Vegan Golden Milk Waffles
Flavor-forward and filling waffles to start your morning off right!
Servings Prep Time
6waffles 30minutes
Servings Prep Time
6waffles 30minutes
  1. Preheat your waffle iron. All waffle irons are different, but I use an electric one and set it to a uniform texture at almost the highest darkness level because I like the crispness. Play around with your settings to see what you like best.
  2. If you intend on using a flax egg, start by making that first. Whisk together 1 tablespoon ground flaxseed meal with 2.5 tablespoons of water and set aside for 5 minutes until thickened.
  3. In a medium mixing bowl, whisk together flours, almond meal, sliced almonds, cinnamon, baking powder, salt and pepper. In a large mixing bowl, whisk together the egg, milk, brown sugar, agave, oil, turmeric and ginger. Fold the dry ingredients the wet ingredients until just combined.
  4. Pour about 1/3 cup of the batter in the waffle iron and cook according to the manufacturer’s instructions. Transfer cooked waffles to a cooling rack to cool slightly before eating and repeat with remaining batter. Transfer any uneaten waffles to an air-tight bag and refrigerate for a week. Alternatively, freeze waffles in a single layer until frozen through and transfer to a plastic ziplock bag. Use within a couple months.
Recipe Notes
  1. The list of ingredients is lengthy, which is why I typically measure out and combine all of the dry ingredients the night before. I also combine all of the wet ingredients except the eggs, turmeric and ginger.
  2. You can make a number of substitutions in this recipe:
    1. Use all oat flour or all all-purpose
    2. Leave out the sliced almonds
    3. Use a chicken egg instead of a flax egg
    4. Different types of milk can be used in place of the almond milk
    5. Maple syrup can be used in place of the agave