Vegan Golden Fluffy "Buttermilk" Waffles
1 c AP flour (NOTE: use any flour you’d like, GF flours make for a crisper waffle)
1 1/2 tbsp cane sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 pinch sea salt
1 c coconut milk ( thick creamy canned version)
2 tsp apple cider vinegar
2 tbsp melted vegan butter (do not overheat)
1/2 tsp vanilla extract
1 FLAX-EGG : 1 tbsp flaxseed meal + 1/4 cup water (mix together then leave to gel for approx. 5 minutes)
METHOD OF PREPARATION:
Whisk the apple cider vinegar into the coconut milk. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Try to get out as many clumps as you can to make your batter very smooth.
Whisk the vegan butter, vanilla, and flax-egg into the coconut milk.
Form a hole in the center of the flour, then begin whisking in the milk gradually.
Whisk until the ingredients are all combined. The batter should be smooth. Let it set for about 5 minutes.
Turn on your waffle iron
When you return to the batter, it should have formed air bubbles at the top, That’s how you know its ready. Give it a few more whisk then you’re ready for the skillet.
Grease your iron then apply the batter leaving one inch separation between all edges. Cook for the time according to your waffle iron. Remove and enjoy!!
I use this recipe as meal prep. I make the entire recipe, bake all the waffles then freeze them to eat throughout the week. I simply pull them out of the freezer and pop them in the toaster. They are amazing!!
Makes approx. 10 toaster waffles and 4 belgium waffles.