When it comes to breakfast in my house, we usually go pretty low-key during the week – overnight oats, a slice of toast or a bagel usually do the job.
Once the weekends roll around, it’s a different story – bring on the fancy breakfast! Does this mean I want spend a lot of time making it? Nope:
Most Saturday mornings Rob and I do a 7 am boot camp with a group of friends, so we are starving by the time we get home. The quicker I can throw something together that still feels like a nice weekend-y breakfast, the better!
Enter my Easy-Peasy Vegan Waffles – no eggs/milk/oil, etc., but a whole lotta flavor!
You may think that waffles from scratch are quite an elaborate undertaking, but trust me: these waffles can be put together in no time! Only 10-12 minutes pass between the moment when I start putting the ingredients in the bowl, and when the first waffle is ready.
Of course, teamwork rules here: Rob is the official waffle iron operator in our house, so while I fix the batter, he’s in charge of preheating the waffle iron and then baking the waffles.
Don’t have a designated waffle iron operator in your house? You can still pull off the Operation: Breakfast Waffles pretty quickly by yourself.
We’ve had this simple waffle iron by Cuisinart for ages, and it seems to do a decent job. To make these waffles, Rob set it on medium-high to heat up, and sprayed the iron plates lightly with olive oil spray (there is no oil of any kind added to the batter).
Don’t have a waffle iron at home? You can use this exact recipe to make pancakes! They’ll take longer to cook since they are cooked one side at a time, but they’ll still be delicious!
By the way, don’t forget about THE GIVEAWAY I’m running right now: 2 winners will each receive a copy of Renee Tougas’ Eat This: Meal Salads & Whole Food Dressings e-book. Thinking of eating more veggies? Renee’s e-book makes it easy! —-> You can enter the giveaway here until March 9th at 11:59 pm.
A simple and easy recipe for healthy vegan waffles, no oil added. Top with maple syrup, fresh berries, or any other toppings of choice.
- 1 Tbsp ground flax seed
- 2 Tbsp water
- 2/3 cups white whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- 1 1/4 cup almond milk (plus 1-2 Tbsp if the batter gets too thick)
- 1/4 c unsweetened applesauce
- 1 Tbsp raw or brown sugar (or more, if you like your waffles sweeter)
- 1 tsp vanilla extract
- Toppings and syrup of choice (assorted fruit and berries, maple syrup, peanut butter, etc.)
- Waffle iron
- Mix ground flax seed and water in a small cup, set aside to thicken.
- In a medium bowl, whisk together the dry ingredients until well mixed.
- In a large bowl, add all of the wet ingredients and whisk to combine.
- Add dry ingredients to the bowl of the wet, along with the flax seed. Mix with a spatula until just combined - a few lumps are okay.
- Preheat your waffle iron and cook the waffles according to the manufacturer's directions. You may need to spray the plates of your iron with cooking spray to prevent sticking. We used about 1/2 cup of batter per waffle to yield 6 waffles.
- Serve with your favorite toppings. Enjoy!
Do you cook an elaborate breakfast at home on the weekends? What are your favorite vegan breakfast recipes?
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