Dairy Free Belgian Waffles

Total time35 min

Prep time10 min

Cook time20 min

4.7

(30)

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
¼ tsp salt
1 ¾ cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
2
Preheat your waffle iron according to the manufacturer's instructions and lightly grease the plates with cooking spray or a thin brush of melted butter.

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