These whole grain spelt waffles are delicious and easy to make! A perfect vegan breakfast recipe, especially when topped with maple syrup and berries.
A cool fall morning is the perfect time to make a special breakfast. It only takes a few minutes to whip up this waffle batter.
While the batter rises, you can prepare some strawberries or blueberries for on top, and warm the maple syrup.
After just a short amount of prep work, you’ll be sitting down to enjoy a warm, delicious, whole grain vegan waffle.
Not possible, you say? You’ve tried vegan waffles, and they were dry or bland?
I hear you! I have had sad, dry waffles before, and they are just the worst. But you can make tasty waffles without eggs. You can even make tasty vegan French toast without eggs! You just need to use the right recipe.
Tips for making these:
- Make sure you follow the instructions for using your particular waffle maker.
- If you want a lighter waffle, use white spelt flour. Whole grain spelt will result in a slightly heavier waffle.
- Don’t over mix the batter.
These spelt waffles are:
- easy to make in just minutes
- able to be frozen for later
- perfect for a breakfast or brunch
- wonderful with berries and whipped coconut cream
If you’re looking for more breakfast food, try these light and fluffy vegan pancakes.
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Vegan Whole Grain Spelt Waffles.
These flavorful vegan whole grain spelt waffles are egg free and delicious when topped with warm maple syrup.
Turn on the waffle iron.
Whisk together the dry ingredients. Add the wet ingredients and allow to rise for a few minutes while your waffle iron heats up. The baking powder is going to puff the batter up.
Brush the waffle iron with a little oil. Put the batter in the waffle iron and cook according to the manufacturer's instructions. I have a square waffle iron and it takes about five minutes for these to cook.
Optional: Warm up the berries of your choice with some sugar in a pan or in a bowl in the microwave.
Serve warm waffles topped with vegan buttery spread and maple syrup or berries.
Serving size is two small waffles.
Store leftover waffles in a ziploc bag in the refrigerator. They should stay fresh for up to 3 days.
You can freeze these waffles in a freezer bag for up to three months. Just pop them in the toaster to reheat.
This makes a small batch, but it’s just fine to double the recipe to suit your needs! Just make sure you have a big enough bowl so that when the batter rises, it doesn’t fall out and make a mess. :)
I use whole grain spelt flour because my sons are able to tolerate that better than wheat flour. But you can definitely use wheat flour if you prefer! Spelt is not gluten free, and you can read more about it here.
What’s your favorite weekend breakfast?