Weekend Waffles

You might have time to whip these up during the week, but for us they’re more of a weekend treat. Another reason that these are Weekend Waffles is that even though they are 100% plant based, flour isn’t necessarily a whole food. Even whole grain flour is processed. This makes it more calorie dense than whole grains cooked in water (brown rice, barley, oats). For this reason, we recommend limiting these waffles to weekends or special occasions.

To enjoy these without going overboard, you can also have a smaller waffle portion and pair it with breakfast hash or a smoothie. We’ve even used a section of a waffle to garnish an Acai Bowl. Just dip and bite!

We use a variety of flours for a variety of nutrients. Also, each flour offers different properties that come together to create the perfect waffle. Oat flour can be made in seconds by pulsing rolled oats in a food processor or blender. It adds a little flavor and is light enough to allow the waffles rise into the shape of your waffle iron. Garbanzo bean flour is dense and great for binding. It holds these waffles together. Barley flour adds flavor and fluff. If you don’t have this flour trio on-hand, feel free to substitute any or all of the flour for whole wheat flour.

When ranking the healthfulness of your waffle it ultimately comes down to the toppings. Berry syrup can be made by heating and smashing berries. All fresh and thawed berries seem to be a perfect pairing with these waffles – especially when used generously. Chopped bananas and chopped nuts are also a great addition.

For the kiddos, turn these into a finger-food. Break your waffles into sections and let them dip them into berry syrup.

Weekend Waffles

These nutrient-packed, plant-based waffles use a mixture of whole grain flours to create a perfect texture - fluffy inside and crisp outside. Top generously with berry syrup and fresh fruit.

4.50 from 6 votes

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Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Dairy Free Waffles, Plant Based Waffles, Whole grain waffles

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2

Calories: 408kcal

Ingredients

Waffles

• 1 Tbsp ground flaxseed
• 1 Tbsp chia seeds
• 1/3 + 1/2 cup unsweetened almond milk
• 1 small apple (fuji, gala, granny smith)
• 2 dates
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• 1/3 cup oat flour
• 1/3 cup garbanzo flour
• 1/3 cup barley flour

Toppings

• 1 cup frozen berries optional
• fresh berries optional

Instructions

• Combine flaxseed, chia seeds and 1/3 cup almond milk in a small bowl and let sit for 5 minutes. 
• Add 1/2 cup almond milk, apple, dates and vanilla to food processor and blend until no chunks remain, stopping to scrape down sides as needed.
• Combine baking powder and flours in a medium mixing bowl. Add flax/chia mixture and apple mixture and stir until combined. 
• Cook waffles in a lightly oiled waffle maker. They will likely take longer to cook than your typical waffles. 
• Microwave 1 cup frozen berries for 60 seconds. Stir/mash into a berry syrup. 
• Serve waffles topped with berry syrup and fresh fruit.

Notes

To oil the waffle iron, simply rub oil on with a paper towel. We usually like to avoid oil when possible (see our Why No Oil post to learn more), although when using waffle irons we've found it to be necessary to prevent sticking. 

We find that it takes twice as long for these waffles to cook than the typical white flour/egg/milk waffle. The middle will firm up nicely, just be patient!

Nutrition

Calories: 408kcal | Carbohydrates: 73g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 369mg | Potassium: 542mg | Fiber: 14g | Sugar: 22g | Vitamin A: 88IU | Vitamin C: 6mg | Calcium: 331mg | Iron: 4mg

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