Dairy-Free Waffles

Ingredients

• 270 gplain flour
• 12 gbaking powder
• 38 gsugar
• 1.25 gsalt
• 1.3 gground cinnamon (optional)
• 2 largeeggs
• 480 mlunsweetened almond milk
• 120 mlavocado oil, or melted coconut oil
• 5 mlvanilla extract

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, whisk together the flour, baking powder, salt and sugar. Add the cinnamon too if you are using it.

2. 2

   Add wet ingredients

   Stir in the beaten eggs, almond milk, vanilla extract and avocado oil.

3. 3

   Whisk the batter

   Whisk by hand or beat with an electric mixer on low to medium speed until the batter is smooth and free of lumps.

4. 4

   Oil the waffle maker

   Heat a Belgian waffle maker to a high setting. Lightly coat the plates with cooking spray or avocado oil applied with a pastry brush.

5. 5

   Fill the waffle maker

   Pour in about 120 ml of batter, adjusting the amount to suit the size of your waffle maker. Use enough to cover the waffle pattern.

6. 6

   Cook until golden

   Close the lid and cook for 4 minutes, until the waffle is crisp and golden brown.

7. 7

   Cook remaining batter

   Lift the waffle from the iron and repeat with the remaining batter.

8. 8

   Regrease the plates

   Before cooking each new waffle, grease the plates again to help prevent sticking.

9. 9

   Add your toppings

   Serve with toppings you like, such as berries, maple syrup or peanut butter.

What are American-style waffles?

Waffles are batter cakes cooked between patterned plates, which give them their familiar grid and crisp edges. The American breakfast style commonly uses baking powder to help the batter rise.

This version swaps dairy milk and butter for almond milk and avocado oil. Cinnamon is optional, while vanilla gives the waffles a sweet, fragrant note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 4g protein, 22g carbs, 11g fat.

The flour and sugar provide most of the carbohydrates, while avocado oil supplies much of the fat; eggs contribute some protein. Pair a waffle with berries and a protein-rich side such as eggs to make a more balanced breakfast.

Why these ingredients work

Flour and eggs: flour gives the batter structure, while eggs help bind it and contribute to a tender centre. Whisk the dry ingredients together first so the baking powder is spread evenly.

Almond milk and oil: unsweetened almond milk supplies the liquid, and oil adds richness without using butter. Melted coconut oil is offered as an alternative.

Getting a smooth batter

Wet ingredients: beat the eggs before adding them with the almond milk, vanilla and oil. This makes them easier to incorporate through the flour mixture.

Mixing: whisk or beat on low to medium speed until no lumps remain. Stop once the batter is smooth rather than continuing to beat it.

Fill the waffle iron carefully

Amount: about 120 ml is a starting point for each waffle, but waffle makers vary in size. Add enough batter to cover the pattern without filling the iron to the very edge.

Release: grease the plates before the first waffle and again before each one after it. This helps the cooked waffle lift away cleanly.

Look for crisp, golden waffles

Heat: the recipe calls for a high setting, which helps the outside colour and crisp while the centre cooks. Preheat the waffle maker before adding the batter.

Doneness: cook for 4 minutes, then check that the waffle is golden brown and crisp. If your waffle maker needs more time, use its browning as your guide.

Toppings and serving ideas

Sweet toppings: berries and maple syrup suit the waffle's mild vanilla flavour. Add them just before serving to keep the surface crisp.

More filling options: peanut butter gives a richer topping, or serve the waffles alongside fresh fruit. Keep toppings separate if you are serving a group so everyone can choose.

Recipe notes & tips

• Preheat the waffle maker fully before pouring in the first portion of batter.
• Use a pastry brush to spread oil across the waffle plates.
• Start with about 120 ml of batter and adjust to suit your waffle maker.
• Grease the plates again before cooking each waffle.
• Serve the waffles soon after cooking for the crispest texture.

Variations

• Cinnamon: add the optional ground cinnamon for a gently spiced flavour.
• Coconut oil: replace the avocado oil with melted coconut oil as listed.
• Berry topping: serve with fresh berries for a fruity finish.
• Maple syrup: drizzle with maple syrup just before serving.
• Peanut butter: add peanut butter for a rich, savoury-sweet topping.

Common mistakes to avoid

• Overfilling the iron: too much batter can spill over the edges; start with about 120 ml and adjust for your maker.
• Skipping the preheat: batter may cook unevenly; wait until the waffle maker is hot before adding it.
• Uneven greasing: dry patches can make waffles stick; brush oil across the whole plate.
• Cooking by time alone: waffle makers vary; check for a crisp, golden finish around the 4-minute mark.
• Adding toppings too early: wet toppings can soften the surface; add them just before serving.

How to store

Cool leftover waffles completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven until hot and crisp; cooked waffles can also be frozen in a sealed container for up to 2 months.

Frequently asked questions