makes 12 mini or 6 regular waffles


1T ground flaxseeds mixed with 3T water, let sit 5 minutes

2c flour, whole-wheat pastry flour preferred

1 t salt

1T and 1t baking powder

2t sugar

1½ c almond, rice or coconut milk

 1/2c melted vegan butter, divided: 1/3 for recipe, 2/3 for greasing iron


fresh fruit, mint, raw nuts, and real maple syrup


waffle iron, sheet tray, spatula, whisk, 3 small bowls, 2 medium bowls, measuring cups and spoons, cutting board, small knife, paper towel or pastry brush.

my favorite little iron

preheat your waffle iron. in a small bowl combine ground flaxseeds with water and let sit for 5 minutes while you gather the rest of the ingredients.

in 1 medium bowl, combine all dry ingredients with a dry whisk. in the center of the dry ingredients, make a hole in the dry ingredients using the back of your fingers.

soaked flax seeds

soaked flax seeds

melt 1/3c butter and combine in the other medium bowl with milk and the soaked flax seeds. pour this liquid mixture into the center of the dry ingredients.

mixing the batter

mixing the batter

with your whisk, start from the outside of the liquid circle and slowly begin to incorporate the dry mixture with the liquid ingredients. the goal is to gently combine the mixture with as little stirring as possible. the batter will be thick, don’t worry.

thick batter

thick batter

use the remaining melted butter and a paper towel or pastry brush to grease the inside of your waffle iron. pour 1/4c of batter into griddle each for mini waffles, or 1/2c each for larger waffles.

while the waffles are baking, warm the maple syrup and set out plates.  if you’d like to delay serving the waffles, preheat your oven to 200 degrees and hold the cooked waffles until you are ready to serve.


load these waffles with fresh fruit and nuts. key to the perfect garnish? place the chopped mint on top of the waffles, THEN add the warm syrup.

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