Vegan Flax Waffles Recipe
Waffles are a popular breakfast food that originated in Belgium, and have been around for centuries. There are many variations, and they can be served with sweet or savory variations. Some people may enjoy waffles for their crispy exterior and fluffy interior, while others may appreciate the versatility of toppings that can be added to them. In addition to their taste and texture, waffles may evoke nostalgic memories for some people, such as childhood memories of weekend brunches with family and friends.
Wellness coach and recipe developer Miriam Hahn brings us this recipe for vegan flax waffles and says, "On the weekends, I like to make something a little fancier for breakfast, and these flax waffles are one of my go-to dishes ... Once I discovered that you could mimic the bonding capability of an egg with flax seeds, I started trying it with everything I make, and it works like a charm." Read on to learn how to make these healthy breakfast waffles.
Gather the ingredients for vegan flax waffles
To make this recipe, you'll need some flax seeds. "You can buy flax seeds either whole or ground. I typically buy them whole, and grind them in a coffee grinder that is designated for grinding flax seeds because they are much fresher that way. You can easily find ground flax seeds, which are also labeled as flax meal. Just be sure to store them in the fridge so they don't go bad. Flax seeds that have gone bad will have a fishy smell," Hahn shares. Then, you'll need some soy milk, water, apple cider vinegar, all-purpose flour, whole wheat flour, baking powder, coconut sugar, cinnamon, salt, vegan butter, and vanilla. "You can use any type of plant-based milk here, so feel free to substitute it. I like to use coconut sugar because it is less processed, but brown sugar will work if you have that on hand," Hahn shares.
Hydrate the flax seeds
First, combine the flax seeds with the water, stir, and set aside for 10 minutes. In that time, the mixture will be thick and gel-like. At this time, grab a medium bowl, and combine the vegan milk with the apple cider vinegar. It will turn into a vegan buttermilk, which is perfect for making waffles.
Make the batter
To make the batter, add the all-purpose flour, whole wheat flour, baking powder, coconut sugar, cinnamon, and salt into a large bowl. Use a whisk to get rid of any lumps from the sugar. Then, stir in the flax mixture, soy milk mixture, melted butter, and vanilla until a thick batter forms.
Cook the waffles, and serve
Spray both sides of a waffle maker with cooking spray, and heat to medium-high. Once hot, pour in ¾ cup of the batter. "You will most likely have to spread the batter to reach the edges of the waffle iron, since it's a thick batter," Hahn explains. Close the lid, and cook for about 4 to 5 minutes. Then, remove the cooked waffle, and place it on a cooling rack while you repeat the process with the remaining batter. Top the waffles with vegan butter, maple syrup, and fresh fruit, if desired. The waffles can be stored in the fridge for several days. To reheat, warm them in the oven or in an air fryer.
- 2 tablespoons ground flax seeds
- 4 tablespoons water
- 2 cups soy milk
- 1 tablespoon apple cider vinegar
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup vegan butter, melted
- 1 teaspoon vanilla
- butter
- maple syrup
- fresh fruit
- In a small bowl, mix the ground flax seeds with the water. Stir, and set aside. After 10 minutes, it will form into a gel.
- In a medium bowl, combine the soy milk with the apple cider vinegar. Stir, and set aside.
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, coconut sugar, cinnamon, and salt.
- Stir in the flax mixture, soy milk mixture, melted butter, and vanilla, until a thick batter forms.
- Heat up the waffle iron to medium-high heat. Spray both sides with cooking spray. Pour in ¾ cup of the batter, close the waffle iron lid, and cook for 4 to 5 minutes. Remove and place the waffle on a cooling rack, repeating the process with the remaining batter.
| Calories per Serving | 433 |
| Total Fat | 16.3 g |
| Saturated Fat | 13.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 63.9 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 16.6 g |
| Sodium | 530.4 mg |
| Protein | 8.8 g |
