This waffle recipe is perfect for lazy weekend mornings. The recipe comes together pretty quickly and from a nutrition standpoint, these waffles are packed with goodness. Best part? The waffles are vegan AND gluten free! And they taste super YUM!! This is one of my favorite recipes – it’s a kid favorite on weekends AND in their lunchboxes during the week, they refrigerate and freeze well, and are great in a pinch when you want breakfast for dinner. The waffles are slightly crisp on the outside and perfectly fluffy on the inside. I could go on about how fantastic they are. I adapted this recipe from Isa Moskowitz’s cookbook Isa Does It.
2 cups of unsweetened, plain almond milk (or your favorite non-dairy alternative – go vanilla if you must)
1 tablespoon of apple cider vinegar
1 3/4 cups of gluten free 1-for-1 all purpose flour
1 tablespoon baking powder
1/2 teaspoon of cinnamon (or more! you can also sub in pumpkin pie spice or combine the cinnamon with an 1/8 teaspoon of nutmeg)
1/2 teaspoon sea salt
2 tablespoons of ground flaxseed
1/2 cup of water
3 tablespoons of olive oil
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
3/4 gluten free rolled oats
In a medium bowl, or 2+ cup Pyrex measuring cup, combine the milk and apple cider vinegar. Set aside to let curdle.
In a large bowl or a 4-cup Pyrex measuring cup (which I prefer because then you can just pour the waffle mix right into the waffles maker. And less dishes, yes!) combine the flour, baking powder, cinnamon and salt.
Add the ground flax seed to the milk and mix vigorously until frothy, about one minute. Add the mixture to the flour along with the water, olive oil, maple syrup, and vanilla. Mix with a wooden spoon until mostly combined. Fold in the oats.
Let the batter rest for at least 5 minutes. In the meantime, preheat the waffle iron. Cook the waffles according to your waffle-iron directions. You may need to coat the waffle-iron with a little oil or an organic spray canola oil or avocado oil.
Enjoy with fresh berries! When you freeze them, place in a plastic freezer bag and squeeze the air out. Thaw overnight in the refrigerator.
PS, if you are looking for more inspiration from Isa’s punky vegan blog, click here.