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Plant-Based Spelt Waffles
Whole spelt flour meets rich plant yogurt in this hearty morning staple. You'll love how the batter cooks up beautifully golden with a satisfyingly crisp edge and tender center. It's a fantastic base for building towering breakfast plates loaded with fresh berries, toasted nuts, and plenty of maple syrup. Set up a topping bar and let everyone customize their own stack.
Ingredients
- 1 cup (125 g) unbleached organic all-purpose flour
- 1 cup (100 g) whole spelt flour or other whole-grain flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 1¼ cups (295 g) plain unsweetened plant yogurt or plant sour cream
- 1 cup (240 ml) unsweetened plant milk
- 3 tablespoons coconut oil (refined or unrefined), melted
- 2 teaspoons pure vanilla extract
Instructions
- 1Whisk the all-purpose flour, spelt flour, granulated sugar, baking powder, fine sea salt, and baking soda together in a large bowl.
- 2Pour in the plant yogurt, plant milk, melted coconut oil, and pure vanilla extract. Mix gently just until the batter comes together. Don't overmix, or the waffles will become tough.
- 3Preheat your waffle iron and lightly coat the cooking surfaces with vegetable oil spray.
- 4Pour a portion of the batter into the center and cook for 2 to 5 minutes per side until the edges are crisp and golden brown.
- 5Transfer the finished waffles to a plate. Repeat with the remaining batter, spraying the iron between batches if needed.
Notes
- Equipment: Using a shallow waffle maker yields thinner waffles that stack beautifully.
- Serving: Set out toppings in small bowls so everyone can customize their own breakfast plate.
- Toppings: Try sliced bananas, fresh berries, cacao nibs, toasted nuts, plant butter, nut butter, maple syrup, or whipped coconut cream.
- Keep warm: Place cooked waffles on a wire rack in a 200F oven to keep them crisp while you finish the remaining batter.