Vegan Cinnamon Waffles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DRY INGREDIENTS
3 cups all purpose flour*
1 Tablespoon baking powder
3 Tablespoons coconut sugar
2 Tablespoons cinnamon powder
1/3 teaspoon himalayan pink salt
WET INGREDIENTS
3 cups non-dairy milk
1/4 cup refined coconut oil, melted
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Directions: |
Directions:1. Mix the dry ingredients in a large bowl.
2. Pour the wet ingredients into the dry and whisk until just mixed.
3. Allow the batter to rest while the waffle iron heats up.
4. Once heated, pour in the batter. My waffle iron takes about 1/2 cup of batter.
5. Cook the waffle per your irons instruction. I find it best to leave them in there until most of the steam has stopped rising from the sides.
6. To keep the waffles warm place them in a 200ºF preheated oven immediately after they come out of the waffle iron.
7. Serve topped with banana slices, or your favorite topping, and maple syrup. |
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Number Of
Servings: |
Number Of
Servings:6 waffles |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Leftover waffles can be stored in the refrigerator for up to 2 days or in the freezer for about 2 months.
*Flour note: To avoid adding too much flour, scoop the flour into the measuring cup with a spoon. Then level with the flat side of a knife.
For EXTRA CRISPY waffles replace 1 cup of non-dairy milk with 1 cup of seltzer water.
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