Welcoming winter with these divinely fluffy waffles. I was never a huge waffle gal growing up but lately waffles have been calling my name, so this past week I set out to create the most delicious vegan waffles ever. I experimented with a few different flour types (buckwheat, corn, quinoa) and hands down, the spelt flour came out the best. Spelt flour lends itself very well to Belgian waffles, and it's probably because they contain gluten, leaving them crispy on the outside and chewy on the inside. Just how a Belgian waffle should be.
- 1 3/4 cup spelt flour
- 1/2 cup rolled oats
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp ground flax seed
- 1/4 cup maple syrup
- 1 tbsp raw apple cider vinegar
- 1 1/2 tsp baking powder
- 1 1/2 cup coconut milk (or any non-dairy milk you wish!)
- Toppings: pomegranate seeds, blueberries, peanut butter, chocolate hazelnut butter
- Place your dry ingredients into a large mixing bowl. (Flour, oats, salt, baking powder)
- Next, add your wet ingredients. Stir until all the bubbles are gone. Let sit for 5 minutes.
- Warm up your waffle maker!
- Place 3/4 cup of batter into the waffle maker and close. Let cook for 6-10 minutes, depending on the heat and make of your waffle maker. You probably know your waffle maker best, so use your best judgement!
- Toppings: Add anything you want! I added hazelnut butter and peanut butter to this one. Plus some pom seeds, peanuts, and carob chips. I also love adding savory toppings like avocado and kimchi. Enjoy!