WafflesCourse: Breakfast, AnytimeDifficulty: Easy
My kids would eat waffles for every meal if I let them. And sometimes I do. These waffles are fluffy and delicious and happy-making. Also, much like pancakes, waffles can be adorned with chocolate chips or blueberries. I have one blueberry kid and one chocolate chip kid, so I keep little bowls next to my batter, one with mini dairy free chocolate chips (I like this kind) and one with organic blueberries (usually rinsed and thawed from my freezer). I then spoon either chips or berries into the scoop of batter I’m using for that batch of waffles, give it a stir, and pour it onto the hot griddle. I also often double this recipe and freeze waffles for later. (Or lunch.)
2 cups all-purpose flour
1 3/4 cup almond, oat, or soy milk
1/2 cup avocado oil (or other mild vegetable oil)
1 tablespoon white sugar
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 teaspoons baking powder
- Preheat waffle iron.
- Separate eggs. In a large bowl, beat egg yolks, milk, vegetable oil, and vanilla until combined.
- Whip egg whites with a hand beater until they are peaky. (This step is optional but it will make fluffier waffles.)
- Add dry ingredients – flour, sugar, salt, and baking powder. Beat batter until just combined and smooth.
- Fold in egg whites if you separated and whipped them.
- Spray heated waffle iron with avocado or coconut oil (or any vegetable spray) or using a silicone brush, brush butter substitute generously all over waffle iron. Pour mix onto iron, taking care to leave a little space at the edges so the batter doesn’t overflow out when you shut the iron. Cook until golden brown. Serve hot, or cool on racks and then freeze individually between slices of parchment paper.