Vegan waffles are a treat not only for children but for anyone who craves sweet debauchery. For many people, waffles are a must-have holiday treat, most often bought from a stall by the sea. With powdered sugar, whipped cream and seasonal fruit or jam, they will be perfect not only for dessert but also work well as a lavish weekend breakfast.
Perfect waffles with no milk or eggs
Is it possible to prepare vegan waffles without adding milk and eggs? It is super easy! The secret is to use a good binder for the batter – plant-based egg substitute myEgg. Thanks to it, waffles do not crumble, and at the same time, they are fluffy. If you want your waffles to be crispy, leave them to cool on the griddle after baking. Waffles can also be frozen, so if you have prepared more portions, go ahead and put them in a Ziploc bag and freeze them. That way, if you get the urge for something sweet, you can quickly reheat the waffles in the waffle iron without defrosting them first. Below is a simple and proven recipe for crispy vegan waffles.
Ingredients (for 5-6 portions):
- 210g type 450 wheat flour
- 150g plant-based egg substitute myEgg
- 50g sugar
- 8g baking powder
- 170g plant-based drink e.g. soy milk
- 85g canola oil
- 10g vanilla extract
- pinch of salt
In a bowl, mix dry ingredients, i.e. wheat flour, sugar, baking powder and salt.
- In a smaller bowl, mix myEgg, vegetable drink, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and mix to a smooth batter using a mixer or kitchen whisk.
- Lightly grease the waffle iron plates with oil and preheat. Using a ladle, spoon portions of the batter onto the heated plates. Bake the waffles for about 4 minutes (depending on the power of the machine), until they turn golden brown.
- Put finished waffles away to cool slightly and become crispy.
Vegan waffles taste the best with fresh fruit, jam, whipped cream or other of your favourite ingredients.