Over the past two months I’ve been trying out a ton of kid + husband-friendly vegan recipes. Since January, I haven’t purchased any meat or dairy at the grocery store and surprisingly, everyone adjusted quite well! Ryan will still eat lunch 3 days a week at his office, but at home, we are completely vegan. One thing that we love to do is cook a huge breakfast each weekend. I’ve never been a huge Belgian waffle fan, but Ryan and the girls LOVE them. I had finally found the perfect recipe right before Christmas, but the key ingredient was egg whites, so this month I was back to square one. I tried and failed a few times, but last weekend I finally made a perfect batch! They were crispy on the outside, but light and moist on the inside. I actually really enjoyed mine. I smeared a little nut butter on top and added chopped bananas. So for any of you who have been looking for a quick, simple and delicious Belgian waffle recipe, here it is. Below are affiliate links for your convenience.
Vegan Belgian Waffles
makes 5-7 waffles, depending on your waffle iron size
· 2 1/2 tablespoons of lemon juice + enough nut milk of choice to equal a total of 2 1/2 cups
· 3 cups flour (I used a white and wheat mixture)
· 1/2 cup sugar
· 1/2 cup cornstarch
· 4 teaspoons baking powder
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 4 vegan eggs
· 1 cup of melted vegan butter or oil of choice (we did a mixture of Melt and coconut oil)
· 2 teaspoons vanilla extract
- Pour 2 1/2 tablespoons of lemon juice into a measuring cup. Add your nut milk of choice until the total liquid equals 2 1/2 cups. We used unsweetened vanilla cashew milk, but we love vanilla almond milk too! Stir and set aside for 5-10 minutes.
- Mix together your flour, sugar, cornstarch, baking powder, baking soda and salt in a large bowl. Plug in your waffle iron to heat up.
- In a separate bowl, whisk together your eggs, butter/oil, vanilla and “buttermilk” (nut milk + lemon). There are various things you can use for a “vegan egg”, such as flax seed + water or chia seeds + water, but we just used egg replacer this time and it worked wonderfully!
- Slowly add the “buttermilk” mixture to the dry ingredients and stir until just combined. Do not over mix. Spray your iron with cooking spray if you wish (we usually don’t) and pour around 3/4 cup batter in the center. If you have a smaller waffle iron, you may only need 1/2 cup. Cook the waffles according to you iron’s instructions (ours is usually 4-5 minutes).
- Serve immediately or freeze for a few months!
Recipe inspired by Completely Delicious