This post may contain affiliate links, which means I receive a small portion of sales for compensation, at no cost to you. All opinions about any products and/or companies are entirely my own. Thank you for supporting Gentle Vine!
Saturday mornings are for baked goods. It doesn’t matter much if it’s pancakes, banana bread, muffins, coffeecake, donuts….on Saturday mornings I always want the comfort of baked goods to enjoy with my cup of coffee to celebrate the weekend.
Today, it was waffles (per request of my 5-year-old). Waffles take awhile to make here because I was super awesome when I picked out my waffle maker and got one that makes one.waffle.at.a.time. Definitely going to upgrade to a multi-waffle maker at some point down the line, but we foster birds and it’s almost impossible to find a bird-safe multi-waffle maker (no non-stick coating allowed).
But I digress.
Waffles are actually my favorite breakfast food. A good waffle is crunchy on the outside, fluffy on the inside, and sponges up the syrup. They are my ultimate comfort food.
So this morning, when my oldest requested waffles, I went to a favorite waffle recipe and then decided to modify it a bit. The result was delicious waffles that were fluffy and filling, with just the right amount of sweetness.
With everything going on in the world, we could definitely use a bit more comfort food. I’m all about bringing joy to every situation, and so today, while the world seems heavy (but hopeful!), I wanted to share this simple vegan waffle recipe with you, in hopes that it nourishes your soul and brings warmth to your heart. I can’t make the waffles for the whole world, but I hope that when you make this recipe, you feel loved and happy.
Easy Vegan Waffles
(recipe adapted from Going Zero Waste)
1 cup whole wheat flour
1 1/4 cup all purpose flour
1 tbsp baking powder
1 tsp salt
1 small banana, mashed well
1 1/2 tbsp apple cider vinegar
1 2/3 cup plant milk
1 tbsp avocado oil
1/4 cup vegan chocolate chips (optional)
Preheat your waffle iron.
Mix together apple cider vinegar and plant milk and let sit for 5-10 minutes until curdled. (Note: if you choose to use just all purpose flour, pour the apple cider vinegar into the measuring cup and add just enough milk to make 1 2/3 cup liquid. The whole wheat requires a bit more liquid.)
Mash the banana.
In a large mixing bowl, combine dry ingredients (except chocolate chips). Add in wet ingredients and stir to combine, adding more almond milk if needed to create a thick but pourable batter. Mix in chocolate chips.
Make your waffles. Let cook for 4-6 minutes until crispy and mostly golden brown. Keep all the other waffles warm in an oven set to 200 until all are finished cooking.
Top with syrup (or melted peanut butter, or fruit, or whatever you top your waffles with) and enjoy!
If you make this recipe, let me know in the comments!
And be sure to share it for future reference. 🙂