Vegan Orange-Vanilla Waffles
Servings: 6 waffles
- 224g gluten-free fine oat flour
- 4 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 180g freshly squeezed orange juice
- 240g canned “lite” coconut milk, shaken first, or cashew milk
- 4 tablespoons 80g pure maple syrup
- 1 tablespoon vanilla extract
- 96g creamy sunflower seed butter (such as SunButter) or roasted almond butter
- Add the oat flour, cornstarch, baking powder, and salt to a large bowl, and whisk very well until thoroughly incorporated.
- In a separate medium bowl, add the orange juice, milk, syrup, vanilla, and sunflower seed butter, and whisk until smooth. Pour the liquids over the dry, and whisk just until mixed and smooth. Don’t overmix. Let the batter sit while you heat up your waffle maker. (I used a 7-inch round waffle maker. Batter amounts and yield will vary based on the size of your waffle maker.) The batter will thicken some as it sits.
- Spray the top and bottom of the waffle maker with nonstick spray. (They will stick if you don’t.) Pour about ⅔ cup of batter and quickly spread out the top with a spoon, being careful not to spread it too close to the edge to prevent overflowing. Cook for 3 to 5 minutes or until the waffles are crisp. Repeat with the remaining batter. Waffles are best eaten immediately as they do soften if they are left out awhile.
You can sub spelt flour or regular all-purpose flour for the oat flour. Spelt has a strong taste, which is why I prefer oat flour. Regular all-purpose is more absorbent, so you may need to add a little extra milk if the batter is too thick. As far as the nut butter, you can use almond butter if you don’t have a nut allergy.