Healthy Vegan Morning Waffles

Ingredients

• 125 g (1 cup)plain flour
• 125 g (1 cup)wholemeal flour
• 12 g (1 tablespoon)baking powder
• 1.25 g (1/4 teaspoon)salt
• 60 ml (1/4 cup)plain dairy-free yoghurt
• 300 ml (1-1/4 cups)plain coconut milk drink
• 120 ml (1/2 cup)canola oil (or an oil of your choice)

Instructions

1. 1

   Mix dry ingredients

   In a medium bowl, whisk the plain flour, wholemeal flour, baking powder and salt together.

2. 2

   Mix wet ingredients

   In a separate medium bowl, whisk together the coconut milk drink, dairy-free yoghurt and oil.

3. 3

   Combine mixtures

   Make a well in the dry ingredients, then pour in the wet mixture.

4. 4

   Rest the batter

   Stir with a spatula just until combined; a few small lumps are fine. Leave the batter to rest while the waffle iron heats.

5. 5

   Prepare the iron

   When the waffle iron is hot, spray it with cooking spray.

6. 6

   Cook the waffles

   Add batter to the waffle iron as directed, then cook according to the waffle maker’s instructions.

7. 7

   Serve the waffles

   Enjoy with pure maple syrup or a spoonful of dairy-free yoghurt and fresh berries.

What are breakfast waffles?

Waffles are batter-based cakes cooked between patterned plates, a style of cooking with roots in European cooking traditions. This version is designed for a plant-based breakfast, using dairy-free yoghurt and coconut milk drink in place of dairy.

Plain flour keeps the crumb familiar, while wholemeal flour brings a fuller, slightly nutty character. Oil helps make a pourable batter without butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 12g protein, 74g carbs, 29g fat.

Most of the carbohydrates come from the two flours, while the canola oil supplies most of the fat. The flours contribute some protein, with smaller amounts from the yoghurt and coconut milk drink. Balance a serving with berries and dairy-free yoghurt, or add another protein-rich food alongside it.

Why use two flours?

Plain flour: it gives the waffles a lighter structure and helps keep the texture tender.

Wholemeal flour: its bran and germ make the batter more substantial. Whisk both flours thoroughly with the raising agent so they are evenly distributed.

Getting the batter right

Wet mixture: whisk the yoghurt, coconut milk drink and oil until they are combined before adding them to the flour. This helps the oil disperse through the batter.

Gentle mixing: stir only until no large patches of dry flour remain. The recipe calls for a slightly lumpy batter; mixing until completely smooth can make the waffles tougher.

Resting and cooking

Rest: leave the mixed batter alone while the waffle iron heats, as directed in the method. This also gives you time to prepare any toppings.

Doneness: follow your waffle maker’s instructions for filling and cooking. The waffles are ready when the iron’s cycle is complete and they release without needing to be pulled apart.

Choosing the cooking oil

Canola oil: its mild taste lets the wholemeal flour and toppings come through. Measure it carefully, since the oil is a significant part of the batter.

Alternative oil: the recipe allows an oil of your choice. A neutral-flavoured option keeps the waffles versatile for sweet toppings.

Toppings and serving

Maple syrup: pure maple syrup adds sweetness and a distinctive flavour; pour it over just before serving.

Yoghurt and berries: dairy-free yoghurt adds a cool, creamy contrast, while fresh berries bring a tart note. Serve the waffles straight from the iron for their best texture.

Recipe notes & tips

• Measure the flour by weight for a more consistent batter.
• Whisk the dry ingredients well so the baking powder is spread evenly.
• Let the waffle iron fully heat before adding batter.
• Use cooking spray as directed to help the waffles release cleanly.
• Check your waffle maker’s instructions for how much batter to add.
• Serve promptly for the best contrast between the crisp outside and tender centre.

Variations

• Berry topping: add fresh berries and dairy-free yoghurt when serving.
• Maple finish: drizzle with pure maple syrup just before eating.
• Oil choice: use another mild-flavoured oil in place of canola oil.
• Coconut flavour: choose a coconut milk drink with a flavour you enjoy, keeping it plain and unsweetened if preferred.
• Wholemeal emphasis: replace some plain flour with more wholemeal flour for a heartier texture.

Common mistakes to avoid

• Overmixing: stop once the ingredients are just combined, even if a few lumps remain.
• Cold waffle iron: wait until it is fully heated before adding the batter.
• Skipping the spray: coat the hot iron with cooking spray as directed to help prevent sticking.
• Overfilling the iron: use the amount recommended by the waffle maker so batter does not spill out.
• Opening too soon: follow the waffle maker’s cooking cycle so the waffle has time to set and release.

How to store

Cool leftover waffles, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or waffle iron until warmed through and crisp; avoid stacking them while hot, as trapped steam softens them.

Frequently asked questions