Vegan Vanilla Waffles

Waffles are a fan favorite at our house and making a large batch is also a cost effective meal prepping strategy for us as well. I always have more than we will eat but then we have a quick toaster waffle breakfast for later int he week. The waffles turn out crispy and leftovers freeze perfectly. I use a basic waffle maker for this but if you want to use a Belgium waffle maker, I would add an egg to the batter or an egg substitute if you want to keep it vegan. Taller waffles end to need more protein in the batter. I prefer soy milk but any milk will do. Of note, the waffles pictured were served with our homemake maple syrup from the trees in our yard. If you want more info about tapping your trees and making maple syrup, you can see the blog post about that as well:)

Ingredients:

2 cups flour

2 cups non dairy milk

1 tsp rice vinegar

1 tsp vanilla extract

3 tbsp sugar

1 tbsp baking powder

4 tbsp melted vegan butter or coconut oil

pinch of salt

Recipe:

1. Mix vinegar with milk and set aside

2. Combine the flour, sugar, salt and baking powder.

3. Add the vanilla extract and melted butter or oil to the “buttermilk”

4. Add the wet mix to the dry and stir to combine but don’t over mix

5. Set aside for 1-2 minutes to allow bubbles to form. This is the time I will preheat my waffle iron.

Serve with butter, syrup, jam, nut butter or just eat plain. I will freeze left over waffles to reheat later in the week in the toaster. These come together quick enough for a weekday breakfast and if you double the recipe, you can have your own cost effective toaster waffles.