Waffles, waffles, waffles – that’s the cry I get from my kids every morning at breakfast! I have gotten so many requests for my waffle recipe that I decided to publish it with my backup waffle plates. Well-made waffles should be crispy on the outside and soft on the inside. These instant carb-rich snacks are usually made with all-purpose flour and eggs. But here’s my recipe for eggless whole-wheat waffles that can be made vegan. These are better than those served in restaurants. So, go ahead and heat up your waffle maker, let’s get started…
What is the difference between regular and Belgian waffles
Belgian waffles differ from regular waffles in their appearance and texture. The Belgian waffle plates have deeper pockets than regular waffle plates. This results in waffles holding lots of syrup in those little square ponds. And they are lighter and crispier in texture as the batter is made differently with egg yolk going in first and the whites beating into it towards the end. Now the same results can be achieved without the eggs. Here’s how…
What you will need to make 100% eggless whole wheat waffles
Note: 1 cup = 235 ml
Vegan substitutes for making whole wheat waffles are included
- 1 ¾ cup whole wheat flour
- ¼ cup rice flour
- 2 Tbsp. chia seeds
- 1 Tbsp. flax meal
- 2 Tbsp. sugar
- ½ tsp. salt
- 2 tsp. baking powder
- 3 ½ cups of milk or any plant-based milk like almond or soy milk
- ¼ cup melted butter or any plant-based oil like avocado oil
- Medium size mixing bowl
- Hand whisk
- Waffle maker (preferably Belgian waffle plates)
- A flat spatula
A note on key ingredients
Whole-wheat flour with the husk adds a great texture and density to the waffles making them a wholesome meal. Most waffle recipes use all-purpose flour, but try them with whole-wheat flour in the right proportion, you will never go back to refined flour (maida) again
Rice flour adds crispness to waffles. You can use any store-bought roasted or raw rice flour in this waffle recipe
Chia seeds are a great source of omega-3 fatty acids and make a fantastic substitute for eggs in baking
Flax meal makes these waffles fiber-rich and mimics the texture that we get from using eggs
Don’t be afraid to try this recipe with plant-based milk and oil. You’ll be surprised to note the recipe tastes as great as it would with regular milk and butter
How to prepare Vegan Whole Wheat Waffles – An Overview
Mix all dry ingredients, add choice of milk, fold in with melted vegan butter/warm oil, cook’em on the hot waffle plates, and enjoy!
Tips before you begin
📝Heating the waffle plates before you prep the batter saves a lot of time
📝Using ingredients at room temperature improves cooking speed and ensures even cooking
📝I recommend using almond, cashew, or soy milk for best results. Avoid oat milk as it makes the waffles too soft. Remember we are looking for a crispy exterior
How to make Whole Wheat Waffles – Instructions with step-by-step images
Step 1 – In a medium-size bowl mix in all dry ingredients: 1 ¾ cup whole wheat flour, ¼ cup rice flour, 2 Tbsp. chia seeds, 1 Tbsp. flax meal, 2 Tbsp. sugar, ½ tsp. salt, 2 tsp. baking powder. Whisk until well incorporated
Step 2 – Add 3½ cups of milk or any plant-based milk and give it a good mix
Step 3 – Gently fold in melted butter (or warm avocado oil to make it vegan)
Step 4 – Now pour the waffle batter from step 3 on a hot, pre-greased waffle plate, close with the top plate, and cook for about 2-3 minutes or until golden brown
Step 5 – Enjoy our sublime eggless Belgian-style whole-wheat waffles with your favorite toppings!
Here are some of our favorites
- Sliced bananas, whipped cream and chocolate syrup
- Seasonal fruits like strawberries, blueberries, raspberries, or blackberries with maple syrup or honey
- A tiny cube of butter with a generous drizzle of maple syrup
- Add a few chopped nuts on the top to complete the nutrition quotient!
The journey of eggless Belgian-style whole wheat waffles
I had my first taste of waffles in Toronto, but back then I never intended to learn how to make it since we did not have a waffle maker at home. Also, we kept away from all-purpose flour when cooking at home. Later, when we moved to the US, I was surprised by the long line of people patiently waiting to make waffles in the corner of every breakfast buffet at hotels. Like Idli & Dosa in South India, Waffles & Pancakes seemed to be a popular choice here in North America. Soon, my children started liking it, and the journey began.
The curiosity to make them healthy at home led me to follow traditional recipes from YouTube and I started by replacing just the all-purpose flour with whole wheat flour. When we decided to move away from eggs, I was challenged to make this recipe without eggs and still keep the quality and texture intact – crisp on the outside and soft on the inside. The solution came from my grandma’s good old wheat dosa recipe (Godhuma Dosai). A simple hack used in every Indian household for making batter crispy is to add rice flour. But just replacing eggs with rice flour made the waffles crunchy and hard throughout. I started playing with chia and flax since they are popular egg substitutes in baking. After several attempts of trial and error, the aha moment finally came, with the Indian tempura (bajji) tip of adding hot oil to the batter before frying. This step mimicked the whipped egg whites in the batter. So, remember to always add melted butter (or warm avocado oil for the vegan option) to the batter at the end, fold in and pour it in the molds for those perfectly made whole-wheat eggless Belgian-style waffles!
Whole Wheat WafflesCourse: BreakfastCuisine: BelgianDifficulty: Easy
Here is a Belgian-style eggless whole wheat waffles recipe that’s better than those served in restaurants. Enjoy wholesome waffles at home!
What You Will Need
Note: 1 cup = 235 ml
- Vegan substitutes for making whole wheat waffles are included
1 ¾ cup whole wheat flour
¼ cup rice flour
2 Tbsp. chia seeds
1 Tbsp. flax meal
2 Tbsp. sugar
½ tsp. salt
2 tsp. baking powder
3 ½ cups of milk or any plant-based milk like almond or soy milk
¼ cup melted butter or any plant-based oil like avocado oil
Medium-size mixing bowl
Waffle maker (preferably Belgian waffle plates)
A flat spatula
- In a medium-size bowl mix in all dry ingredients: 1 ¾ cup whole wheat flour, ¼ cup rice flour, 2 Tbsp. chia seeds, 1 Tbsp. flax meal, 2 Tbsp. sugar, ½ tsp. salt, 2 tsp. baking powder. Whisk until well incorporated
- Add liquid
- Add 3½ cups of milk or any plant-based milk and give it a good mix
- Fold in
- Gently fold in melted butter (or warm avocado oil to make it vegan)
- Now pour the waffle batter from step 3 on a hot, pre-greased waffle plate, close with the top plate, and cook for about 2-3 minutes or until golden brown
- Enjoy our sublime eggless Belgian-style whole-wheat waffles with your favorite toppings!
- Watch out for this space for our savory waffles recipe coming soon!
14 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 3g 15%
- Sodium 8mg 1%
- Amount Per Serving% Daily Value *
- Potassium 2mg 1%
- Total Carbohydrate
- Dietary Fiber 13g 52%
- Sugars 5g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Of course, these eggless waffles freeze well. Place them in ziplock bags once they are completely cooled off and they freeze well up to 3 months. Reheat from frozen in the toaster.
Yes, I have made them in regular waffle plates. But, I’d recommend Belgian waffle plates for deeper squares to gorge on a little extra syrup.
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