Category Archives: Tips & Tricks for Vegan Waffles & Toppings

Vegan Waffle Recipes: Ideas for Restaurant Owners, Chefs, & Entrepreneurs

Has a restaurant owner, chef, or entrepreneur ever asked you for vegan breakfast or brunch food ideas, including vegan waffle or pancake recipes? Are you a professional in the food service industry who sometimes seeks such recipes? Here I share with you a number of tips and waffle recipe recommendations.
vegan waffles with bananas, kiwi, and raspberriesIf you’re in the former category, you may have had difficulty containing your excitement or knowing where to start first. After all, here’s someone who’s going to be serving food to a lot of people, so any decisions they make about food are going to have even larger impact. And you know of so many resources! How do you give them a few useful resources without overwhelming them?

If you’re in the latter, you know that you have more factors to consider than the average foodie: Continue reading

Shrove Tuesday Pancakes: Bring in the Vegan Waffle Batter

Today presents a wonderful opportunity to use vegan waffle recipes. Yes, this is the day when many churches and households host their pre-Lent pancake feasts. Unfortunately, most of them aren’t vegan.  According to at least one historical account of Shrove Tuesday pancake feasts, this tradition began as a way of using up the perishable milk, butter and eggs that were forbidden during Lent.

From a vegan or total vegetarian perspective, having pancakes on Shrove or Fat Tuesday may seem paradoxical because, well, we have no milk, butter or eggs that will go bad. Of course, since the tradition already exists, it presents a good opportunity to improve the lives of our fellow creatures while many others are merely “shriving” or repenting for sins.

Most vegan waffle recipes can be converted to pancakes quite easily. Pancakes usually need less oil, so that can be reduced to 1 or 2 tablespoons. If the first pancake comes out too thick when using your favorite waffle batter, just add a little more soymilk or water to the mix. Outside of that, you should be pretty much set to go. (Because the waffle iron is less forgiving than the skillet, converting a pancake recipe to a waffle recipe is a bit trickier.)

If you’re feeling lucky or spend so much time in the kitchen that you can judge measurements with your eyes, you can follow Moby’s vegan pancakes method.

My personal favorite for cooking vegan pancakes is a well-seasoned iron skillet on a gas range; and I usually use vegan margarine rather than canola oil because I like the extra bit of saltiness.

When your pancakes are vegan, you can tell people you celebrate “Fat but Cholesterol Free Tuesday,” and grin as they roll their eyeballs. (If you’re vegan or vegetarian, it will make up for all those Fridays this time of year when you’re asked, “So fish is also considered meat?”)

Xanthan Gum: Your Gluten-Free Vegan Waffle Friend

In vegan waffle recipes, using soymilk, nut-based milk or water in lieu of milk is no big deal, and replacing the egg is often simply a matter of making sure there’s adequate binding (holding together) and leavening (fluffiness). Baking powder and baking soda (and sometimes egg replacer powder, which has many of the same characteristics) generally do the trick for leavening, and flours with a high-gluten content such as wheat often have plenty of binding on their own. You do still need to generously oil your iron, though; and it still helps to include some oil in the batter.

However, when we get into gluten-free waffle making, and start substituting flours like rice flours/tapioca flour mixtures or pre-mixed gluten free blends, there may not be enough binding. This is where xanthan gum can be a life saver. A chain of sugars produced by bacteria found on certain plants, it has thickening and binding properties, and is sold as a powder. While an 8 oz. bag runs over $10, it lasts for a very long time because it is used in very small quantities.

For a mix making roughly 4 waffles, I find that 1 teaspoon or less of xanthan gum generally does the trick, unless the waffle also includes a lot of non-flour add-ins that impede binding. Do be aware that greater quantities of xanthan gum will also make your waffles a little crustier and denser, and not quite as light and fluffy, so it may take a little experimenting to find your perfect balance.