Prep: 10 mins
Cook: 10 mins
Makes 6 waffles, Serves 6

I could eat these waffles everyday.  This recipe makes the best basic waffles but feel free to get creative with additions and toppings.  I usually make these 100% Grain-Free or half and half because they stay so light and fluffy, just like a proper belgian waffle.  They are perfectly sweetened with Sugar Swap so if you want to add maple syrup, you’ll only need a small drizzle.  These waffles are delicious with a big scoop of high protein yogurt to make a balanced macronutrient breakfast. They store well in the fridge and can be easily reheated in the toaster to make for a quick and nutrient dense breakfast for the whole family. 

Waffles Comparison Chart


Dry Ingredients:
1 cup Flour Swap
¼  cup Sugar Swap
2 teaspoons baking powder (no need to double for Grain-Free)
½  teaspoon salt
Wet Ingredients:
1 Egg Swap
3 Tablespoons Butter Swap
¾ cups warm plant milk
1 teaspoon vanilla extract



Heat waffle iron while preparing the batter.  Spray iron with oil prior to each batch of waffles.  

Mix dry ingredients well then add wet ingredients and blend until everything is well incorporated.  Grease the waffle iron well with cooking spray and add about ¼ cup of batter into each section (I use my large cookie scoop for this).  Close the lid tightly and cook for about 10 minutes until golden brown or follow cook time recommendations on your specific iron.  Gently lift each waffle out of the iron and cool slightly before topping with maple syrup, berries, yogurt or ice cream:)  

Store covered in the fridge for up to 5 days or freeze for long term storage.  Reheat in the toaster. 

Waffles Nutrition Label

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