Fluffy Vegan Waffles or Pancakes
Recipe from the Upcoming Plant-Based Cookbook “Winner Winner Vegan Dinner” by T. Milla (COMIN’ REAL SOON!)
Ingredients:
1 & 1/4 cup spelt flour
1 – 1 & 1/4 cup oat or almond milk
1 teaspoon grapeseed oil
I tablespoon baking powder or 1 teaspoon baking soda
1 tablespoon organic cane sugar or coconut sugar
1 flax or chia seed “egg” (see below)
1 tablespoon organic cinnamon
1/4 – 1/2 cup organic walnuts (to taste)
1/4 teaspoon sea salt
Vegan butter (to taste)
Flax/Chia seed “egg”:
Add one tablespoon of ground flax or chia seeds to a glass or bowl then add 3 tablespoons of boiling water and stir. Let sit for 5 minutes.
Directions:
Mix dry ingredients (except walnuts) in a medium-sized bowl. Pour in wet ingredients and the teaspoon of grapeseed oil to batter and stir well. Then add in the “egg” and stir well.
Add the walnuts and/or blueberries and stir well. I prefer to add one or the other to the batter and the other as a topping to the cooked waffles/pancakes.
Waffles:
Cook 3 minutes each side in waffle iron. 6 minutes Dougie Fresh you’re on!
Pancakes:
Add grapeseed oil to a skillet on medium (3-4) or without additional oil to a griddle and cook like regular pancakes adding vegan butter as you flip.
*Try with other fruit like blueberries, kiwi, mangoes, bananas, strawberries, etc. Avocado as a topping is a great idea too.
