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IN THE MORNING, I'M MAKING WAFFLES



For as long as I can remember my favorite brunch food was always Belgian waffles! I loved them extra crispy drenched with fruit and maple syrup. I have experimented with a few recipes in the past, but most plant-based recipes use a whole wheat flour and they just turn out a little bit too “wheat-y” for my liking. This recipe uses a combination of spelt and oat flour but you can also do half whole wheat (a great baking whole wheat flour) and half oat. I also love the addition of corn meal for some added crunch. This recipe is the perfect base recipe that you can top with fresh fruit and a coconut yogurt for summer or cinnamon stewed apples and pumpkin for fall.


They also keep great in the freezer so then you have your very own Ego’s! Just pop in the toaster in the morning and there you have it! The recipe yield and time will depend on your specific waffle maker but mine was a classic round waffle maker, so it made about 5 waffles. My waffle iron also has a light that turns green when they are done cooking so timing may vary depending on how hot yours gets.



 

CLASSIC VEGAN WAFFLES

Time: 30-40 minutes (depending on waffle iron)


Ingredients:

*Aquafaba from 1 15oz can of chickpeas (about ¾ of a cup)

1 cup spelt flour or sub white whole wheat

1 cup oat flour

2 tbsp medium ground corn meal

1 ½ cups plant milk (I like oat for flavor, but soy or almond would work here too)

½ cup apple sauce

3 tbsp maple syrup

1 tbsp baking powder

½ tsp salt

1 tsp vanilla extract


*What the heck is Aquafaba?

I know, I thought the same thing when I first found a recipe that called for it. It is the liquid from a can or box of chickpeas. Simply strain your chickpeas and reserve all of the liquid! It has a very neutral flavor and acts similar to egg whites when frothed. It is great to use in plant based cooking for whipped creams, or fluffy baked goods like waffles!


Directions:

Beat the aquafaba in a metal bowl with a hand mixer and whisk attachment till white and fluffy (like egg whites!)


Combine dry ingredients (flour, baking powder, salt) in a separate bowl and mix. Combine wet ingredients (milk, apple sauce, maple, & vanilla) in a separate bowl and mix.


Add wet to dry and mix till there are no clumps, but be careful not to over-mix. Then fold in the aquafaba to that mixture and mix till well combined. It may seem a bit runny at this point but let the batter sit for 10 minutes while you allow your waffle iron to heat up, it should thicken up.


Depending on how non-stick your waffle iron is you may need to spray/ brush it with some oil. Add the batter to the waffle iron, I use about ¾ cup per large round waffle or 1/3 cup per medium/small square waffle. Let cook for roughly 5-7 minutes (7 for larger, 5 for smaller) or until the light on your waffle iron turns green. If you start to open the iron slowly and the waffle starts to separate it’s not done yet!


Enjoy with fresh fruit and maple syrup or freeze for later!

 

 

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A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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