Vegan Apple Cinnamon Waffles
Fluffy vegan apple cinnamon waffles with spelt flour and real apples—an easy, cozy breakfast you’ll want to make again and again.
Equipment
- Waffle iron
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 1 ¼ cup whole grain spelt flour
- 1 cup light spelt flour
- 3 tbsp coconut sugar
- 2 tsp cinnamon
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt I use Celtic or pink Himalayan
Wet Ingredients
- 2 cups unsweetened vanilla almond milk or any plant-based milk
- 1 tbsp lemon juice
- 1 tbsp egg replacer
- 3 tbsp water to be mixed with the egg replacer
- ¼ cup avocado oil or melted refined coconut oil
- 1 small apple finely chopped
Instructions
Activate the Egg Replacer
- Whisk the egg replacer with water in a small bowl and set aside to thicken.
Prepare the Vegan Buttermilk
- In a liquid measuring cup or medium bowl, whisk the almond milk and lemon juice together. Allow to sit for a few minutes.
Mix the Dry Ingredients
- Combine spelt flours, coconut sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Whisk well.
Combine the Wet Ingredients
- Add the vegan buttermilk, thickened egg replacer, and avocado oil to the dry ingredients. Stir until just combined, being careful not to overmix.
Fold in the Apple
- Fold the chopped apple into the batter without overmixing.
Rest the Batter
- Allow the batter to rest for no more than 5 minutes for fluffier waffles (spelt breaks down if over-hydrated).
Cook the Waffles
- While the batter is resting, preheat the waffle iron.Lightly grease the iron (I use avocado oil spray) and pour 1/4 cup to 3/4 cup of batter, depending on the size of your iron. Cook until golden and crisp.
Serve Warm
- Add your favourite toppings (maple syrup, coconut whipped cream, fruit compote, etc.) and enjoy!
Notes
- Extra crispy waffles: cook a little longer after the steam stops.
- Sweeter waffles: increase coconut sugar to 4 tbsp or add a little maple syrup to the batter.
- Whole-grain waffles: substitute the light spelt flour with whole-grain spelt flour for 100% whole-grain waffles.
- Meal prep: cook the waffles until just before they become crispy. Allow them to cool completely before adding them to a freezer bag and storing them in the freezer. Add to the toaster (for smaller, Eggo-sized waffles) or reheat in the oven for 8-10 minutes at 375°F.