cozy beds with a bowl of cold cereal and fruit. These Easy Vegan Whole Wheat Waffles work like a charm though.
These waffles are everything you're looking for in a waffle. Crispy on the outside and soft and fluffy on the inside, perfect for all the yummy toppings!
After some research, it turns out the not so secret tip to making super crispy waffles is cornstarch. Since, I don't keep cornstarch on hand, I used arrowroot starch instead and it worked perfectly. The waffles are deliciously crispy on the outside with a soft and fluffy interior. And because I'm all about options, I tested a batch with tapioca flour and it worked just as well so use whichever you have available.
The batter for these waffles is really basic so feel free to customize with added fruit, spices, chocolate chips, or anything else you like. We like to add blueberries to ours!
Into meal prep and batch cooking? These waffles are freeze-able. Make a double or even triple batch and stash in the freezer so you'll have a delicious, totally not boring breakfast even on busy weekday mornings!
To reheat simply pop in the toaster or heat the oven to 350 degrees and bake until warmed through.
If you try this recipe, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 1 ½ cups white whole wheat flour
- ½ cup tapioca flour or arrowroot flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 1 tablespoon coconut sugar
- ¼ cup coconut oil, melted
- ½ teaspoon vanilla
- 1 ½ cup non dairy milk, slightly warmed
- 1 tablespoon apple cider vinegar
Preheat waffle maker. Preheat oven to 200 degrees to keep prepared waffles warm until serving, if desired.
Combine non dairy milk, apple cider vinegar, sugar, vanilla, and oil in a bowl. Set aside.
In a large bowl sift together the wheat flour, tapioca or arrowroot flour, salt, and baking powder. Make a well in the center, pour in milk mixture, and stir just to combine. Don't worry if there are a some lumps.
Lightly coat waffle maker with cooking spray, if needed. Pour the required amount of batter needed according to your particular waffle maker.
Cook waffles for around 5-7 minutes. The length of cook time may vary based on your particular waffle maker. When the waffle maker is no longer steaming that usually means the waffles are cooked through.
Remove waffle and cool on a wire rack or pop in the oven to keep warm.
Continue the process until all batter has been used. The number of waffles you are able to make will depend on your waffle maker.
To freeze, cool on wire rack and transfer to a baking sheet. Place baking sheet in freezer until waffles are completely frozen. Transfer to a freezer safe zip top bag or container. To reheat pop waffles in the toaster or heat in oven at 350 degrees until heated through.
These waffles are super customizable. Try adding blueberries, cinnamon, or chocolate chips!
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