Joy comes to us in many forms. To some, it’s the simplicity of a sunrise or sunset. For other’s it’s time spent with the ones we love. For my little family, it’s vegan waffles and pancakes. But, was this bit of joy about to fade because we were now vegan? Certainly not.
Waffles without eggs?
It’s another world when you discover your favorite breakfast meals can be prepared without milk and eggs. The milk substitute is easy, I’ve now switched to almond or oat milk, and it works perfectly in this recipe. But no eggs seemed impossible. I’m not sure what the egg’s roll is in this recipe, but it’s not missed. There seems to be no difference between the waffle with the eggs, or without! Is this another hazing put upon us consumers? I’m too new to the vegan game to decide. But one thing is for certain, vegan waffles & pancakes do not need eggs to succeed.
A bit of waffle history
The waffle was previously found all throughout Europe, used not as a breakfast food slathered in syrup, but rather as an in-between snack between lunch and dinner. The French and Belgium cultures had a particular love of slathering caramelized sugar over them. In deed making them more of a sweet than a savory. Many enjoyed them with a cup of tea, or coffee, but for hundred’s of years, this little waffle was enjoyed in a very specific manner, that is until the Dutch brought the idea over with them to America.
It wasn’t long before the American’s converted this light, in-between snack to a sweet breakfast meal slathered in syrup. One can guess that the American’s loved them so much, they even have a National Waffle Day, which is August 24th of every year. Though not an official holiday, it’s more a day of remembrance. As it was on that day in 1869 that America got it’s first patent on the waffle iron. Additionally to the patent excitement, Thomas Jefferson was also a huge fan of the waffle. So much so, that he brought back four waffle irons upon his return from Belgium that he was visiting.
Enough history for one post. But remember, this is a dry base recipe that you can work with and keep stored in the pantry for months. With the dry mix made ahead and stored, all you need to do is take it out, add the wet ingredients and mix. Additionally, the dry waffle/pancake mix makes great gifts for friends, makes a great hostess gift, and most of all, is a great gift for your fellow vegans. It really is that simple to have amazing vegan waffles and pancakes at your finger tips. Nice, light, fluffy waffles and pancakes, for vegans!
Vegan Waffle & Pancake Mix
- 1 1/4 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 TBS sugar
- 1 1/4 cup oat milk of other vegan options (almond, kokos)
- 2 TBS oil
- 1 pinch vanilla
- This is simply the base recipe for 4 waffles or 4-6 pancakes. If you wish to make ahead a large batch of dry mix and store it, then do so. It makes it very easy to reach for whenever you want a batch of waffles or pancakes without fussing with all the ingredients. I just multiply the recipe amounts by 5 (approximately 20 waffles) for my storage batch. From the batch, when making for a 4 person group, factor 2 scoops of the dry "mix"
- then add the oil, and the milk. Mix, and begin. (usually 2 cups of milk, and a few TBS oil)
- this is a duplicate recipe for pancakes. I love my pancakes topped with a bit of vegan butter, then a few sprinkles of ground organic flax-seed and drizzled with a bit of agave.
- or waffles