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Waffle Mix
Breakfast
Ingredients:
Dry Ingredients:
- 720 g (6 cups) all-purpose flour (see variations for whole wheat & gluten-free options)
- 6 tbsp ground flaxseed
- 3 tbsp baking powder
- 1 tsp cinnamon powder (optional, for added flavor)
- ½ tsp ginger powder (optional)
Wet Ingredients:
- 1.25 L (5¼ cups) dairy-free milk (oat, almond, soy, or coconut)
- 1 tbsp vanilla extract
Choose one:
- 120 g (½ cup) unsweetened applesauce (for oil-free version, keeps it moist)
- 120 ml (½ cup) neutral oil (such as avocado, sunflower, or light olive oil, for a crispier waffle)
Equipments:
- Large mixing bowl
- Whisk
- Waffle iron
- Measuring cups and spoons
- Spatula
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Make the Flax Mixture
In a small bowl, whisk together 6 tbsp ground flaxseed and a little warm water. Let sit for 5 minutes until gel-like. Set aside. - Mix Dry Ingredients
In a very large bowl, whisk together 720 g (6 cups) all-purpose flour, 3 tbsp baking powder, optional 1 tsp cinnamon, and optional ½ tsp ginger powder. - Mix Wet Ingredients
In a separate large bowl, whisk together 1.25 L (5¼ cups) dairy-free milk, 1 tbsp vanilla extract, flax mixture, and either 120 g (½ cup) unsweetened applesauce (oil-free) or 120 ml (½ cup) neutral oil. - Combine
Pour wet into dry and stir gently until just combined. Do not overmix. Let rest for 5 minutes. - Cook
Preheat and lightly grease a waffle iron. Pour in batter and cook per your waffle iron’s instructions, typically 4–6 minutes, until golden and crisp. - Serve
Serve hot with fresh fruit, maple syrup, or your favorite toppings.
Flour Variations
Gluten-Free Option
Use 6 cups gluten-free 1:1 flour blend (with xanthan gum). If your blend doesn’t contain xanthan gum, add 1½ tsp xanthan gum to the dry mix.
Whole Wheat Option
Use 3 cups whole wheat flour + 3 cups all-purpose flour for a balance of heartiness and fluffiness.
- If you want 100% whole wheat waffles, use 6 cups whole wheat flour, but increase the dairy-free milk to 5½ – 5¾ cups for moisture.
Flax Egg Alternative
Instead of flax eggs, you can use:
- Chia eggs (6 tbsp chia seeds + 1 cup water, let gel for 5 minutes)
- Mashed banana (¾ cup for a slightly sweet flavor)
Waffle Mix
12-15 Waffles
Prep 5 min
Bake 5 min
Ingredients:
Dry Ingredients:
- 720 g (6 cups) all-purpose flour (see variations for whole wheat & gluten-free options)
- 6 tbsp ground flaxseed
- 3 tbsp baking powder
- 1 tsp cinnamon powder (optional, for added flavor)
- ½ tsp ginger powder (optional)
Wet Ingredients:
- 1.25 L (5¼ cups) dairy-free milk (oat, almond, soy, or coconut)
- 1 tbsp vanilla extract
Choose one:
- 120 g (½ cup) unsweetened applesauce (for oil-free version, keeps it moist)
- 120 ml (½ cup) neutral oil (such as avocado, sunflower, or light olive oil, for a crispier waffle)
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Instructions:
- Make the Flax Mixture
In a small bowl, whisk together 6 tbsp ground flaxseed and a little warm water. Let sit for 5 minutes until gel-like. Set aside. - Mix Dry Ingredients
In a very large bowl, whisk together 720 g (6 cups) all-purpose flour, 3 tbsp baking powder, optional 1 tsp cinnamon, and optional ½ tsp ginger powder. - Mix Wet Ingredients
In a separate large bowl, whisk together 1.25 L (5¼ cups) dairy-free milk, 1 tbsp vanilla extract, flax mixture, and either 120 g (½ cup) unsweetened applesauce (oil-free) or 120 ml (½ cup) neutral oil. - Combine
Pour wet into dry and stir gently until just combined. Do not overmix. Let rest for 5 minutes. - Cook
Preheat and lightly grease a waffle iron. Pour in batter and cook per your waffle iron’s instructions, typically 4–6 minutes, until golden and crisp. - Serve
Serve hot with fresh fruit, maple syrup, or your favorite toppings.
