The Spruce
Homemade waffles are comfort food for every time of the year. Cheap and easy to make, they are familiar to many Americans. Consider this dairy-free version for special brunches or as quick weekday breakfasts before the morning commute.
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2 cups all-purpose flour
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4 teaspoons baking powder
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2 tablespoons sugar
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1/2 teaspoon cinnamon, optional
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3/4 teaspoon salt
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2 large eggs, beaten
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1 1/2 cups almond milk. or soy milk, warmed
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5 tablespoons soy margarine, melted
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1 tablespoon unweetened plain soy yogurt
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Gather the ingredients.
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Preheat a waffle iron.
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In a medium-sized mixing bowl, sift together the flour, baking powder, sugar, cinnamon, and salt.
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In another bowl, whisk together the eggs with the almond milk, melted soy margarine, and soy yogurt until well combined.
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Whisk the wet ingredients into the dry, mixing until just combined.
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Using about 1/3 cup batter at a time, ladle the batter into the preheated waffle iron, pushing the batter to the edges of the iron.
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Cook until golden brown, about 4 to 5 minutes, or until the iron is no longer steaming.
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Serve warm with your choice of toppings.
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Enjoy.
Tips
- Feel free to double this recipe and freeze the leftovers for rushed mornings.
- Some waffle irons have alarms that go off when the waffle is perfectly cooked; if you’re in the market for a waffle iron, look for this feature.
- If you are on a low-sodium diet it’s fine to use salt substitute or lessen the amount of salt used in the recipe.
Variations
- Cut your waffle into fours and add strips of chicken for an at-home version of chicken and waffles.
- To transform a waffle into a Mexican-food favorite lose the cinnamon and add spices: cumin, chili powder, and garlic powder. Add minced jalapeno, leaving the seeds in if you like heat or omitting them if you want to keep it mild. Add two eggs over-easy on top, dairy-free shredded cheese of your choice and enjoy.
- Add a thin slice of ham and cheese between layers of waffle batter for a quick panini-like sandwich.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
| Nutrition Facts (per serving) | |
|---|---|
| 353 | Calories |
| 15g | Fat |
| 47g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | |
| Calories | 353 |
| % Daily Value* | |
| 15g | 19% |
| Saturated Fat 3g | 16% |
| 74mg | 25% |
| 873mg | 38% |
| 47g | 17% |
| Dietary Fiber 2g | 6% |
| Total Sugars 8g | |
| 8g | |
| Vitamin C 1mg | 3% |
| Calcium 251mg | 19% |
| Iron 3mg | 18% |
| Potassium 99mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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