Ingredients and Weight:
- Whole wheat flour: 2 cups (250g)
- Vegan baking powder: 2 tablespoons (30g)
- Vegan baking soda: 1 teaspoon (5g)
- Sugar: 1 tablespoon (15g)
- Salt: 1/2 teaspoon (2g)
- Vegan butter, melted: 1/4 cup (60g)
- Almond milk: 1 cup (240ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
10 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together the melted vegan butter, almond milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
- Preheat a waffle iron according to the manufacturer's instructions.
- Pour about 1/4 cup of batter into the center of the preheated waffle iron for each waffle.
- Cook for 2-3 minutes per side, or until golden brown and crispy.
- Remove the waffles from the waffle iron and serve immediately with your favorite toppings.
Nutritional Information:
- Calories: 250 per waffle
- Fat: 10g
- Protein: 5g
- Carbohydrates: 40g
- Dietary Fiber: 3g
Dish Characteristics:
- Light and fluffy
- Crispy on the outside
- Mildly sweet with a hint of vanilla
- Pairs well with a variety of toppings
User Comments:
- "These waffles are absolutely delicious! I love that they're vegan and still taste so good."
- "The perfect base for my favorite fruit and whipped cream toppings."
- "Impressively easy to make for a beginner cook."
- "Highly recommend them to anyone looking for a healthy and satisfying breakfast option."
- "Great way to incorporate more whole grains into my diet."
Special Precautions and Tips:
- Make sure to whisk the batter until just combined to prevent tough waffles.
- If the batter is too thick, add a little more almond milk to thin it out.
- If the batter is too thin, add a little more flour to thicken it up.
- Serve the waffles with your favorite toppings, such as fruit, whipped cream, syrup, or peanut butter.
- Leftover waffles can be stored in an airtight container in the refrigerator for up to 2 days.
