Ingredients
- 6 tablespoons water
- 2 tablespoons flax seed meal
- 1 cup rolled oats
- 1 ¾ cups soy milk
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoons canola oil
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon agave nectar
- ½ teaspoon salt
Why You'll Love This Recipe
These waffles are light, fluffy, and made entirely from plant-based ingredients. They offer a delicious alternative to traditional waffles without sacrificing flavor or texture. Perfect for anyone looking to enjoy a healthy, cruelty-free breakfast.
Tips From The Kitchen
- Preheat your waffle iron fully to ensure even cooking and crispy edges.
- Use a non-stick spray or a little oil to prevent sticking without adding too much fat.
- Avoid opening the waffle iron too early to keep the waffles from breaking apart.
- Use a non-stick spray or a little oil to prevent sticking without adding too much fat.
- Avoid opening the waffle iron too early to keep the waffles from breaking apart.
Directions
Preheat your waffle iron while you get the batter ready. In a small bowl, mix the water and flax seed meal together and let it sit for a few minutes to thicken. Meanwhile, pulse the oats in a blender until they reach a fine, flour-like texture. Add the flax mixture, soy milk, both flours, canola oil, baking powder, vanilla extract, agave nectar, and a pinch of salt to the blender. Blend everything just until the batter comes together—don’t overmix. Once your waffle iron is hot, pour about half a cup of batter onto it and cook according to your machine’s instructions, usually around five minutes, until the waffles are nicely golden and crisp. Serve warm and enjoy!
Serving Guide
Serve warm with fresh fruit, maple syrup, or a dollop of dairy-free yogurt. They also pair well with nut butters or a sprinkle of powdered sugar for a sweet touch. Great alongside a smoothie or plant-based bacon for a complete meal.
Storage Tips
Let the waffles cool completely before storing. Keep them in an airtight container or freezer bag in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or oven to restore crispiness.
Frequently Asked Questions
Can I use a different type of milk instead of soy milk?
Yes, you can substitute soy milk with almond, oat, or any other plant-based milk you prefer.
How do I make the flax seed meal mixture?
Mix the flax seed meal with water and let it sit for a few minutes until it thickens to create a flax egg substitute.
Can I use regular flour instead of whole wheat flour?
Yes, you can replace whole wheat flour with all-purpose flour, but the texture and nutrition will be slightly different.
How do I know when the waffles are done?
Cook the waffles until they are golden brown and crisp, usually about five minutes, depending on your waffle iron.
Can I prepare the batter in advance?
It's best to make the batter fresh, but you can refrigerate it for up to 24 hours and stir gently before cooking.
What can I use if I don’t have canola oil?
You can substitute canola oil with other neutral oils like vegetable oil, sunflower oil, or melted coconut oil.
Are these waffles gluten-free?
No, this recipe uses all-purpose and whole wheat flour, which contain gluten.
Can I add mix-ins like berries or chocolate chips?
Yes, gently fold in fruits or chocolate chips after blending the batter for added flavor.
