Just like eggless pancakes, eggless waffles recipe has also been long pending here. And just like how my husband kept me pushing to prepare eggless pancakes for the blog he has also been nagging me about preparing eggless waffles for the blog for such a long time now and we did it finally. The reason I was postponing the waffles recipe was, I did not want to buy a waffle iron. My kitchen is already flooded with too many small appliances and I’m running out of counter space. So I didn’t want to spend another $30 and add one more gadget which is actually not even remotely necessary. Each and every time I go to Walmart, my husband will remind me to get a waffle iron, which I will conveniently forget. I couldn’t postpone it any longer because he made it very clear that we have to post a vegan waffle recipe before Mother’s Day. So I got myself a waffle iron as wedding anniversary/Mother’s Day gift. They both come back to back this year.
I didn’t have to go looking for a vegan waffle recipe because I had borrowed Vegan Brunch by Isa Chandra Moskowitz weeks back from the library. As the name implies, the book has an amazing collection of vegan recipes of classic American brunch dishes. Pancakes, waffles, omelets, frittatas, muffins! You name it, she has got it! I did not look for a recipe anywhere else because I knew that this one too will turn out perfect just like her vegan banana bread. I followed her recipe exactly but for substituting few ingredients to make use of what I had in my pantry. Next to try from the book is the chocolate waffles recipe. I think I will get it done before Father’s Day this year!
|Vegan Waffles Recipe|
- 2 Cups Milk (I used Almond Milk)
- 1 Teaspoon Apple Cider Vinegar
- 3 Tablespoons Oil (See My Notes)
- 2 Tablespoons Maple Syrup
- 2 Cups All Purpose Flour or Whole Wheat Pastry Flour (See My Notes)
- 1/2 Teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 Tablespoon Cornstarch
- In a large bowl add the wet ingredients one by one and mix it thoroughly with a whisk.
- Add the dry ingredients and mix it until the batter is smooth. It should have the consistency of pancake batter; neither too thick nor too thin.
- Spray the waffle iron with cooking spray and make waffles according to the instructions that comes with your waffle iron.
- We all loved these vegan waffles very much. I have never tasted waffles before, so I don’t have anything to compare it with but I’m sure that others too will like it. The original recipe used 1/4 cup cornmeal so that the waffles would be crispy on the outside and chewy on the inside. I used all purpose flour for that portion too because I didn’t have cornmeal at home, so my waffles were not very crispy. We toasted the waffles in a bread toaster and it came out crispy around the edges.
- I have switched to coconut oil for all my vegan baking needs. So I did the same with this one too. I melted the coconut oil and proceeded with the recipe. By the time I could prepare the batter the coconut oil started to solidify again once added to the almond milk and stuff and I could see small pieces of coconut oil, which wouldn’t dissolve no matter what. But this did not affect the end product. Anyhow I switched to sunflower oil when I prepared it the next time.
- The very first time I prepared these vegan waffles I used all purpose flour. The batter was thick like that of pancake batter and the waffles turned out beautiful. The next time I substituted whole wheat pastry flour for the all purpose flour and kept the rest of the ingredients unchanged. I could immediately guess that something was wrong because the batter was too thin, when compared to the first batch made with all purpose flour. So I tried making just 1 waffle and it did not turn out good. The shape was not right and I couldn’t peel the waffle off the waffle iron. I had to add another 1/2 cup of whole wheat pastry flour to get the right consistency. Once that was fixed the waffles turned out pretty as usual. I did not add extra baking powder or any other ingredients. Just increased the quantity of flour. So keep this in mind while using whole wheat flour to prepare these waffles.
- As mentioned earlier, I’m definitely going to try using 1/4 cup of cornmeal as mentioned in the original recipe to get crispy waffles. In that case reduce the quantity of all purpose flour to 1 and 3/4 cups.
- Also 3 tablespoons of barley malt syrup was used in the original recipe, which I have substituted with only 2 tablespoons maple syrup because it is sweeter than barley malt syrup.