The Best Vegan Oat & Walnut Waffles (Or Pancakes)
photo by Acoustic Indigo
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3⁄4 cup unbleached white flour
- 1⁄4 cup whole wheat flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup walnuts, finely chopped toasted
- 1⁄4 cup quick-cooking oats
- 1 1⁄3 1 1/3 cups plain soymilk or 1 1/3 cups almond milk
- 1 tablespoon vegetable oil
- 1 teaspoon pure maple syrup or 1 teaspoon sugar
directions
- If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
- In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
- In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
- make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
- Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
- After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
- Preheat waffle iron and lightly oil to prevent sticking.
- Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.
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Reviews
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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.
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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!
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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
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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!!
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Tweaks
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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
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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.
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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 :)