This post may contain affiliate links meaning that at no cost to you I may receive a small commission if you make a purchase using my link. I thank you for your support! Please read my DISCLOSURE for more info.
I love my overnight oats for breakfast. I can eat them every day, year-round. But we have a family tradition. Every Saturday my husband makes vegan crapes, and every Sunday I make either vegan pancakes or vegan waffles.
And it is funny, as I love the waffles better than pancakes now. But my younger son still wants the pancakes once in a while too.
We want to keep the kids happy, don’t we?
And because making the batter for waffles is very similar to making the batter for pancakes, I can easily make either if needed;)
Double bonus 🙂
As always, I will provide the recipe for the most impatient readers first and will highlight the health benefits of these waffles after 😉
Vegan whole wheat and almond meal waffles – with no sugar added!
I like using soy milk as it curdles better than other plant-based milks. But almond milk can work too if you are allergic to soy or don’t like using it.
Depending on the waffle maker you have, you will get 6 to 8 waffles from the ingredients list below.
If you need more, simply double or triple the ingredients.
There is no sugar in this recipe, but the waffles are sweeter if you are using a ripe banana.
I’ve never made non-vegan waffles. Therefore, I am not sure if the following is true for them as well. But I find that the waffles are not ready when the waffle maker’s green light turns on.
I always need to wait for 4 to 6 more minutes until they are done. (at that very moment I always tell myself that I should have gotten a bigger capacity waffle maker, duh!)
Also, if my boys are still sleeping when I make waffles (which doesn’t happen often – welcome to the parenthood!), and I want to keep the waffles warm and crisp, I just turn the oven to 220F and place them on a rack there.
Otherwise, they will get softer if they are in a stack on the plate. Still delicious, but who wants to eat the soft waffles?
You can use whatever toppings you like with them. I like them simply on their own or with some homemade jam. I am sharing a blueberry-raspberry jam recipe on my gardening blog 🙂 You are more than welcome to visit me there as well.
Vegan Whole Wheat and Almond Meal Waffles
Ingredients
Wet Ingredients
- 1.5 cup plant-based milk I use soy or almond milk
- 1.5 tbsp apple cider vinegar
- 1 banana
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond meal
- 1/4 cup tapioca flower can substitute for arrowroot or rice flower
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp flax meal optional
- pinch of Himalayan pink salt can use regular kosher salt too
Instructions
- Blend soy or almond milk with banana in a blender. Add apple cider vinegar to the blend and let it curdle. I find the soy milk curdles better than other plant-based milks, but almond milk will work too.
- Turn on the waffle maker.
- In a bigger bowl, add all the dry ingredients and whisk.
- Add banana-milk mixture to the dry mixture and mix.
- Ladle the batter into a preheated waffle iron.
- Wait till the light turns green the second time (it may take 4 to 7 minutes) and check the waffles.They must be golden and crispy on the outside but still softer on the inside.
- Enjoy!
So, how are these waffles healthier?
First, there is no sugar in them. Woo-hoo!
All sweetness comes from a good ripe banana. Aaaand! there is no banana aftertaste in the final product 😉
Second, we don’t use white flour. The whole wheat flour is generally better for you than the white bleached flour as it is higher in protein and fewer in fat.
It is also higher in fiber than the white flour. (1)
Third, the almond flour has 24 grams of protein in a cup. And it is a good source of healthy fats.
Tapioca flour has low calories, low protein and fat numbers, but is a good source of iron.
So, what do you think?
Do you think you can make it? Leave a comment below and remember to share the recipe with your friends! 😉
Enjoy!
Leave a Reply