Easy Waffles (vegan)

1. Preheat the Waffle Iron – Let it fully heat while you prepare the batter.
2. Mix Dry Ingredients – In a large bowl, whisk together 1¾ cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt.
3. Mix Wet Ingredients – In a separate bowl or measuring cup, whisk together 1¾ cups non-dairy milk, ¼ cup avocado oil, 2 tbsp maple syrup, and 1 tsp vanilla extract.
4. Combine – Pour the wet mixture into the dry and stir just until combined. Do not overmix — a few lumps are fine.
5. Cook – Lightly grease the waffle iron if needed. Pour in batter (amount varies by iron). Cook for 4–6 minutes until golden and crisp. Avoid opening early.
6. Serve – Serve hot with vegan butter, maple syrup, fresh fruit, or your favorite toppings.

Notes:

• Don’t open the waffle iron early — let steam stop releasing before checking. This is what makes them crispy.
• A few lumps in the batter are fine — overmixing makes tough waffles.

Storage:

• Cool completely and freeze with parchment between each waffle for up to 2 months. Reheat in a toaster for crispy results.

Swaps:

• Add 1 tbsp cornstarch to the dry ingredients for extra crispiness.
• Swap avocado oil for melted coconut oil or neutral vegetable oil.

Tips:

• For fluffy waffles: use soy milk mixed with 1 tsp vinegar as a quick vegan buttermilk.