I made these according to the recipe, except I used 2% milk instead of soy (I'm not a vegan - just a dude who ran out of eggs). I have to disagree with a couple of other posts in that I didn't miss the eggs at all. The waffles were just as crispy as any others I have made. My suggestion to anyone making waffles of any type is not to stack them after they're cooked. That makes them soggy. I wouldn't recommend this recipe to anyone who doesn't like walnuts (which I do), as that seemed to be the dominant flavour to me. We liked them.
I made these waffles for my vegan stepson the day after Thanksgiving. He's a picky eater, and said that I could serve them in a restaurant! My husband, who's Belgian (home of the waffle), LOVED them, and I thought they were absolutely delicious. I made the batter exactly as written, but then thought that it looked a little thin....so I added some more oats and a little bit more whole wheat flour (and some vanilla extract because I love it). I have a round waffle iron, and this recipe only made 2 1/2 waffles. If you're making them for the whole family, I would double it. I've made at least 10 different versions of "healthy" waffles, and this was by far the best recipe I've used. Thank you so much!
We loved these! We were doing a vegan whole food diet. I used pecans and added blueberries. 2 T instead of 2 t baking powder for fluffy pancakes. This is our only recipe we will use from now on.
Well I have to say when I was mixing the dry ingredients I thought to myself that's a lot of baking soda for such a small batch... and it was- we threw the first batch out as the baking soda came thru in the finished waffle. I started over using 1/2 tsp. baking soda... I also replaced the 1/4 c of whole wheat flour for ground flax seeds- the second attempt was much better but I recommend stirring in mashed banana or fresh berries
These turned out great!! I kept them in the waffle maker nice & long to get them super crispy. I actually made a double batch and froze them so when we need them I can just pop into the toaster. These are very subtantial...not a light waffle at all. What you get is great flavor and full!! Thanks so much!!
I'm sorry, but I did not like this. Even after tasting the batter I was apprehensive about cooking it into waffles. I followed this recipe precisely (I used butter and sugar) and the waffle had an odd taste and was very floppy. Even after dressing it up with fruit, syrup, and whipped cream I didn't like it. Sorry :[ I definitely missed the eggs in a waffle recipe.
It was really a great recipe! I used plain almond mil and added pure vanilla extract. I used coconut oil for my vegetable oil. I don't have plain nutmeg hanging around, but I do have pumpkin pie spice, so whenever a recipe calls for nutmeg, I use that. Instead of oats I used wheat germ, and I added ground flax seed. My kids have requested these ever since :)
I was excited to see a waffle recipe that didn't use eggs, however the waffles came out with the strangest taste. There was also only enough to make 3 waffles. I made some tweaks after tasting the first waffle and the batter could not be salvaged.
I made these as stated. I wouldn't change a thing. These were the best waffles I have had EVER!! Even my DH loved them.
Made these for brunch this morning, and WOW was I impressed! These are very good, especially for being eggless... I didn't miss the eggs at all. Like AmyZoe, I used regular milk instead of soy due to what I had on hand, but otherwise made as written. They went over very well in my house. My only problem is with the amount of batter the recipe yields; on my iron (which isn't all that big), I was able to get about 3 1/2 waffles... not quite the full four. This is a recipe that makes smaller-sized waffles, so plan accordingly. Next time I will probably double the recipe, and *if* I have one or two left over -- ;) -- I'll simply pop them into the freezer so I can reheat them later in the toaster for a quick breakfast. Thanks for sharing a great recipe!