Waffles Without Milk
Homemade dairy free waffles are easy to make and so are delicious. These waffles are perfectly crisp on the outside but light and fluffy on the inside! You’ll love this dairy free breakfast staple.
Servings: 6 Waffles
Calories: 343kcal
Ingredients
- 2 eggs
- 1 ⅓ cups water
- ½ cup vegetable oil
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- In a medium sized bowl add eggs, water, vegetable oil, vanilla, and sugar. Whisk together until well combined. Make sure the egg yolks are broken before moving on.
- In a separate bowl mix together the flour, baking powder, and salt. Once fully combined, add to the wet ingredients. Stir until just combined and there are no more flour streaks.
- Heat the waffle iron and spray with cooking spray to avoid cooking. When the waffle iron is heated, pour about ½ cup of batter into the iron. Close the iron and let cook. Once done remove the waffle from the iron and top with butter, maple syrup, powdered sugar, and or fresh fruit.
Notes
Cooking Tips:
- Let the batter sit for around 5 minutes to let the baking powder activate which will improve the texture.
- Stir until there are no visible flour streaks but do not over mix.
- Spray between batches to avoid sticking.
- To prep the waffle batter the night before cover and refrigerate. Stir gently before using.
- Waffles can be frozen and reheated in a toaster or oven. Be sure to freeze in a single layber before transferring to a bag or container.
- Refrigerate for up to 4-5 days. Reheat in an oven or toaster.
Nutrition
Serving: 1waffle | Calories: 343kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 404mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 79IU | Calcium: 173mg | Iron: 2mg