I say these waffles are easy because you probably have all the ingredients in your pantry right now. And even if you don’t, or if you don’t like an ingredient in my recipe, that’s ok because this recipe is customizable. That’s right – you could switch out ingredients to make these gluten free, oil free, sugar free… whatever “free” you want.
The trick is, I’ve discovered a waffle secret. The vegan waffle secret is equal parts flour to liquid. It sounds weird but it works. My recipe below is just based on textures and flavors I like. I included some whole wheat flour, not because I’m trying to make this recipe look particularly “healthy” but because I like the flavor. You can use whatever flour you like, just be sure you’re familiar with how it cooks. For example, I didn’t use all whole wheat flour because I knew it would be too dense for my liking. The same could be true if you used all oat flour, but what about a mix? Oat and rice flour could be nice, or coconut flour, almond flour… You get the idea. —Michelle Lee
For the waffles:
whole wheat pastry flour
1 1/3 cups
all purpose flour
coconut oil spray for waffle iron
In This Recipe
Preheat your waffle iron. (I put mine on the hottest setting)
In a mixing bowl, combine all dry ingredients and whisk to incorporate fully.
Combine all wet ingredients in a liquid measuring cup and pour into the dry ingredients.
Whisk to combine.
Spray waffle iron with coconut oil spray, and dispense the appropriate amount of batter (check manufacturer's instructions) into the iron. (I used ⅔ cup of batter for each waffle).
Cook each waffle until the steam from the iron starts to dissipate. Cooking time may vary, mine took about 8 minutes.