another vegan waffle recipe

Another vegan waffle recipeI am still checking out recipes and have another waffle recipe to share…regular waffles, not Belgian waffles.

My husband reminded me this morning about  liquids….

I have cooked with whole wheat flour for years and tend to forget that it soaks up liquids faster or slower based on its temperature….and that those who are are new to using this flour might not know this.  I keep my whole wheat flour in the fridge, so mine tends to be chilled, unless I think ahead and remove it from the fridge when I first crawl out of bed and make coffee.

What this means is that sometimes I need to add more almond milk than what a recipe originally calls for to get the right consistency for the batter.  Actually, I mix, my husband cooks, so HE adds the additional milk,  If I use up all of the milk in a recipe, I simply add a little water…

This waffle recipe is not as sweet, but if you always add a little sugar…..or make up for it with your warmed maple syrup when you eat.

Simple and Easy Chocolate Chip Vegan Waffles

makes 9 waffles

2 cups whole wheat flour                           2 pinches salt
2 tablespoons ground flaxseed                   2 Tablespoons unsw. applesauce
4 tsp baking powder                                   2-3 cups almond milk
2 Tablespoons sugar                                   1/2 cup vegan chocolate chips
Preheat waffle iron to your desired setting.  We like ours crispy!

In a large bowl, combine the dry ingredients (flour, flaxseed, baking powder, sugar, salt, and chocolate chips).

In a small bowl, whisk together 2 cups of the almond milk and the oil (applesauce).  Save the additional almond milk to add in case you need it for pouring consistency.

Pour wet ingredients into dry ingredients and stir just until combined.  If needed, add more almond milk at this point.

Pour batter into waffle iron and cook until golden brown.

Enjoy with fruit or warmed maple syrup.

Ah…..the joys of baking with fresh almond milk. The trick here is to (1) keep plenty of raw almonds on hand and (2) plan 1-2 days in advance as to when you need to make more almond milk.

Life is all about planning, isn’t it? Particularly when you want to eat whole food, healthy, and fresh!


Author: mduggan10

I have lived in a Victorian-era house, spent several years living on a boat, and now live at the top of a mountain. Throughout his all, I have been a coffee snob, a whole foods snob, and an instructional designer.

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