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Waffle and Flapjack Mix
This versatile plant-based batter works perfectly for both crispy waffles and fluffy flapjacks. Unsweetened coconut milk and melted vegan butter create a rich, smooth base without any dairy. A touch of vanilla extract adds a warm, comforting aroma to your morning meal. Serve these golden brown breakfast staples during a relaxed weekend brunch or a quick weekday morning. The simple mix comes together in minutes for a satisfying start to the day.
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
- 1Heat your waffle iron following the guidelines provided by the manufacturer.
- 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 two minutes.
- 4Coat the cooking surface with oil spray if your specific waffle iron requires it.
- 5Ladle five to six ounces of the prepared batter onto the hot iron.
- 6Bake the batter for three minutes until the outside turns golden brown, then remove the finished waffle and repeat the process with the remaining mix.
- 7Substitute vegan buttermilk for the coconut milk if you prefer a thicker and fluffier texture.
- 8Create a quick buttermilk substitute by stirring one tablespoon of raw apple cider vinegar into one cup of soy milk.
- 9Use lactic acid as an alternative curdling agent for the soy milk if desired.
Nutrition
660kcal
Calories
8g
Protein
47g
Fat
2.5g
Fiber
1.5g
Sugar
1mg
Sodium