Waffles are a delightful breakfast addition! They can be eaten on their own, doused with syrup, toasted with jam, butter or cream cheese spread on them, with fresh fruit, ice cream or breaded and fried seitan/tofu on them or even as a replacement for the bread in a sandwich. Yes! That’s actually a thing! We’ve never tried it, but it is a thing!
Our wholewheat waffles have the same texture, and taste just like, conventional waffles made with plain/white flour, eggs and dairy. Yet, they don’t contain animal by-products and they are made even healthier by the nutrients still intact in the wholewheat flour which would otherwise not be present if white flour was used.
These waffles contain thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxamine (vitamin B-6), pantothenic acid (vitamin B-5), folate (vitamin B-9), betaine, calcium, choline, copper, iron, magnesium, manganese, omega fatty acids, phosphorus, potassium, protein, selenium and zinc. You can find more information on the functions of these nutrients in our Nutrient Index.
Without further ado, here’s our recipe to these amazing easy-to-make waffles!
Bon Appétit!
This post contains affiliate links. This means that we will earn a commission for whatever is bought using a link in this post (at no cost to you). We will not link any ingredients that we do not consider to be affordable or a good value for money when compared to the same product sold by other brands.
Ingredients
224g Whole Wheat Flour
32-50g Sugar (depends on how sweet you want them for your chosen topping)
1tsp Baking Powder
1tbsp Custard Powder (click for the one we use)
A pinch of Salt
360ml Cold Unsweetened Almond Milk (must be used straight out of the refrigerator)
112ml Vegetable Oil + a little more/non-stick spray (preferably a neutral-tasting oil)
1tsp Vanilla Extract
Method
- Turn on your waffle iron and leave it to preheat.
- In a mixing bowl or large mixing jug, combine the dry ingredients then create a well in the centre of them and pour in the wet ingredients.
- Stir the ingredients to fully combine them.
- If your waffle iron is not non-stick or you are unsure about its non-stick quality, either spray a bit of non-stick cooking spray on it or drizzle a little oil on it, moving it around carefully then spreading and wiping off excess oil with a clean paper towel. Ensure both the top and bottom parts of the waffle iron are coated.
- Pour a few spoons of your waffle batter onto the middle of the bottom mould of your waffle iron and gently spread it using a spatula. You should pour and spread just enough to reach most sides of the bottom mould fairly evenly. If the mould is too full, this might lead to a messy spillage. If your waffle iron comes with an instruction manual for the quantity of batter to use, follow those instructions.
- Close your waffle iron and set a timer for 5mins and 30secs. It is important that you do not touch/lift your waffle iron even a second earlier than it takes for the time to elapse. An alternative method is to wait till the waffle iron stops steaming after closing it, but that’s risky.
- Check the waffles after the time has elapsed to know if you would prefer them to stay a little longer and become a bit darker.
- Take the waffles out of the mould using a spatula (never use your fingers) and let them rest for a minute or two. The waffles might feel a bit hard at this point but will soften as they cool.
- Using kitchen scissors, a large knife or pizza cutter (for clean edges), cut your waffles along their demarcation lines.
- Place the waffles on plates with your toppings/spreads of choice.
Serve.
* To reheat the next day, place the waffles in a toaster for 30secs. Do not place them in a microwave as this might change the texture of the waffles.
If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.
LickYourPlates 