I scoured the internet for vegan waffle recipes, the recipes I came across seemed doomed for failure more often than not. Some successes, many failures. The traditional waffle recipes out there are just too egg-y tasting for me, and sorry, but eggs are just sort of weird. I broke out my favorite cookbook and set out to veganize her waffle version. I am happy to tell you it took little fiddling and the waffles are light, fluffy, not too filling and full of Omega-3, WIN! You’re going to need a waffle iron of some sort. This is mine and I LOVE it, not that I have tried any other waffle maker, but this one works every time.

Vegan Buttermilk Waffles
makes 4-5 Belgian waffles

In a small bowl mix 3 tbls ground flax + 9tbls of water (1/2C + 1tbls) That there is your 3 eggs, promise! Set this concoction aside.

In a liquid measureing cup, measure out 1 1/2 cups of rice milk (or whatever milk you want) + 1tsp apple cider vinegar - and that would be your buttermilk. Set it aside.

In a medium bowl mix:
2 cups flour (I have tried all-pupose and spelt, both work but you need a bit more than 2 cups if using spelt)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

To your milk, mix in:
1 tsp vanilla
1/4 cup of safflower oil (or any light oil)

Use a fork to slowly mix the wet into the dry (including your flax mixture) lumps are your friend, don’t over do it.

Ladle onto your lightly oiled waffle iron and cook per your devices recommendation. We like ours on the toasty side.

I’ve been digging Agave Syrup for my waffle, but maple is obviously delicious as well.

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