Monday, September 21, 2015

Vegan Cinnamon Waffles

We love waffles at our house! We've had several waffle-irons over the years, square, round, Belgian, 1950s-style. Obviously, whatever type of waffle iron you have will dictate what your waffles look like. And you can cook them to your spec - soft, crispy, however. These are a modification of the Minimalist Baker's 7 Ingredient Vegan Gluten Free waffles.

The image is of plain waffles, because it also depends on what you want to put on them. I wanted to eat mine, so I took the photo before I got them dressed.

1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
1/4 cup canola oil
1/4 cup agave nectar
1 tsp vanilla extract
1/2 cup (heaping) rolled oats
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
pinch kosher salt


  1. Combine almond milk and vinegar in a small mixing bowl and set for a few minutes to curdle. Then add oil, agave nectar, and vanilla extract and whisk together. Set aside.
  2. Add dry ingredients to a large mixing bowl and whisk until well combined.
  3. Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more agave or vanilla extract if desired.
  4. Preheat your waffle iron.
  5. Once heated, coat waffle iron with non-stick spray, and fill waffle iron with as much batter as necessary (start with 1/2 cup). Cook according to your waffle makers instructions to your preferred soft/crispness.
  6. Remove from waffle iron, and place on a baking rack in a 200 degree oven to keep warm, if necessary. Keep waffles in a single layer to prevent sogginess.
  7. Serve immediately with desired toppings, such as berries, maple syrup, peanut butter, or jam. 


  • You can freeze these, and reheat in the toaster or a 400 degree oven. Best within a couple weeks, they will keep for up to a couple months.
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes

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