Around four years ago when Janik worked in sales at a big box (electronics) retailer he scored a waffle iron – normally $100 — for just $30 (only the box was damaged so it was reduced to sell). Since that purchase, waffles have become a weekend favourite. In fact, they’ve even become a post-race tradition. Whenever Janik comes back from a race, whether it’s 10K, a half-marathon or full marathon, I make him vegan waffles topped with loads of maple syrup. When we moved to B.C a few years ago and had to choose what possessions we wanted to give away/sell and which ones we would send by Air Canada cargo (in other words pare down the contents of our house — clothing, toys, housewares you name it — to what would fit in about 35 boxes) the waffle iron made it to the must bring on our big West Coast move.
Breakfast is a favourite in the Lamontagne household, which you may have gathered from our breakfast-for-dinner inspired posts (see our Tofu Scramble with Roasted Potatoes & Salted Bread Bites and French Toast recipe). Up until our cross-country move we would host a holiday meal each year and invitation to brunch evolved to be our ‘thing’. Roasted potatoes, croissants and scrambled eggs were always on the menu (clearly the waffle iron had not yet entered our lives ☺️). Since we’re heading back East to spend the holidays with family and friends I wanted to develop the perfect vegan waffle recipe in the hopes that this post might just tease them enough to have their waffle iron on hand 😀.
I’ve tried quite a few variations of this recipe in our test kitchen and the consensus is this one is by far the BEST vegan waffle (Janik may have said this is the best waffle, period. LOL) The waffle is crispy on the outside and fluffy on the inside. They have a hint of sweetness, and when topped with real maple syrup (move over Aunt Jemima) these are simply delicious.
Grease waffle iron (I recommend using canola or grapeseed oil)
- 4 Tbsp Earth Balance vegan butter (60g)
- 1 1/2 cups soy milk, unsweetened (345g)
- 3 Tbsp aquafaba (40g)
- 2 Tbsp agave syrup (20g)
- 1 tsp vanilla extract (20g)
- 1 3/4 cups all-purpose flour (280g)
- 1/4 cup whole wheat flour (40g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/Add butter to your Thermomix mixing bowl. Stir 1 min. 30 sec/100C/Speed 1. The butter should now be completely melted.
- 2/Add soy milk to the TM bowl. Mix 1 min. 30 sec/100C/Speed 1. Note: Add the butterfly whisk attachment to the Thermomix mixing blade before starting Step 3.
- 3/Add the aquafaba, agave syrup and vanilla extract to the TM bowl. Whisk 30 sec/Speed 3. Note: Remove the butterfly whisk attachment from the Thermomix mixing blade before starting Step 4.
- 4/Add dry ingredients to the TM bowl (flour, baking soda, baking powder and salt). Stir 15 sec/Speed 3. Your waffle batter is now ready!
- 5/Transfer batter to a greased and preheated waffle iron. Bake until golden. Top with vegan butter, maple syrup and/or fresh fruit as desired.
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.
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