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Vegan Waffles and Flapjacks
Crispy on the outside and impossibly fluffy inside, these dairy-free waffles will quickly become your weekend go-to. Unsweetened coconut milk and melted vegan butter create a rich, smooth base that rivals any traditional diner stack. A generous splash of vanilla extract adds a warm, comforting aroma to the batter. Whether you're pouring it into a hot iron or flipping flapjacks on a griddle, you'll get perfectly golden results every time.
Equipment
- Blender
Ingredients
- 30 MINUTES OR LESS
- 4 cups unbleached wheat flour
- 3½ tablespoons baking powder
- 1 tablespoon raw organic sugar
- 1 tablespoon sea salt
- 3½ cups unsweetened coconut milk
- 1¼ cups ( 2½ sticks) vegan butter, melted
- 1 tablespoon vanilla extract
Instructions
- 1Preheat your waffle iron according to the manufacturer's instructions.
- 2Whisk the unbleached wheat flour, baking powder, raw organic sugar, and sea salt together in a large mixing bowl.
- 3Blend the unsweetened coconut milk, melted vegan butter, and vanilla extract into the dry ingredients using an electric mixer until completely smooth. You can also whisk the mixture by hand for about 2 minutes. Don't overmix, or the waffles will become tough.
- 4Coat the cooking surface with oil spray if your specific waffle iron requires it.
- 5Ladle 5 to 6 ounces of the prepared batter onto the hot iron.
- 6Cook for 3 minutes, or until the outside turns golden brown. Remove the finished waffle and repeat the process with the remaining batter.
Nutrition
660kcal
Calories
8g
Protein
47g
Fat
2.5g
Fiber
1.5g
Sugar
1mg
Sodium
Notes
- Variation: For a thicker, fluffier Southern-style waffle, substitute vegan buttermilk for the coconut milk.
- DIY Vegan Buttermilk: Stir 1 tablespoon of raw apple cider vinegar into 1 cup of soy milk. Soy milk works best because it curdles beautifully when mixed with an acid.
- Alternative: Lactic acid also works very well as a curdling agent for the soy milk.