Sweet breakfasts are my thing. While you know I like the occasional savory egg-related recipe, my heart definitely lies with sweet breakfasts (and snacks, for that matter). On the weekends, pancakes tend to be our go-to sweet breakfast, but I honestly really prefer waffles. There is just something about that crispy outside and soft, fluffy inside. Or maybe it’s the deep wells that perfectly hold a generous drizzle of pure maple syrup? You just can’t beat it. I bought this waffle iron maybe five years ago and I LOVE IT. It cooks two waffles at a time which means they are on the table quicker and I’m standing there filling the iron less. This particular recipe is more of an every-day waffle recipe because it’s made with healthier ingredients like whole wheat flour, flax seed, coconut oil, and unsweetened almond milk. They are not too sugary and pair perfectly with a little bit of maple syrup and a pile of fresh fruit. That sounds like the perfect breakfast to me!
If you’re looking for a more indulgent waffle recipe, I recommend this one from Annie’s Eats/Food Network (It’s my go-to if I’m making waffles for company or for a special occasion)- just note that it’s not vegan.
Active Time: 10 minutes Total Time: 15-20 minutes
Serves: 5-6 depending on the size of your waffle iron
Ingredients: 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water) 4 teaspoons baking powder ¼ teaspoon salt 1½ tablespoons sugar (I use coconut sugar) 2 cups whole wheat flour ½ cup melted coconut oil 1¾ cup unsweetened almond milk (or non-dairy milk of choice) ½ teaspoon vanilla
For serving: pure maple syrup, fresh fruit
Directions:
Mix flax eggs in a small bowl and set aside for 5 minutes. Meanwhile, in a large bowl, combine all dry ingredients. Pour the flax eggs, melted coconut oil, almond milk, and vanilla into the bowl with the dry ingredients and wisk to combine. Do not over-mix. Cook in a waffle iron according to the manufacturers directions.
Nutrition Information per serving (based on 6 servings):
Calories: 337 Fat: 21g Carbs: 34g Protein: 6g Sodium: 1850mg Sugar: 4g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
