I often make these waffles when I have friends over for brunch, and now some even request them specifically when they come to town. I set out a waffle topping bar with pure maple syrup (a must), fresh seasonal berries, vegan yogurt or whipped cream, coconut shreds, strawberry preserves, and whatever else I have on hand so everyone can customize their waffle to their liking.
Yield: 4–6 waffles
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
You’ll need: a waffle iron
2 cups plant-based milk (any variety)
2 tablespoons ground flaxseed meal
¼ cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
¼ teaspoon salt
½ cup vegan chocolate chips (optional)
Pure maple syrup, to taste
Strawberry preserves (store-bought or from the recipe on page 245)
1. Turn on a waffle iron.
2. In a medium bowl, whisk together the plantbased milk, flaxseed meal, canola oil, and vanilla extract. Set aside.
3. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
4. Create a well in the center of the dry ingredients and pour in the milk mixture. Whisk gently, just until combined (some clumps are fine and will dissolve on their own). Add the chocolate chips (if using) and mix them in gently. Do not overmix.
5. 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.
6. Top with maple syrup, strawberry preserves, and any additional toppings you like.
Love Your Leftovers: Have extra batter? You can store it in the fridge for several days and cook up fresh waffles whenever you want them. Or, if you made extra waffles, you can freeze them, then pop them in the toaster oven whenever you want a quick, no-fuss breakfast.
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