If I had a dollar for every time I've searched Pinterest for 'eggless waffles', I would probably be able to hire a cook. For some reason, on mornings when the egg crates are empty and there's no other decent breakfast foods in the house, this is my go-to. This recipe is the best one I've found so far and after a few tweaks, I knew I had to share it with you!
The other wonderful perk to egg-free waffles, is the obvious fact that you have no egg whites to beat to stiff peaks! This was always the part of waffle-making that I dreaded. Mixing this recipe up literally takes ten minutes and as aQuick Waffles
lazy person mom of two little guys, nothing makes me happier!
// makes approximately 6 large waffles //
2 c flour
4 t baking powder
1 T honey
5 T coconut oil
2 T water
2 c almond milk or milk of your choice
1 t vanilla
Stir together melted coconut oil, vanilla, and honey. Add warmed milk and water so the oil doesn't re-harden. Mix in dry ingredients and stir until combined. Do not overmix! Cook in a preheated waffle iron. You will want to brush on coconut oil // or butter if you aren't dairy intolerant // because the honey makes the batter a bit sticky. Cook until browned and enjoy with maple syrup immediately.