January 29th, 2013
One glance at the One Hungry Mama archive and it’s clear that I’m more of a pancake girl than a waffle mama. I think that it might have to do with my waffle maker, which churns out thin waffles as opposed to the larger Belgian waffles that I crave most. But that’s not so easy to explain to two little hungry boys who chant, “Waffles! Waffles! Waffles!” every Saturday morning. I guess they’re sick of pancakes.
I recently obliged the hungry boys’ waffle request, but only under the condition that I be allowed to experiment. They agreed and even though the little one has no idea what “experiment” means, I decided we had a legitimate deal and got to work.
I started with my new favorite ingredient: chia. I added 2 tablespoons of the wonder seed and one cup of water to a small mason jar, sealed it up and gave it a big shake. I let the mixture sit for about 10 minutes to transform into my egg substitute while I attended to the rest of my batter.
Since I was going to use chia gel instead of egg, why not go completely dairy-free? I took out unsweetened vanilla almond milk and coconut oil.
If I was making our waffles dairy-free, why not go the extra mile and make them whole wheat, as well. I grabbed a jar of whole wheat flour and also whole wheat pastry flour.
Then the staples: baking powder, salt, vanilla extract and some maple syrup for sweetness. I had everything for our waffles.
Our whole wheat vegan waffles.
Our whole wheat vegan waffles that changed everything.
I’m not sure what it is that makes this recipe so great, but we just love it. Maybe it’s that you don’t expect something vegan and whole wheat to taste so good, so normally good. But that’s exactly the case with these waffles. I’m mean, just LOOK!
The chia gel worked beautifully as an egg substitute and gives a nutrition boost, as well. Unsweetened vanilla almond milk works just as well as cow’s milk, but gives a hint of fragrant vanilla without added sugar. And the whole wheat pastry flour keeps the batter from getting the dense texture that you’d get from using only plain whole wheat flour.
Despite the fact that we have no reason to eat vegan and aren’t all that hardcore about super healthy weekend breakfasts, these whole wheat vegan waffles are our new go-to Saturday morning meal. If you give them a try, you might find yourself being an accidental Saturday morning vegan health nut, too. And why not when it tastes this good?!
Whole Wheat Vegan Waffles
(can be shared with kids 8+ mos)
makes about 12 waffles
1 1/4 cup whole wheat pastry flour
3/4 cup whole wheat flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup unsweetened vanilla almond milk (you can substitute cow, soy or coconut milk)
2 tablespoons + 2 teaspoons chia gel (you can substitute 2 eggs)
4 tablespoons all-natural maple syrup
3 tablespoons coconut oil, melted and at room temperature (you can substitute butter, also melted and at room temperature)
2 teaspoons all-natural vanilla extract (you can add up to 3 teaspoons if using a milk without vanilla flavor)
1. Brush waffle iron lightly with oil and preheat it. In a medium bowl, whisk together whole wheat pastry flour, whole wheat flour, baking powder and salt. Set aside.
2. In a separate bowl, combine almond milk and chia gel. Stir in maple syrup, coconut oil and vanilla.
3. Add milk mixture to the dry ingredients and stir to combine.
3. Scoop batter into waffle iron according to directions (my iron takes about 1/4 cup of batter per waffle) and cook until waffles are done. The timing will depend on your machine, though this typically takes 3-5 minutes. Serve immediately or keep warm in a 200 degree oven until all of the waffles are ready to serve.
*Note: These soft, healthy waffles are a great early finger food. Feel free to share with any child 8+ mos already safely managing soft finger foods. Just be sure to cut into age-appropriate bite sizes.