These vegan waffles are light and fluffy – you’ll never guess that they’re free of eggs and dairy! A perfect weekend breakfast, especially when topped with blueberry sauce For those with food allergies or dietary needs, breakfast can be the most difficult meal of the day. If you used to eat eggs for breakfast, but can’t do that anymore, breakfast is the meal where you can get into a rut.
Turned out great, the spelt flour tastes like whole grain, so I will try all purpose flour next but my husband, who doesn’t have a dairy allergy, even loved them! Super easy!
I made vegan buttermilk (non-dairy milk with the lemon juice called for) instead of water and was great! Also didn't do the blueberry sauce but added cinnamon to the batter for cinnamon waffles!
These were delicious! This is the first time I’ve made waffles and they were crispy. I added more water instead of lemon juice and zest since I didn’t have any and they still cane out perfect!
These came out absolutely DELICIOUS on the first try. They’re super super easy to make and came out extremely fluffy! Definitely worth a shot.
Ingredients
For the waffles:
- 1 1/2 cups white spelt flour all-purpose flour works, too
- 1 1/2 Tablespoons baking powder
- 1/8 teaspoon salt
- 3 Tablespoons sugar
- 2 1/2 Tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 Tablespoons organic canola oil
- 1 cup water
For the blueberry sauce:
- 1 1/2 cups blueberries fresh or frozen
- 1 1/2 Tablespoons sugar or other sweetener of your choice
Instructions
- Preheat your waffle iron.
- Whisk together the spelt flour, baking powder, salt, sugar, and lemon zest.
- Add the organic canola oil, water, vanilla extract, and lemon juice.
- Visit Light and Fluffy Vegan Waffles with Blueberry Sauce By https://theprettybee.com/ For Full Instructions
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