Dairy-Free Whole Wheat Weekend Waffles

Ingredients

• 125 g (1 cup)plain flour
• 60 g (½ cup)wholemeal flour
• 10 g (2 teaspoons)baking powder
• 1.3 g (½ teaspoon)ground cinnamon
• 0.5 g (¼ teaspoon)ground allspice
• 2.5 g (½ teaspoon)kosher salt
• 1 largeegg
• 300 ml (1¼ cups)unsweetened almond milk drink
• 55 g (¼ cup), melted and slightly cooledcoconut oil
• 30 ml (2 tablespoons)maple syrup
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Heat the waffle iron

   Preheat the waffle iron on its high heat setting.

2. 2

   Mix dry ingredients

   In a medium bowl, combine the plain flour, wholemeal flour, baking powder, cinnamon, allspice and salt thoroughly.

3. 3

   Whisk wet ingredients

   Whisk the egg in a separate bowl. Stir in the almond milk, melted coconut oil, maple syrup and vanilla.

4. 4

   Combine the batter

   Tip the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing.

5. 5

   Cook the waffles

   Straight away, put a generous ½ cup of batter in the centre of the waffle iron, letting it spread to within 1.3 cm (½ inch) of the edges. Cook according to the waffle iron’s instructions.

6. 6

   Keep warm and serve

   Take each cooked waffle out and place it on a baking sheet without stacking. Make them to order, or keep cooked waffles warm in a 150°C (300°F) oven. Serve with toppings of your choice.

What are whole wheat waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until browned and crisp at the edges. This version comes from A Couple Cooks’ Pretty Simple Cooking by Sonja and Alex Overhiser, shared by publisher Da Capo Lifelong Books.

Wholemeal flour adds a gently nutty flavour, while cinnamon and allspice bring warmth. Almond milk and coconut oil make the batter dairy-free, though it still contains egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 7g protein, 42g carbs, 17g fat.

The flour and maple syrup provide most of the carbohydrates, while coconut oil is the main source of fat; the egg and flours contribute protein. Serve a waffle with fruit and a protein-rich topping such as yoghurt or nut butter to make a more balanced plate.

Why these ingredients work

Flour blend: Plain flour keeps the waffles light, while wholemeal flour adds flavour and a little more texture. The baking powder helps the batter rise as it cooks.

Flavourings: Cinnamon, allspice and vanilla season the batter without overpowering it. Maple syrup adds sweetness, while coconut oil provides richness.

Getting the batter right

Mix the dry ingredients thoroughly before adding the wet mixture, so the raising agent and spices are distributed through the flour.

Gentle mixing: Stir only until no large patches of dry flour remain. A few small lumps are fine; working the batter too much can make the waffles less tender.

Cooking and texture cues

High heat: Preheating the iron helps the batter begin cooking as soon as it goes in. Follow the appliance’s own cooking guidance, since waffle irons vary.

Doneness: Use the iron’s indicator or instructions, and look for waffles that release cleanly and are browned to your liking. Avoid opening the iron too early if the waffle is still sticking.

Portioning the batter

Centre placement: Add a generous ½ cup of batter to the middle of the iron and let the lid spread it towards the edges. Leave a little space around the sides to allow for expansion.

Keep each waffle in a single layer on a baking sheet so it does not turn soft from trapped steam. If cooking in batches, hold finished waffles in a low oven.

What to serve with them

Fruit: Add berries, sliced banana or stewed fruit for freshness and a contrast to the warm spices.

Toppings: Maple syrup is an easy match, while yoghurt or nut butter can make the plate more filling. Add toppings just before serving to preserve the waffles’ crisp edges.

Recipe notes & tips

• Measure the coconut oil after melting, then let it cool slightly before mixing it with the egg.
• Have the waffle iron hot before combining the wet and dry mixtures.
• Mix the batter only until it comes together to help keep the waffles tender.
• Cook waffles in batches and hold them in a single layer in a 150°C oven.
• Add syrup and other toppings at the table so the waffles stay crisp.

Variations

• Extra spice: Increase the cinnamon slightly for a more pronounced warming flavour.
• Berry topping: Serve with fresh berries for a bright, fruity contrast.
• Banana topping: Add sliced banana and a drizzle of maple syrup.
• Nut butter: Spoon over almond or peanut butter for a richer topping.
• Crisp finish: Let cooked waffles rest briefly on a rack before serving.

Common mistakes to avoid

• Overmixing the batter: Stir only until the dry and wet ingredients are just combined.
• Cold waffle iron: Preheat it fully on high before adding the batter.
• Filling the iron too much: Use a generous ½ cup and leave room near the edges.
• Stacking cooked waffles: Keep them in one layer to avoid trapping steam.
• Adding hot oil to the egg: Cool the melted coconut oil slightly first so it blends more smoothly.

How to store

Cool leftover waffles completely and refrigerate in an airtight container for up to 3 days. Reheat in a toaster or oven until hot and crisp; avoid stacking them while they warm.

Frequently asked questions