Celebrating my 100th recipe posted with this delicious Whole Wheat Waffle recipe!! First recipe posted in 2018 and it just so happens to be #100, I hope this means it is going to be a great year!
These Vegan Whole Wheat Waffles are something I have been making often lately, I’m pretty sure it’s a pregnancy craving though, haha. Each time I made them the recipe changed a little… but I think I have finally found the perfect measurements. I can’t wait for you to try them!
These Vegan Whole Wheat Waffles are;
I hope you love this recipe!
If you try this recipe, don’t forget to let me know what you think! Leave a comment below, on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.
2 Cups Whole Wheat Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Sea Salt
2 Tablespoons Coconut palm sugar
2 Flax Eggs (2 Tbsp Flax seed meal + 6 Tbsp Water, Let sit 5 minutes or until thickened)
1/2 Cup Vegan Butter, melted (or coconut oil)
1 3/4 Cups Non-dairy Milk
Preheat waffle iron.
In a large mixing bowl, combine whole wheat flour, baking powder, salt, and coconut sugar. Then add in flax eggs, melted vegan butter, and non-dairy milk. Mix vigorously to break up any clumps, mix until smooth.
Lightly spray waffle iron with oil. Pour enough batter into waffle iron to make one waffle *amount depends on size of waffle iron* (I use about 2/3 cup batter with THIS iron). Cook for 3-4 minutes or until lightly crisp. *I like to keep my waffles warm in the oven set to 200°F while cooking the remainder* Repeat until all batter is used.
Serve with vegan butter, maple syrup, jam, or fresh fruit.
Makes: (4) 9 inch waffles Prep time: 10 Minutes Cook Time: 12-16 Minutes