- 1 Tbsp flax meal
- 3 Tbsp warm water
- 1 1/2 cups warm non-dairy milk (I use organic vanilla soy milk mostly)
- 1 1/2 cups whole wheat flour (I use Bob's Red Mill)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/3 cup melted coconut oil (I like Nutiva brand organic coconut oil)
Preheat your waffle iron while you make the batter.
Combine the flax meal and warm water in a small dish and set aside.
Measure out the milk and warm it. You don't want it hot, just baby-bath warm.
Combine the flax meal and warm water in a small dish and set aside.
Measure out the milk and warm it. You don't want it hot, just baby-bath warm.
In a large bowl, combine the flour, baking powder, salt and sugar.
Pour the warm milk into the dry ingredients (don't mix it yet). Melt the coconut oil and pour that in as well. Give your flax meal and water a little stir. If it looks like it is starting to get a little egg-like go ahead and pour it in. If it isn't thick and slimy yet, give it another minute or two.
Once all the wet ingredients are added to the dry ingredients, stir them together just until combined. Don't over mix, this does bad things to waffle batter.
Pour the batter onto your waffle iron and cook as your waffle iron directions state.
This makes about 6 of these big thick waffles.
Load them up with your favorite peanut butter, berries, vegan whipped cream and, of course, real maple syrup. Yum!!
