This vegan waffle recipe was created and submitted by Steve Johnson of Redwood City, CA. Previous vegan baked goods with coconut milk that I’ve tasted or made have been especially delicious, and these waffles certainly live up to that standard.
Steve noted that they came out light, fluffy, and slightly crisp in a Cuisinart “Classic” waffle maker set on medium; the same held true on our Waring Pro. He even included some nutrition data and topping suggestions.
I thoroughly enjoyed them with just a little hot maple syrup.
Vegan Coconut-Buckwheat Waffles
- 1 1/2 cups bread flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups canned coconut milk full-strength, not the watered-down variety
- 1 1/4 cups water
- 3 tablespoons brown sugar
- Sift or whisk together the bread flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Mix the coconut milk, water, and brown sugar in a medium bowl. Pour the coconut milk mixture into the flour mixture and stir just until blended.
- Pre-spray waffle iron with one coat of oil spray. Use exactly 1/2 cup batter on a 6-1/2 inch round electric wafflemaker. Cook 15 seconds past “done” on medium setting. Makes 8 (6-1/2 inch) round Belgian waffles. (Yielded 5 (7-inch) round Belgian waffles on Dave's waffle maker, using a little more batter for each.)
- For a treat, drain a single-serving of Del Monte Cherry Mixed Fruit, layer the fruit on top of one waffle with Grade B 100% maple syrup, put another waffle and syrup above that, and cut the whole sandwich into 1" squares and eat.