Most mornings I have a bowl of oatmeal for breakfast. It’s my go-to comfort food. In fact, I often enjoy a second serving just before bed. But once in a blue moon I’m in the mood for something a little different to start the day. That’s where these light and crispy vegan waffles come in.
Not only are they incredibly quick and easy to assemble, but they’re also ambrosial, especially when served with fresh fruit and honey or maple syrup. And, as the name implies, light and crispy vegan waffles contain no animal products. Rice milk and avocado oil stand in for the typical dairy components. The result? A delicate doughy treat that’s somewhat healthy and super delicious.
Recipe adapted from Art of Dessert.
Light and Crispy Vegan Waffles
Makes 9 waffles (using a Belgian waffle iron)
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups rice milk
- 3½ tablespoons avocado oil (see notes)
- 3½ tablespoons freshly squeezed lemon juice
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, combine the flour, sugar, baking powder and salt; mix well.
- In a separate bowl, combine the rice milk, avocado oil, lemon juice and vanilla extract; mix well.
- Add the wet mixture to the dry mixture and mix just until the batter is combined. Let the batter sit for 5 minutes.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the avocado oil in the batter will allow the waffles to easily release. Serve immediately, or set aside to cool and freeze for later.
Notes
If you prefer or it's more convenient, you can substitute vegetable oil.
These waffles are delicious, light and crispy.
Yes – just the way I like them! 🙂
These are my go-to waffles!!! They come out amazing and delicious. I do add cinnamon to them, but that’s because I have an addiction, lol. Great recipe!
That makes me so happy to hear, Suzzi! I love the idea of adding cinnamon to the batter … I’ll have to give it a try.