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 Keep Making This
These waffles are light, fluffy, and completely plant-based. They offer a delicious way to enjoy a classic breakfast without using eggs or dairy. Perfect for anyone looking for a cruelty-free and allergy-friendly option.
Cooking Pointers
- Preheat the waffle iron well to ensure crispy edges.
- Use a non-dairy milk like almond or oat milk for best flavor.
- Let the batter rest for a few minutes before cooking to improve texture.
- Use a non-dairy milk like almond or oat milk for best flavor.
- Let the batter rest for a few minutes before cooking to improve texture.
Directions
Preheat your waffle iron so it’s ready to go when the batter is mixed. In a small bowl, combine the water and flax seed meal, giving it a good stir to let it thicken up a bit. Next, toss the oats into a blender and pulse until they turn into a fine, flour-like texture. In a larger bowl, mix the oat flour with the flax mixture, soy milk, both flours, canola oil, baking powder, vanilla, agave nectar, and a pinch of salt. Stir everything just until it comes together—don’t overmix. Once your waffle iron is hot, spoon about half a cup of batter onto it and close the lid. Cook the waffles for around 5 minutes, or until they’re golden and crisp on the outside. Enjoy them warm with your favorite toppings!
Perfect Side Pairings
Top with fresh fruit, maple syrup, or your favorite nut butter for a tasty breakfast. You can also add vegan whipped cream or a sprinkle of powdered sugar for extra indulgence.
Leftover Storage Guide
Store leftover waffles in an airtight container in the refrigerator for up to two days. For longer storage, freeze them with parchment paper between each waffle and reheat in a toaster or oven.
