Vegan Whole Grain Spelt Waffles

A closeup of a stack of three spelt waffles with butter and maple syrup on a white dish.

Vegan Whole Grain Spelt Waffles

Satisfying and easy to prepare, these vegan spelt waffles are made with whole grain spelt. The texture is crispy on the outside and fluffy on the inside. Makes 6-8 waffles depending on the size of your waffle iron. This recipe also freezes well (see my notes below).

Course Breakfast

Cuisine Canadian

Keyword vegan spelt waffles, whole grain spelt waffles

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings waffles

Calories 342kcal

Author Heidi Richter

Equipment

Waffle Iron

Ingredients

2 cups (280g) whole grain spelt flour (regular spelt or whole wheat flour will work in equal measure)
2 teaspoon baking powder
2 tablespoon granulated sugar
¼ teaspoon sea salt
3 teaspoon arrowroot powder (see notes for substitutions)
1 ¾ cups (430ml) unsweetened almond milk or unsweetened non-dairy milk of choice
¼ cup (60ml) extra virgin olive oil or other neutral flavoured vegetable oil
2 teaspoon pure vanilla extract

To Serve

dairy free butter
pure Maple syrup
fresh fruit

Instructions

In a medium bowl, sift together the spelt flour, baking powder, cane sugar, salt and arrowroot powder. Make a well in the center of the mixture.
2 cups (280g) whole grain spelt flour, 2 tsp baking powder, 2 tbsp granulated sugar, ¼ tsp sea salt, 3 tsp arrowroot powder
In a small bowl, whisk together the almond milk, oil and vanilla. Pour the mixture into the well of the flour mixture and stir just until moistened—be sure not to over mix. Let the batter sit for about 5 minutes.
1 ¾ cups (430ml) unsweetened almond milk, ¼ cup (60ml) extra virgin olive oil, 2 tsp pure vanilla extract
Meanwhile, preheat your waffle iron. Place a small amount of vegetable oil in the waffle iron cavities (if you use a safe non-stick waffle iron, you can skip this step). Then drop approx. ⅓ cup of the batter onto center of each waffle cavity and gently close the lid.
Cook until the tops are golden brown and crispy (about 5-6 minutes depending on your waffle iron). Serve warm with butter fresh fruit and maple syrup.
dairy free butter, pure Maple syrup , fresh fruit

Notes

Substitutions: use cornstarch or an egg-replacer powder in a 1:1 ratio. For cornstarch, take a small amount of the liquid measure and mix it with the cornstarch in a separate bowl until dissolved (this will prevent lumps). Then, add the cornstarch mixture to the remaining liquid ingredients before adding it to the batter.

Equipment Note: If you don't have a safe non-stick waffle iron, use a small amount of vegetable oil on the waffle iron cavities before dropping the batter or use per the directions for your particular make of waffle iron.

Storage: these waffle freeze very well. Place square of parchment between each waffle so they don't freeze together, then place in a double layer inside an airtight freezer safe bag or container. To defrost, place a frozen waffle in the toaster or toaster oven until heated throughout and crispy.

Nutrition