Eosinophilic Esophagitis Friendly Vegan Waffles

Total time35 min

Prep time10 min

Cook time20 min

Eosinophilic Esophagitis Friendly Vegan Waffles

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)Badia Organic Flax Seeds Ground - 1.25 Oz
See all
3 tbsp water

For the batter

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tbsp organic cane sugar
¼ tsp salt
1 ¼ cups oat milk
3 tbsp vegan butter, melted
1 tsp vanilla extract

For cooking

cooking spray oil or neutral oil, for greasing

For serving

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

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.

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