Step 1

In a small bowl, mix together the ground flax seeds and water. Stir and set aside to thicken. About 10 mins. In the meantime prep the rest of the ingredients.

Step 2

Combine the almond milk and vinegar together, stir, and set aside to curdle.

Step 3

Add all of the dry ingredeints to a large mixing bowl. Mix well with a fork or a whisk and then add the curdled buttermilk, thickened flax egg, and vanilla. Stir to combine, but do not overmix. Lumps are ok.

Step 4

Add the melted coconut oil and maple syurp, mix until incorporated then let the batter rest at room temp for 15 minutes. I use this time to pour myself a cup of coffee and take out the vegan sour cream and strawberry jam to serve on top of the waffles when they're ready 😊Note: for waffles that are a little crispier, sub granulated cane sugar instead of maple syrup and add it into the dry ingredients before adding the wet ingredients.

Step 5

When the waffle iron is warm, spoon the batter into the center. Do not overfill. Then close and cook until golden brown. Tip: Let them brown into an even golden brown color. Try to resist the urge to remove the waffle right when it shows the first sign of browning. You want an even, lightly golden hue all over the surface of each waffle.

Step 6

Serve these waffles while still warm with a dollop of vegan sour cream or (my favorite) plain unsweeteend almond milk yogurt. Then add a spoonful of strawberry or lingonberry jam on top and enjoy! 😊