Vegan Oat and Hemp Waffles

I sought a heartier, plant-based breakfast for fall and winter. Despite my inexperience with egg-free recipes, I've crafted the perfect oat & hemp waffle. This filling, gluten-free waffle is delicious with maple syrup and berries, embodying a wholesome, 100% plant-based treat.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the oat flour by placing the rolled oats in a food processor or high-speed blender. Blend until a fine flour is formed.

Step 2

In a large mixing bowl, combine the oat flour, hemp seeds, baking powder, and salt. Mix well.

Step 3

In a small bowl, prepare the flax eggs by mixing the ground flaxseed with water. Let it sit for about 5 minutes, until it thickens.

Step 4

In a separate bowl, whisk together the non-dairy milk, flax eggs, applesauce or mashed banana, maple syrup or agave nectar, melted coconut oil or vegan butter, and vanilla extract.

Step 5

Slowly add the wet ingredients to the dry ingredients and mix until just combined. Let the batter sit for 5-10 minutes to thicken slightly.

Step 6

Preheat your waffle iron according to the manufacturer's instructions. Grease the waffle iron with non-stick cooking spray or additional oil.

Step 7

Pour the appropriate amount of batter onto the hot waffle iron (usually about 1/4 to 1/3 cup, depending on the size of your waffle iron). Close the lid and cook until golden brown and crisp. This should take about 3-5 minutes, but cooking time will vary based on your waffle iron.

Step 8

Carefully remove the waffle from the iron and place it on a wire rack or plate to cool slightly. Repeat with the remaining batter.

Step 9

Serve the waffles warm with your choice of toppings, such as fresh fruit, maple syrup or agave nectar, and vegan whipped cream or yogurt.