Dairy-Free Whole Wheat Weekend Waffles
Prep time
Cook time
Total time
This recipe is excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. It was shared with us by the publisher, Da Capo Lifelong Books.
Recipe type: Breakfast
Cuisine: American
Serves: 4 servings
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¼ cup coconut oil, melted and slightly cooled
  • 1¼ cups unsweetened almond milk beverage
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  1. Preheat a waffle iron to the high heat setting.
  2. In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, allspice, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the egg. Then stir in the melted coconut oil, almond milk, vanilla extract, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just
  4. combined; do not overmix.
  5. Immediately, add a generous ½ cup batter into the center of the waffle iron and let it spread it to within ½ inch of the sides; cook according to the waffle iron’s instructions.
  6. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with your desired toppings.
Storage: Cooked waffles can be frozen in an airtight plastic bag. To reheat, remove from the freezer and lightly toast in a toaster.
Topping ideas: maple syrup, fresh fruit (berries, peaches, plums, bananas, mango), (dairy-free) yogurt with a touch of honey, chopped nuts (walnuts, almonds, pistachios), or fruit jams or preserves.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/whole-wheat-weekend-waffles