vegan waffles

These sweet potato waffles (vegan) are so crispy and delicious while also being sneakily healthy vegan waffles. Packed with delicious fall flavors, these easy waffles are filling and pretty light on calories and will fill any waffle cravings with flair! 

Get creative with your toppings to make these vegan sweet potato waffles as simple or as decadent as you like for a perfect vegan breakfast treat. You can also prep them ahead of time either by making the batter ahead or by freezing them for a quick morning breakfast/brunch. See post above for details.

Easy, Delicious Sweet Potato Waffles (Vegan)

Large Cooked Sweet Potato

Cup Oats

Cup Flour

Cup Plant Milk* (See note)

Tbsp Applesauce

Tbsp Baking Powder

Cinnamon

Salt

Cooking Spray

Preheat your waffle iron

Combine cooked sweet potato and oats in your...

Combine cooked sweet potato and oats in your blender and blend until somewhat broken down.

Add in the rest of the ingredients (from...

Add in the rest of the ingredients (from flour until salt) and blend until smooth. You may have to open the blender and scrape down the sides to make sure it gets well incorporated.

When your waffle iron is hot, spray with...

When your waffle iron is hot, spray with the oil and pour your batter in. Don't put too much batter too close to the edge or it will overflow as it cooks.

Cook time will depend on your waffle iron...

Cook time will depend on your waffle iron but should take 5-10 minutes but may take longer with certain waffle irons. They are done when they are all crispy on the outside.

Remove and enjoy! Some of my favorite toppings...

Remove and enjoy! Some of my favorite toppings include maple syrup, whip cream, and pomegranate seeds but top with whatever you enjoy!

https://mediavine-res.cloudinary.com/video/upload/hjkhwoxvaucuo3bln9s7.mp4

These vegan sweet potato waffles are easy to whip up and totally delicious while packing a healthy punch with oats and sweet potato. Perfect for a vegan breakfast or vegan brunch, these vegan waffles will be a hit, bringing delicious fall flavors to a decadent classic.

Vegan Sweet Potato Waffles

Cinnamon apple waffles made in 1 bowl and 30 minutes. Wholesome, simple, vegan and perfect for both everyday and special occasions.

Vegan Apple Cinnamon Waffles

apples ((2 tart, 1 sweet // peeled and cubed))

butter

brown sugar ((optional))

cinnamon

flax egg

Tbsp vegan butter ((melted //

almond milk

Tbsp maple syrup or agave ((or honey if not vegan))

unsweetened applesauce or pumpkin puree

brown sugar

tsp salt

Tbsp baking powder

whole-wheat pastry flour

oats

Start by sautéing your apples. Heat a large skillet over medium heat. Once hot add butter, then apples and stir. After a few minutes add in brown sugar and cinnamon. Cover to let steam and soften, stirring frequently. Once softened (about 4-5 minutes) remove lid to let caramelize a bit more. Remove from heat.

Next, prepare your waffles. Start by preparing flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes.

Add maple syrup, applesauce, melted butter or oil, brown sugar and whisk. Add almond milk and stir once more.

Add flour, baking powder, salt and cinnamon to a sifter and sift over wet ingredients. Stir until just combined. Gently fold in oats, then half of the apples. If batter appears too thick, add a little almond milk. Let batter rest for 5 minutes while preheating waffle iron.

Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron, press down to spread the batter, and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.

Once done, remove and place on cooling rack to let steam roll off and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, and the leftover apples. Store in an airtight container in the freezer and warm in the toaster or oven.

These Zesty Hazelnut and Oatmeal waffles are nutty and buttery with a delightful touch of orange. What's more, these waffles are vegan and gluten-free!

Zesty Hazelnut + Oatmeal Waffles

hazelnut flour* (if you prefer, feel free to use almond flour!)

oat flour*

orange juice (juice of 2 oranges)

plant milk

tablespoons maple syrup

baking powder

orange zest

salt

Cooking oil spray

Vegan chocolate sauce

Hazelnuts

Preheat waffle iron and prepare flax eggs by mixing together ground flax seeds with 6 tablespoons of water. Allow to thicken for five minutes. 

Into a medium size bowl add hazelnut flour, oat flour, orange juice, plant milk, maple syrup, baking powder, orange zest, a pinch of salt and flax eggs, whisk to form a batter. 

Spray waffle iron with cooking oil. Pour 1/2 cup of batter into the waffle iron cavity.** Cook waffles until golden brown on each side, around 4 to 5 minutes. Transfer waffle to a cooling rack and repeat with remaining batter.

For the perfect breakfast, what better to have than our fluffy vegan waffles? With only 7 ingredients, they're quick and easy to make while also being refined sugar-free!

7-Ingredient Vegan Waffle Recipe

all-purpose flour

plant-based milk

maple syrup

coconut oil ((melted))

vanilla extract

Preheat your oven to 100°C (212 F).

In a large mixing bowl, sift together the flour, baking powder, and salt.

Add the plant-based milk, maple syrup, coconut oil and vanilla extract to the mixing bowl and whisk until a batter forms. Leave some lumps in the batter as this helps the waffle become extra fluffy!

Add roughly 1/2 a cup of batter (depending on your waffle iron) to your hot waffle iron and cook until golden brown and crispy.

After the waffles are done cooking, store them in the preheated oven to keep fresh and stay warm.

Stack your waffles high and serve with your favourite toppings. Our go-to toppings are some nice cream, strawberries and maple syrup. Enjoy!

These light and fluffy homemade Apple Cinnamon Waffles with bits of tender-crisp toppings are perfect for lazy weekend mornings.

Apple Cinnamon Waffles

½ tablespoons of warm water

flax seeds

vanilla plant-based milk (plain or chocolate will work)

vegetable oil

Honeycrisp apple,

all-purpose flour (whole wheat will work)

granulated sugar

Turn on your waffle iron.

In a small bowl, whisk together the warm water and ground flax seeds until thoroughly combined. Set aside for 10 minutes.

In a medium bowl, whisk together the plant-based milk, vegetable oil, grated apple, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, both sugars, baking powder, salt, and ground cinnamon.

Create a well in the center of the dry ingredients and pour in the milk mixture and flax mixture. Whisk gently, just until combined. Make sure to not overmix.

Scoop the desired amount of batter onto the preheated waffle iron. Follow your waffle iron instructions to cook. Repeat with the remaining batter until all the waffles are cooked.

How to make the Best Ever Vegan Waffles! Nice and crispy on the outside, soft and fluffy on the inside.

Best Ever Vegan Waffles

flaxseeds

water

soy milk

apple cider vinegar

all purpose flour

whole wheat pastry flour

sugar

coconut oil

Preheat waffle iron according to manufacturer's instructions.

Make the Flax Eggs: In a small bowl, combine the ground flax and water. Stir, and set aside to thicken.

Make the Vegan Buttermilk: If your milk is cold, warm it for a minute in the microwave, otherwise it will cause the coconut oil to harden in the batter. In a large measuring cup or bowl, measure 3 1/2 cups of soy milk. Add the apple cider vinegar, stir a little with a spoon and set aside to curdle. 

In a large bowl, whisk together the flours, baking powder, salt and sugar.&nbsp;

Add the flax eggs, vegan buttermilk, melted coconut oil and vanilla to the dry ingredients. Stir until just combined with a large wooden spoon, being careful not to over mix. The batter should be fairly thick, if it's too runny add a few tablespoons more of flour. If it's too thick, add a little more water.

Spray waffle iron with oil (unless your waffle iron is non-stick). Pour the recommended amount of batter onto hot waffle iron, and cook until the waffle is golden brown on both sides.

Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with fresh berries, coconut whip, vegan butter, maple syrup and anything else you desire!

https://content.jwplatform.com/videos/yHZzUfAg.mp4

These are the BEST Vegan Waffles! They are crispy, so fluffy, and very simple with only pantry ingredients! I share some full-proof tips so they&#039;re perfect and great for meal prep!

Vegan Waffles (Fluffy and Crispy)

all-purpose flour ((240 grams))

sea salt

coconut oil butter

fruits whipped cream

Mix the nut milk, vanilla extract and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.

In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the waffles fluffy.

Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It&#039;s okay (and normal) to have some lumps. The batter should be thick and scoopable.

Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.

Using a ½ cup (125mL) measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don&#039;t open it before the steam is finished!

Remove each waffle and place on a baking sheet in your oven or toaster oven on &quot;warm&quot; or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.

Serve with your favourite toppings like blueberry sauce and enjoy!

These vegan banana waffles are golden, crispy and loaded with banana flavor. Serve them with extra sliced banana and drizzled with syrup. Perfect for family breakfasts.

Vegan Banana Waffles

All Purpose Flour ((250 grams))

tsp Baking Powder

tsp Baking Soda

Cornstarch ((32 grams))

Nutmeg

Tbsp Light Brown Sugar

Soy Milk ((180 milliliters)

Mashed Ripe Banana ((337 grams))

Tbsp Coconut Oil (Melted)

tsp Vanilla Extract

Sliced Banana

Maple Syrup

Walnuts

Put the waffle maker on to preheat while you mix the batter.

Sift all purpose flour into a mixing bowl and add baking powder, baking soda, cornstarch, cinnamon, nutmeg, light brown sugar and salt. Mix together.

Add soy milk, mashed banana, melted coconut oil and vanilla extract and mix into a thick batter. Don&#39;t overmix. It&#39;s okay if the batter seems lumpy.

When your waffle maker is hot, grease it with oil or spray it with non-stick spray.

Scoop even amounts of batter into the waffle machine and close the machine. Leave the waffles to cook for roughly 3-5 minutes until golden.

Serve topped with sliced banana and chopped walnuts, with lots of syrup for drizzling.

Add some sugar &amp; spice to your life with these deliciously dark, rich &amp; fluffy waffles. Full of warm &amp; comforting gingerbread flavour &amp; surprisingly healthy!

Gingerbread Waffles

/ spelt flour

baking soda

ginger

coconut sugar

non dairy milk

black strap molasses

liquid oil

Grease and preheat your waffle iron. I used setting 4 on my Cusinart Waffle Maker.

If you don't have a waffle iron then use a non stick fry pan and make them into pancakes.

Put all of the dry ingredients into a bowl and stir well.

Put all of the wet ingredients into a jug or bowl (one with a lip is easier to pour). Stir until well combined.

Pour the mixed wet ingredients into the dry ingredients and mix using a spoon, until just combined. Do not over mix. A few small lumps are fine. You just want it to get to the stage that you can't see any dry bits of flour through it. The batter should be a thick dropping consistency, kind of like thick cake batter. If it feels too thick, add an extra tablespoon or two of milk at this stage but don't make it too thin.&nbsp;

When your waffle iron is ready pour in your mixture until it&#x27;s just full (they all vary in size so you might make more or less waffles) and cook on a medium temperature until steam stops coming out of the side. As soon as it does remove them. Ignore any signals from your machine if it tells you they are done earlier.

When ready open your waffle iron carefully and remove.

If making as pancakes pour the batter into the pan and cook over a medium heat until bubbles start forming on the surface. Once you see bubble flip and cook for a minute or two more.

Serve immediately  (see recipe notes for storage instructions)

These vegan waffles are the BEST! Golden and crispy on the outside, tender and fluffy on the inside. They&#39;re also super easy to make using pantry staples. Serve with loads of syrup and fresh fruit for the best vegan breakfast.

Vegan Waffles

All Purpose Flour ((156 grams))

Tablespoons White Granulated Sugar

Baking Powder

Soy Milk ((300 milliliters)

Tablespoons Coconut Oil (Melted)

Vanilla Extract

Set your waffle iron to preheat while you mix the batter.

Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.

Add soy milk, melted coconut oil and vanilla extract and mix into a batter. Don&#39;t overmix.

When your waffle maker is heated, grease the waffle iron or spray it with non-stick spray (see notes). Pour even amounts of batter into the waffle machine and close the machine.

Cook for 3-5 minutes or until golden.

Serve with vegan butter, powdered sugar and fresh berries with loads of syrup drizzled over the top.

This innovative spin on vegan hash browns uses the power of the waffle iron to get extra crispy hash brown waffles. Grab your favorite ketchup and get ready to dig into these hash brown waffles!

Vegan Hash Browns — Waffle-Style!

frozen shredded potatoes (thawed)

vegan butter oil

¼ teaspoon of ground black pepper

Preheat your waffle iron.

Squeeze excess water out of the shredded potatoes and toss in a large bowl with the melted vegan butter or coconut oil, salt, and pepper. Stirring until well incorporated. The shreds should be evenly coated before proceeding.

Lightly grease the waffle maker. Distribute the potato mixture evenly and packing it in firmly. Close the lid tightly and cook on medium-high for 5-8 minutes (longer if using a thicker Belgian-style waffle iron), until golden brown all over. Serve right away, while still hot and crisp!

A vegan version of a traditional Norwegian waffle recipe. Vaffler are softer and fluffier than American waffles, and they&#039;re lightly spiced with cardamom and topped with a dollop of sour cream and a swirl of sweet strawberry jam. So delicious! I hope you enjoy!

Norwegian Style Vegan Waffle Recipe

tbsp ground flax seeds

almond milk (unsweetened)

tsp apple cider vinegar

tbsp melted coconut oil

flour

cardamom

tsp kosher salt

vegan butter (for greasing the waffle iron)

strawberry jam

sour cream or plain vegan yogurt

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.

MAKE THE FLAX &quot;EGG&quot;

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

MAKE THE &quot;BUTTERMILK&quot;

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.

MIX THE DRY INGREDIENTS

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