For me, breakfast is the most difficult meal of the day, I used to love to eat eggs for breakfast specially in pancakes and waffles, and since going vegan since mid last year I can’t do that anymore, breakfast is the meal where I tend to get into a rut. I drink smoothies, eat cereal with non dairy milk, or just have coffee!
Thankfully, dairy free and egg free pancakes and waffles are easy to make with lots of baking agents and chemical reactions to make them light and fluffy.
You can top the waffles with any toppings, from blueberry syrup to ice cream and fruit. We love using a little fruit, specially bananas, strawberries, raspberries, actually all berries! We usually don’t use ice cream, but my daughter asked, and since I had some dairy free coconut ice cream, I thought I would let them have a scoop since we had big swim session later that day.
These yummy fluffy you can’t even tell they are vegan waffles have definitely made my top recipe list!
So now on the weekend, we alternate between regular pancakes/waffles and vegan versions on the Sundays. I tend to play with the recipes each week, and post the good ones on my blog. So here we go…
200ml Non Dairy Milk
1/2 Tsp Vinegar
3 Tbsp Sugar
200g Self Raising Flour
1/2 Tsp Baking Soda
Pinch of Salt
1 Tbsp Oil
Add non dairy milk ( I used Almond milk), vanilla and vinegar into mixing bowl, and whisk up by hand.
Add sugar, flour, baking soda, salt and oil to the milk mixture and whisk.
Make sure the batter is nice and smooth whisking out any lumps.
Preheat the waffle iron, and add 1/2 cup of waffle batter, close to cook. I have a waffle iron that you turn to the other side after 5 seconds, but just follow your waffle iron guide.
Once browned and cooked both sides remove from the waffle iron.
Serve immediately and enjoy!
We topped these vegan waffles with bananas and dairy free ice cream!