These vegan waffles are nice and crispy on the outside + soft and fluffy on the inside. You’ll never guess that they’re free of eggs and dairy! A perfect breakfast, especially when topped with our Vanilla Bean yoghurt.
1 1/4 cup unsweetened almond milk
1tsplemon juice or apple cider vinegar
1/2cupRaglan Coconut Yoghurt (Vanilla Bean)
1/4cupmelted coconut oil or olive oil
1/2cupgluten-free rolled oats
1 3/4 cup gluten-free flour blend
1 1/2tspbaking powder
2 tbspcoconut sugar or organic cane sugar
Raglan Coconut Yoghurt (Vanilla Bean)
Combine almond milk and lemon juice or vinegar in a medium-size mixing bowl and let set for 5 minutes.
Then add yoghurt, coconut oil and whisk thoroughly to combine. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 10 minutes while your waffle iron preheats.
Once waffle iron is ready, generously coat with non-stick spray or coconut oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to 1 month, although they’re freshest within the first couple of weeks.