Dairy-Free Waffles

Ingredients

Ingredient Notes and Substitutions

• Spelt flour: use plain white flour in the same amount, or substitute white whole wheat flour if preferred. Whole grain flour does absorb more liquid so it’s not a 1:1 sub for this recipe, but it can replace half of the lighter flour if you’d like.
• Oil: I use olive oil, but any light-tasting oil that’s liquid at room temperature can be used, or even melted vegan butter.
• Non-dairy milk: as usual, I’m using homemade oat milk but any unsweetened non-dairy milk will work. Don’t use canned coconut milk as it’s too thick.
• Honey: use sugar or another liquid sweetener if preferred, and alter the amount to sweeten to your taste.

Step by Step

Step 1: beat the egg whites to soft peaks with a whisk or electric beaters. Set aside.
Step 2: mix the remaining wet ingredients for the batter.
Step 3: add the dry ingredients and mix until combined, then add the beaten egg whites.
Step 4: gently fold in until a fluffy batter comes together.

Step 5: spoon waffle batter into a preheated, greased waffle iron.
Step 6: bake until golden, and serve hot.

Recipe Notes

This batter can be refrigerated overnight, well covered, and baked in the morning if preferred (or even longer, see below). Old-fashioned baking powder didn’t work well for this but almost all versions sold now are double-acting, which means they are primarily activated when heated.

You can probably use self-raising flour for this recipe and omit the baking powder, but I haven’t tried it. I don’t think you can find self-raising spelt flour in any case.

Suggested Toppings

While maple syrup is the ideal waffle topping, it’s not something we often have in the house since we no longer live in Canada. Here are some delicious seasonal waffle topping ideas beyond syrup. Any of these would be good served with a thick yogurt or coconut whipped cream, too.

• Honey stewed rhubarb
• Rhubarb compote
• Blueberry compote
• Lingonberry sauce
• Apple butter (and applesauce, of course)
• Honey lemon curd

Storage and Make Ahead

Make Ahead: the batter can be mixed in advance and stored in the refrigerator, well covered, for up to 48 hours. I do find that the waffles tend to be a bit less fluffy using this method but it can be done.

Storage: keep cooled waffles in a sealed container at room temperature for a day or two, or refrigerate for 3-4 days. They will dry out a bit, especially when stored in the refrigerator.

Freezing: transfer fully cooled waffles to an airtight container and freeze for up to three months. Thaw as usual, or in a toaster to re-crisp the outside.

Expert Tips

• Note the differences in waffle makers: every machine is going to be different, with different sizes and baking times, so you will have to be conscious of that. I cannot give specific instructions for every brand, size, and type of waffle maker here and you should follow the manufacturer recommendations.
• Think about steam: I saw a tip from Martha Stewart to flip baked waffles between your hands a few times to keep them crisp, as it apparently allows steam to escape, but it doesn’t help. Placing the baked waffles on a wire rack rather than a plate can make some difference, but the best way to ensure a crisp outside is simply to serve them immediately.
• Make sure it’s preheated: just as with pancakes, it’s key that the waffle iron is heated well before adding the batter. There will usually be a light that turns off or changes colour once it’s preheated, but I always let it heat a little longer before starting.

More Dairy-Free Treats

Banana Buckwheat Pancakes
Lemon Pancakes
Vegan Saffron Buns
Chocolate Snack Cake