Waffles

Name: Waffles
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 cups unsweetened soy or oat milk; 1 teaspoon apple cider vinegar or lemon juice; 2 cups all-purpose flour; 2 tablespoons cornstarch; 2 tablespoons sugar; 1 tablespoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ⅓ cup Just Egg; ¼ cup coconut oil, melted, or other vegetable oil; 1 teaspoon vanilla extract; Cooking oil spray or more cooking oil

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Difficulty

Intermediate

Cooktime

35 min

Never waver over waffles. Fire up that waffle iron and make these perfect, crispy waffles.

About this recipe

Turns out the best plant-based waffles don’t require much fuss at all. You can whip up these easy waffles in just 10 minutes and enjoy their crispy and golden goodness. We’ve found that the secret to the extra crispy waffles is to add a touch of cornstarch – no one wants a soggy waffle! In this recipe, you’ll also blend non-dairy milk and apple cider vinegar to create a buttermilk-like base. Then, Just Egg provides all the fluff and rise you need for a great egg-free waffle. In the mood for a different brunch favorite? You can also use Just Egg as the egg substitute in your pancakes, crêpes, French toast and other breakfast batters.

If you have leftover waffles, lucky you. You can store them in the freezer and reheat them in the toaster or oven for a quick and delicious breakfast. Since you’re taking the time to wrestle your waffle iron out of that deep cabinet, why not double the recipe? Once you have a stockpile of these delicious vegan waffles in your freezer, you can use them to make protein-packed breakfast sandwiches. Just layer a Just Egg Folded patty between two waffles or use these waffles as the “bread” in any of the plant-based breakfast sandwich recipes you’ll find in our cookbook. Now pour on the maple syrup and enjoy these Just Egg waffles.

Serves 4

2 cups unsweetened soy or oat milk
1 teaspoon apple cider vinegar or lemon juice
2 cups all-purpose flour
2 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup Just Egg
¼ cup coconut oil, melted, or other vegetable oil
1 teaspoon vanilla extract
Cooking oil spray or more cooking oil

Special equipment

equipment

Whisk
Waffle iron

01 / 06

Make the “buttermilk”

“buttermilk”

Combine the milk and apple cider vinegar and give it a brief stir. Set it aside.

02 / 06

Whisk together the dry ingredients

ingredients

To a large bowl, add the flour, cornstarch, sugar, baking powder, baking soda and salt. Whisk to combine.

03 / 06

Add the wet ingredients

ingredients

Pour the milk and vinegar mixture, Just Egg and vanilla into the bowl of dry ingredients. Give a brief stir to distribute. Add the melted coconut oil as well and gently stir together the batter until just incorporated. Don’t over mix. Let the batter rest for 5 to 10 minutes.

04 / 06

Preheat the waffle iron

iron

While the batter sits, preheat your waffle iron according to manufacturer’s instructions.

05 / 06

Cook the waffles

waffles

Spray the waffle iron with cooking oil or brush it on with a silicon pastry brush. Add batter (usually ¾ to 1 cup for a full waffle iron) and cook each waffle according to the manufacturer’s instructions, usually 5 to 6 minutes for this batter.

06 / 06

Serve

These waffles are best enjoyed hot and crispy, right from the waffle maker. You can also pop the waffles in a toaster or oven right before eating to crisp them up or store them in a 200°F (95°C) oven on a wire rack on a baking sheet until ready to serve.

Note: Throw any leftover waffles in the freezer – they’ll keep beautifully for quick breakfasts.