Waffles

If you're like me, you grew up on boxes of Hungry jack or Aunt Jemima waffle and pancake mix.  If you've never made waffles from scratch, the process is a bit different from preparing batter with those products.  So, read through the directions below before you begin!  Don't be afraid though, after you get the hang of this you can have waffles ready from start to finish in 15 minutes!

I’m like 99% sure that everyone that looks at the ingredients for these waffles are going to underestimate how good they are. Every time I make them for somebody their reaction is always something along the lines of “oh wow...,” like I caught them off guard! I guess that’s my culinary equivalent of a spin move.

Coconut milk! I can’t stress enough how powerful of an ingredient this can be when used properly in the kitchen. A blend of all-purpose AND whole wheat flour. Whole wheat flour isn’t just healthy it adds flavor! I’ve made these many ways and the blend of flour is hands down the best tasting. Lastly, brown sugar, it caramelizes a bit in the hot griddle and gives these an amazing crispy crunch on top of that fluffy middle.

If you don’t have a waffle iron, buy one! This recipe alone is absolutely worth the $30 for a iron, trust me.

Freeze these! You can pop these in the toaster from frozen and they taste like they’re fresh out of the waffle griddle, so clutch!

Did I mention these are also oil-free?

Recipe type: Breakfast, Snack

Servings: 3-4
Preparation Time: 15 minutes
Tags: Vegan, oil-free

Ingredients

Dry Mixture

  • 1 and 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon

Wet Mixture

  • 1/2 cup water
  • 1 can full fat coconut milk
  • 1/2 cup brown sugar
  • 1/4 tsp pure vanilla extract or vanilla powder

To my health buffs out there, I make these with 1 cup all purpose flour and 1 cup whole wheat flour all the time and get great results!

Directions

  1. Before you do anything, plug in your waffle griddle to allow it to preheat
  2. Combine the dry ingredients, and whisk until evenly combined.
  3. Before adding the liquid ingredients read the "Notes" section below.
  4. Add coconut milk and fold batter a few times.  If batter is too dry, slowly add water until it gets to the desired texture.  See "Notes" section below.
  5. Spoon your batter onto the hot griddle.  I like to use a measuring cup, and then use my finger to push the batter onto the griddle.  If your batter is easily poured onto the griddle, it is too thin.  See "Notes" section below.
  6. Close griddle and DO NOT OPEN for a few minutes to allow waffles to cook and rise.  -  You will get the hang of this.  Waffle griddles vary in temperature.  If you open the griddle too early, you will rip the waffles apart.  If there is still a lot of steam pouring out of the sides of the griddle, don't you touch that lid!
  7. Serve with a light drizzle of maple syrup and fresh fruit of choice, strawberries and banana shown above.

Notes:

  • You want to have thick batter here.  The batter should move when you tilt the bowl, but not be pourable.  Thicker than that is better than thinner though, if you get what I'm saying.  If your batter is thick enough and you allow it to cook completely before opening the waffle griddle, you should not need to use cooking spray for it to release from a nonstick griddle (assuming you have one that is in decent shape).  You will know if your batter was too thin if your waffles are too crispy, and they keep breaking open every time you open the griddle even though they are cooked.  You will also know that the batter was too thin if the inside of your waffles are dense and did not cook completely.
  • Do not combine wet/dry ingredients until you are ready to pour batter into a hot griddle.  The minute that liquid combines with the baking powder it begins to react.
  • Do not over mix the batter, this will develop the gluten too much and make your waffles chewy.  It is okay if your batter is lumpy, it will work itself out in the griddle.
  • Leave a little room on the edge of the griddle for the batter to spread out when you close the lid.  It is okay if the waffles aren't perfect shapes, actually I think this gives them character :-) and it will keep your griddle clean.  If you add too much batter, it will flow over the sides when you close the lid.
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barrrington goldson