To make a batch of these dairy-free almond milk waffles, you don't need much. You need just a few pantry staples and a little time.
Waffles make a great weekend breakfast. You get those perfect little pockets that hold syrup, nut butter, or whatever toppings you like best. Have you ever cut along the lines and eaten each square one by one? When I was younger, okay, and now too, that’s my favorite way to eat them.
Are waffles healthy?
Yes! Waffles are a wonderful addition to your diet. The best part of this breakfast option is that you can customize it to suit your tastes and needs. At the same time, it includes nutrient-rich foods like whole grains, nuts, seeds, fruits, or even vegetables, as this recipe does.
Are waffles vegan?
Traditional waffles often use milk or eggs. It’s easy to make waffles vegan with just a few tweaks to the ingredients. These almond milk waffles are made with (you guessed it) almond milk, flour, chia and flax seeds, and many more plant-based ingredients.
Ingredients You Need For Almond Milk Waffles
This recipe makes waffles crispy on the outside and fluffy, light inside. As a bonus, I, a dietitian, couldn’t help but hide a serving of veggies in these waffles and use half whole grain flour for even more nutrients.
1:1 Whole Wheat to All-Purpose Flour
This mixture is one of the best ways to add a deeper, nuttier flavor. It is also a boost of whole grains without making the entire waffle too dense. It’s a great way to sneak more whole grains into your day.
Cinnamon
What are waffles without cinnamon? Bad. Cinnamon adds a warm flavor to this recipe, perfectly complementing the nuttier and sweeter flavors present.
Baking Powder
Baking powder is a must-have ingredient in vegan baking. It helps these almond milk waffles rise. Unlike baking soda, baking powder doesn’t require an acid (like buttermilk) to rise, making it more versatile in many baking recipes.
Almond milk
Almond milk is the main source of liquid for this recipe and adds a subtle, nutty flavor. It’s a great vegan alternative and can be a lower-calorie alternative to soy milk, especially if it’s unsweetened. Almond milk is often fortified with calcium and vitamin D to give you an additional boost of nutrition.
Zucchini
Adding zucchini is a perfect way to incorporate more vegetables into your diet. Most Americans don’t get adequate amounts of vegetables or fruits every day. Using zucchini in this recipe not only adds a delicious vegetable, but also serves as a liquid source for this recipe.
You don't need to worry about your breakfast tasting like zucchini, because it absorbs the flavors in the recipe. Incorporating zucchini into your breakfast offers a source of potassium and vitamin C to help keep your immune system strong.
Avocado oil
Helps with browning. I suggest using avocado oil for this recipe due to its neutral flavor profile, which doesn’t affect the taste. If avocado oil isn't available, any neutral vegetable oil will work.
Flax Egg
A mixture of ground flaxseed and water. Flaxseed absorbs water to create a jelly-like substance, similar to eggs. Flax seeds are a good source of omega-3 fatty acids and fiber. To make a flax egg, add 1 Tablespoon of ground flaxseed to 3 tablespoons of water and stir. Let it sit for 5 minutes to thicken.
Chia seeds
Chia seeds add texture and more nutrients to this recipe. One tablespoon adds about 2 grams of protein and 4 grams of dietary fiber.
Lemon zest
This adds citrus notes and adds brightness to the flavor profile. Combined with the lemon yogurt topping, it contrasts with the earthy, sweet flavors of whole grains and zucchini. Make sure you wash your lemon prior to testing.
Recipe
Dairy Free Almond Milk Waffles With Lemon Yogurt Topping
Ingredients
Flax Egg
- 1 tablespoon ground flax
- 2 tablespoons filtered water
Waffle Batter
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- 1 cup almond milk
- ½ cup shredded zucchini don't squeeze out the water
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- ½ lemon zested
Yogurt Topping
- ¼ cup non-dairy yogurt (I like Silk Greek Style)
- ½ lemon juiced
Instructions
- In a small bowl, mix together the ground flaxseed and water until combined. Set aside and let it sit for 5-10 minutes until it gets gel-like.
- Preheat your waffle iron. If it has heat settings, set it to medium.
- In a large bowl, whisk together all the dry ingredients (flours, cinnamon, baking powder, chia seeds)
- In a separate medium bowl, mix all the wet ingredients (almond milk, zucchini, avocado oil, vanilla extract, lemon zest).
- Pour the wet mixture into the dry and stir until just combined careful to not don’t overmix.
- Scoop the batter into your waffle iron and cook according to the manufacturer's instructions (mine takes about 5 minutes).
- While the waffles are cooking prepare the yogurt topping. In a small bowl add the yogurt and lemon juice and mix until combined.
- Once the waffles are cooked through, top with the yogurt mixture and enjoy.
- If you liked this recipe, it would help out so much if you could leave a comment or rate the recipe. Just scroll down and click on the number of stars you rate this recipe. Thank you!
