Wednesday Waffles

With this magical recipe, anything is possible.  We like to whip up a batch for a lazy weekend breakfast. Top these with pure maple syrup, elderberry syrup, or your favorite jam. Fresh berries and whipped cream are highly recommended.

We stash the remaining batter in an airtight container to store in the fridge for another day.  The batter will keep well for up to one week; however, these tasty waffles never make it to week’s end in this house! 

One following morning, we remove the container from the fridge and set it on the counter to bring to room temperature, since the very cold batter will not cook up so nicely.  Next, we plug in our waffle maker and then, back to snuggling on the couch for a few more moments.  Alternatively, you may cook up the entire batter on the weekend and freeze the waffles in an airtight container or bag until your next waffle meal.  Then, just toss in the toaster and viola – waffle time! Inspired by the sage noracooks.com, thank you! Happy Wednesday!

Wednesday Waffles

Servings

8

servings

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• 3 1/2 cups almond milk*

• 2 tablespoons fresh lemon juice*

• 1/4 cup ground flaxseeds

• 1/2 cup water

• 3 1/2 cups white flour

• 1 cup almond flour**

• 2 tablespoons baking powder

• 1 teaspoon salt

• 1/3 cup sugar

• 1/2 cup melted coconut oil***

• 2 teaspoons pure vanilla extract

• abundant love

Directions

• Combine almond milk and lemon juice and set aside for 15 minutes (this will create your “buttermilk”).
• Mix flaxseeds into the water and set aside also.
• Plug in your waffle maker and it can warm up while you prepare the batter.
• Gently whisk together both flours, the baking powder, salt and sugar.
• Once the “buttermilk” is ready, add this to dry ingredients and combine until smooth.
• Next, gently mix in the flax liquid.
• Finally, add the melted coconut oil to the mix and combine gently with a rubber spatula until just combined.
• Cook waffles as instructed for your waffle maker and enjoy!

Notes

• * Substitutions may be made in this forgiving recipe: your favorite plant milk will work well if you don’t have almond milk on hand, and apple cider vinegar can substitute equally for lemon juice.
• ** Almond flour really makes these magical; however, in a pinch, you can substitute another 1/2 cup of all-purpose.
• *** And, if you don’t have coconut oil – safflower oil, grapeseed oil, or your favorite melted vegan butter work well also.

Tips for perfect waffles that do not stick to your waffle maker:

1. Invest in a quality non-stick waffle maker. We love ours for two reasons: it’s awesome and, the company’s customer service is fantastic too!
2. Never put oil on your non-stick waffle maker. Olive oil is especially sticky, so avoid it.
3. Vegan waffle batter may need to cook a bit longer than your waffle maker instructs to prevent it from sticking to the grills. We cook ours for 4 minutes (as instructed) and, then leave it for almost one minute more. Our waffles are crisp and brown and delicious.
4. If you need a utensil to help remove the waffle, a very small rubber spatula does the trick.
5. For easy cleanup, unplug the waffle maker and then, place a wet paper towel inside the waffle maker while it is still warm to “steam-clean” the grills. Just leave it a few minutes and then, remove and wipe clean with a microfiber cloth.