Fluffy Cinnamon Vegan Belgian Waffles
These Fluffy Cinnamon Vegan Belgian Waffles are just that---fluffy, thick, and airy. A nice hint of cinnamon and sweetness gives this breakfast item the perfect touch. Super easy to make, under 30 minutes in total cooking time, and naturally sweetened and vegan.
Servings 6 Belgian waffles
- 3 cups Organic all-purpose flour (I use Bob's Red Mill)
- 2 Tbsps baking powder
- 2 tsps ground cinnamon
- 1/4 tsp sea salt
- 2 cups Almond milk (I use Califia Farms)
- 1/3 cup pure maple syrup
- 2 Tbsps lemon juice (See Notes!)
- 1 Tbsp vanilla extract
- 3 Tbsps Vegetable oil (See Notes!)
- handful of Fresh berries, optional
Preheat your waffle maker to desired setting–medium-high heat worked for me!
Whisk together the organic all-purpose flour, cinnamon, baking powder, and sea salt in a large bowl and set aside.
Add the Almond milk, vegetable oil, vanilla extract, maple syrup, lemon juice in the center of the dry mixture (after creating a well) and stir together well (using a spatula) until fully incorporated. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated.
Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), add toppings (fresh berries, etc.), and drizzle with maple syrup.
MEASUREMENTS: If you’d prefer to make 1/2 the amount of Belgian waffles, feel free to shave each measurement down in half for each ingredient.
STANDARD WAFFLES (NON-BELGIAN): This recipe will make more than 6-8 waffles for this recipe.
LEMON JUICE: If preferred, you can feel free to use Apple Cider Vinegar instead of lemon juice. For substitution, use the same measurements.
OILS: You can always substitute the vegetable oil for coconut oil or grapeseed oil. Use same measurement for either substitute.
MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen for up to 2 months. To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.