I LOVE WAFFLES! There's something special about them... Maybe it's because they taste like pancakes... but you don't have to stand in front of the pan and watch them cook forever. The machine does it all for you! Or maybe it's because of the little squares that perfectly hold the maple syrup and other toppings... Not quite sure, but every time we have waffles, everyone in my family is super excited! One of the multiple joys that comes from being a stay at home mom is having the freedom to do my own daily schedule. Priceless. If we feel like having waffles for breakfast, waffles it is!

But the good news is even if you have to rush your morning routine, you can still enjoy those waffles since they are easy to keep in the freezer, ready to be enjoyed. I just triple the recipe, freeze them in a large bag and unfreeze them a day ahead in the fridge... or just pop them in the toaster for a crunchy waffle!

This is a very basic recipe that you can adapt by adding different ingredients each time ; nuts, dried fruits, frozen or fresh fruits, mashed bananas, chocolate chips, lemon zest...

As for the toppings, we usually do sheep or coconut yogurt and fresh seasonal fruits but we also love to serve them with other garnishes ; fruit compote, homemade healthy hazelnut chocolate spread, strawberry chia jam or even this incredible blood orange maple syrup.

Puffy vegan wholesome waffles

Yield : 5-6 waffles

2 cups spelt flour (I use sprouted spelt flour but you can also use or whole wheat)
1/2 cup old fashion rolled oats
1 1/2 tsp baking powder
A pinch of sea salt
1 teaspoon vanilla extract
2 cups unsweetened almond milk
1 tsp apple cider vinegar
1/4 cup cold pressed extra virgin olive oil, avocado oil or melted extra virgin coconut oil
1 tablespoon ground flax seeds (or 1 medium organic free range egg if you're not vegan)

Optional "add-ins" :

2 mashed ripe bananas
1/4 cup frozen or fresh blueberries OR 1/4-1/2 cup dark chocolate chips and 1/4 cup chopped nuts

Instructions for the waffles :

Combine all the wet ingredients in a small mixing bowl. Set aside.
In a large mixing bowl, add the dry ingredients and whisk until well combined.
Add wet ingredients to dry and mix until well combined.
Let your waffle iron preheats (adjust your waffle iron according to your favorite settings and instructions. Note : I have this heart waffle iron (love it!) and usually like to select the "crisp exterior moist interior" setting with a 4 out of 5 on the color control setting.
Once waffle iron is ready, coat with non-stick spray and pour on about 1/2 cup of batter (depending on your waffle iron). Cook according to your waffle iron's instruction. I like to keep my waffles in the oven at 200F while I do the others until ready to serve.
Serve with desired toppings, such as yogurt or coconut whip, fresh fruits and maple syrup.
You can freeze the waffles in a freezer bag and reheat in a toaster or oven.