“And in the morning, I’m making waffles!” Matt quotes that line from Shrek all the time, although the only waffle Matt has ever made is one that is inserted into a toaster. If you haven’t seen Shrek, watch the Donkey (voiced by Eddie Murphy) video clip here.
So the other night my friend Bruce asked if I had a good recipe for vegan Belgian waffles. Technically, no. True Belgian waffles are made with a batter that’s leavened with yeast and egg whites which give them a light crispy texture. The recipe I’m posting makes what many Americans refer to as a Belgian waffle, but it uses baking powder and vinegar instead of yeast and eggs. The end result is a thick, hearty, rib-sticking waffle. That happens to be vegan.
This recipe makes 2, so plan accordingly.
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- 1 heaping Tbsp sugar
- dash of cinnamon
- ¼ cup applesauce (No more than that or waffle will be soggy!)
- ¾ cup non-dairy milk (I used almond milk)
- 2 Tbsp canola oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Mix dry ingredients together in a bowl. Mix wet ingredients in a separate bowl. Fold dry ingredients into wet, stir gently (a few lumps are fine) and let sit while your waffle iron heats up. (This gives the vinegar time to react with the baking powder.) Batter will be fairly thick. Cook according to the instructions for your waffle iron, using one cup of batter per waffle. Top with fruit, nuts, syrup, powdered sugar, etc.