Whole Wheat Vegan Waffles

Name: Whole Wheat Vegan Waffles
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1.5 cups Almond Breeze Original Almondmilk at room temp; 1.5 tablespoons lemon juice; 2 cups loose-packed whole wheat pastry flour (or white/wheat mix); 2.5 teaspoons baking powder; 2 tablespoons ground flax meal; 1/2 teaspoon cinnamon; 2 tablespoons cane sugar; Teeny pinch of sea salt; 1/4 cup melted coconut oil; 1/2 teaspoon vanilla; Maple syrup & butter (vegan butter); Seasonal fruit

Cook Time:
15 Minutes: Difficulty:
Easy: Serves Up To:
8 Servings

Nutrition Information

Total Fat	8.3 g

Total Carbohydrates	28.8 g

Cholesterol	0.0 mg
Sodium	200.0 mg

Potassium	45.8 mg
Dietary Fiber	4.8 g
Sugars	4.4 g

Protein	3.6 g

Directions

Step 1 complete
Preheat your waffle iron (I use setting #5 on mine – the second to highest setting)
Step 2 complete
In a small bowl, combine Almond Breeze and lemon juice. Set aside.
Step 3 complete
In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt).
Step 4 complete
To your small bowl (with the almond milk), add melted coconut oil and vanilla and whisk together. Then pour your wet ingredients into the dry ingredients and mix until just combined (don’t over mix).
Step 5 complete
Spray your waffle iron with a little cooking spray and scoop in the batter. I let my waffles cook for about a minute after the beep for an ideal crispy-on-the-outside texture.
Step 6 complete
Serve waffles immediately (while they’re piping hot!), with butter, maple syrup and fruit.
Step 7 complete
Let leftover waffles cool and freeze for easy weekday waffles later. (they toast up great).