Wafflebaking is a proper tradition in my family. Even my grandma used to stand in the kitchen with her 100 year old iron waffle maker that she inherited from her mother. I still see her greasing the hot sides of the waffle maker before pouring in the thick yellow waffle batter. She knew her stuff, every waffle was baked to perfection. She would always make a massive stack covered with a thick layer of icing sugar. At that time, she probably would have never guessed that one day her great granddaughter would turn her original waffle recipe into one for Oilfree Vegan Waffles.
Until today, the whole family follows the same recipe to make those delicious waffles. In the last years with me getting more conscious about what I put into my body, I started tweaking old (but pretty unhealthy) family recipes.
These traditional recipes always give me a startle since most treats literally consist of flour, sugar, butter and eggs. I also love a good challenge to tweak recipes so that it is impossible to tell that some ingredients have been swapped for wholesome ones. cause you probably know by now, healthy ingredients make pretty damn good desserts and cakes.
So it was time to. finally ‘healthify’ the traditional family waffle recipe. The aim was to have them fluffy from the inside, but crispy from the outside, just like the traditional ones but in a vegan version and with less sugar.
How to make waffles vegan
Believe it or not, great waffles do not require eggs and butter! It’s all about smart substituting. Sparkling water works a charm to give the waffles that fluffy consistency you want. Did you know that starch makes waffles crispy? I didn’t, but my grandma insisted and it worked so well. It’s amazing how I still pick up on new skills every time I bake with her.
You probably noticed that the recipe says that you don’t need any oil! I wasn’t planning on not using any oil but the full-fat coconut milk worked perfectly. Coconut milk naturally has a very high fat content while adding slight n nutty flavor. Don’t go for a reduced-fat coconut milk, you want the real nutritious full-fat version for your waffles so they don’t turn out dry.
Also want a sauce for your waffles? To make a quick sauce, use up the remaining coconut milk that still in the can. If you have got a 400 ml can of coconut milk, use the leftover coconut milk with fresh or frozen raspberries. Add a teaspoon of sugar/sweetener/ and finally, drizzle it generously onto your stack of Oilfree Vegan Waffles. The recipes makes approximately 7-8 waffles. One last piece of advise from my grandma. Grease the waffle iron with vegan butter but never with oil. For some reason, the oil makes it stick to the hot waffle iron.
Oilfree Vegan Waffles
- 180 g flour
- 150 g potato starch
- 80 g brown sugar
- 1 tsp baking powder
- 1 pinch salt
- 2 tsp vanilla paste
- 100 ml sparkling water
- 200 ml coconut milk full fat
- 2 tbsp vegan butter to grease the waffle iron
- 1 handful raspberries fresh or frozen
- 1 tsp sugar/sweetener/maple syrup
- 200 ml coconut milk
- in a bowl, whisk together the flour, starch, sugar, baking powder, and salt.
- Add the vanilla paste, sparkling water and coconut milk and combine everything with a handmixer.
- Heat your waffle iron to medium heat. Grease the iron with vegan butter with help of a brush.
- Use a ladle to scoop in the dough. Bake for about a minute in the waffle iron.
- Remove the waffle from the iron. If it sticks a bit try to use a thin wooden stick to help releasing.
- Serve your waffles fresh. Prepare a sauce with the remaining coconut milk and mix it with some raspberries. Drizzle over the warm waffles.
Loved my Oilfree Vegan Waffles? For more amazing coffee treats, try my: