Dairy-Free Whole Wheat Weekend Waffles Recipe

These wonderfully dairy-free whole wheat weekend waffles are from the cookbook A Couple Cooks | Pretty Simple Cooking by Sonja and Alex Overhiser. It’s a full-color collection of 100 very easy vegetarian recipes. This includes 75 vegan recipes, and even more dairy-free recipes like this one. These whole wheat waffles are dairy-free, but use an egg for the fluffiest results.

This husband-wife duo focuses on getting into the kitchen together, and using whole food ingredients as much as possible. These whole wheat weekend waffles are just one example of their simple cooking style.

Special Diet Notes: Whole Wheat Weekend Waffles

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

For nut-free whole wheat waffles, swap in your favorite dairy-free, nut-free milk beverage for the almond milk beverage.
For egg-free and vegan whole wheat waffles, see my egg substitute guide.
For gluten-free weekend waffles, the Overhisers simply state to “use gluten-free flour.” The results will vary based on the type of gluten-free flour you use, and you’ll probably want to use a blend with some type of binder, like xanthan gum. Not all gluten-free flours or blends will swap seamlessly.

Dairy-Free Whole Wheat Weekend Waffles

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

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.

Author: Sonja and Alex Overhiser

Recipe type: Breakfast

Cuisine: American

Serves: 4 servings

Ingredients

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
1¼ cups unsweetened almond milk beverage
¼ cup coconut oil, melted and slightly cooled
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

Preheat a waffle iron to the high heat setting.
In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, allspice, and kosher salt until thoroughly combined.
In another bowl, whisk the egg. Then stir in the melted almond milk, coconut oil, maple syrup, and vanilla.
Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix.
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.
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.

Notes

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.