When it comes to vegan baking, one of the hardest things to achieve, in my opinion, is what I call "the fluff factor" (you know, it's what makes cakes spongy, pancakes fluffy and cupcakes light and airy). Taking eggs out of the equation is, in part, what's responsible for the challenge!
And while I find all this mad baking science fascinating, I'm pretty sure most of you don't share the feeling so... I'll cut to the chase. Today's recipe: waffles, vegan.GO Veggie! vegan cream cheese makes up for the creaminess and slight tang from the buttermilk that regular waffles often call for. Oats and whole wheat flour add extra fiber. Carrots, apples and walnuts make them extra hearty and boost the nutritional value. Vinegar and baking soda make them more airy (now you know why 😉 ). And to top it all off, instead of butter, a vegan cinnamon maple cream cheese spread to make it cholesterol free, lower in saturated fat and heart friendly.
Other Vegan Waffle Recipes to Try
- Gingerbread waffles
- Blueberry Banana Waffles
- Maple Pecan Waffles
- Try our Savory Falafel Waffles from our cookbook Tahini and Turmeric
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This post was sponsored by GO Veggie! Please help support the brands that support May I Have That Recipe? All opinions are our own.
Vegan Morning Glory Waffles
- Total Time: 23 mins
- Yield: 6-8 1x
- Diet: Vegan
Ingredients
- 1 cup unsweetened vanilla almond milk, lukewarm
- 2 tsp apple cider vinegar
- 3 tbsp maple syrup
- 1 tsp natural vanilla extract
- 1 tbsp coconut oil, melted
- 1 ½ cups whole wheat pastry flour
- ½ cup oats
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon (or to taste)
- ¼ tsp salt
- ½ cup GO Veggie! Plain Cream Cheese Alternative, at room temperature
- 1 medium carrot, shredded
- 1 small Granny Smith apple, peeled, cored and diced small
- ½ cup walnut halves, roughly chopped
- For the cinnamon-maple cream cheese spread:
- ⅔ cup GO Veggie! Plain Cream Cheese Alternative
- 2 ½ tbsp maple syrup
- 2 tsp cinnamon (or to taste)
Instructions
- Combine almond milk, vinegar, maple syrup and vanilla in a small bowl or measuring cup and set aside
- In a separate bowl, combine flour, oats, baking powder, cinnamon and salt. Set aside
- In a large bowl, whisk cream cheese. Slowly pour almond milk mixture, whisking constantly so all the ingredients are well incorporated ( the mix will start off thick and will thin out as you add all the almond milk)
- Start to heat up the waffle iron. Add flour mixture to the almond milk/cream cheese mixture, mixing until just incorporated. Fold in shredded carrots, diced apples and chopped walnuts
- Coat the waffle iron with cooking spray. Spoon between a ¼ and a ½ cup of batter per waffle, and cook for about 8 minutes ( time will vary depending on your waffle maker)
- In the meantime, prepare the cream cheese spread. Combine all the ingredients in a large bowl and whip using a hand mixer. Refrigerate until ready to use
Notes
You can keep the waffles warm and crisp by placing them in a 200F oven
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Aimee / Wallflower Girl
Vegan baking is wizardry, I think. I agree that the hardest thing to achieve is the "fluff factor" - I've experimented countless times trying to recreate the fluffy Victoria Sponge Cake without eggs but have not completely succeeded so far. Anyway, these look really delicious 😀
Vicky & Ruth
Aimee, it looks like you have mastered vegan baking quite well. Those 10 mini vegan dessert are adorable and look mouthwatering.
Liliane farkas
I loved the waffels !
I am trying all vegan recepies
Anything vegan 🙂
Ronnie Fein
I've had many failures with vegan recipes! So glad you are leading the way. These look fabulous.
Vicky & Ruth
Thank you Ronnie!