Yep. These waffles have alot to live up to with a name like that. Super Power Waffles.
Really, though, these waffles have some super powers.
When my mom proclaimed the glories of this recipe a few weeks ago, I was skeptical, to say the least. Right now, my parents are kind of on this oil-free thingy. I mean, they eat oil occasionally, but they are pretty evangelistic about how terrible refined oils are for you. Sometimes, I’m annoyed. But, lately, I’ve been trying to be open-minded about the whole thing.
When my parents came to visit a few weeks ago, Mom convinced me to let her make an oil-free enchilada sauce that she raved about. It was surprisingly amazingly amazing! (Okay, so I kind of covered it in non-oil-free vegan “cheese,” but anyways…)
Mkay. So, my mom gave me this waffle recipe, which she got from a friend/relative, who adapted a recipe from the 7 Secrets Cookbook (affiliate link).
And then, I made the waffles.
And, I was incredulous.
Even before the berry sauce went on, I was popping waffle pieces into my mouth left and right. (It’s a wonder there was any left to photograph.)
And then the berry sauce went on…
And then, this happened. (Leftover coconut cream from Trader Joe’s…)
Then, BAM! It was gone. Completely inhaled/devoured by myself and Jonathan.
If you’re searching for a vegan, gluten-free, oil-free, soy-free, sugar-free, everything-free, miracle-working, super-hearty, easy, … waffle recipe, then search no further. This is it, my friends.
Breakfast is served.
Healthy Vegan Waffles
Equipment
- waffle iron
Ingredients
- 2 cups water
- 1 cup oats Use certified gluten-free oats, if desired.
- 1/4 cup millet or cornmeal
- 1/4 cup flax meal
- 1/3 cup whole pecans or walnuts I used a mixture of both
- 1/2 teaspoon salt
- 1/4 apple
- 1 handful sesame seeds optional
Instructions
- Blend all ingredients (except optional sesame seeds, which we’ll use later) in a high speed blender until smooth. (I use Vitamix.)
- Heat up your waffle iron as per manufacturer’s instructions. If you are going for a completely oil-free waffle (and you don’t have a brand new non-stick waffle iron), you’re going to want to sprinkle a few sesame seeds on the lower portion of your waffle iron before pouring on the batter. Now, pour on your batter. Sprinkle a few more pinches of sesame seeds on the top of your batter before pulling down your iron lid.
- Cook waffle according to your waffle iron’s instructions, but I wouldn’t trust your waffle iron if it beeps that this waffle is done before 6 minutes. With my Cuisinart waffle iron, this waffle needed to cook at least 8-10 minutes before it was done. Remember, with all the oats and flax in there, you’re going to want to cook it a little bit longer to prevent goopiness, for lack of a better term.
- Serve up your waffles hot with your favorite fruit sauce!
http://www.cookingquidnunc.com/
http://www.relishmeals.blogspot.com
http://www.kitchenflavours.net
Thank you Lindsay, this recipe looks amazing! I’m sorry if it is a stupid question, but do use raw or cooked cornmeal? I’m asking because the cornmeal I buy I France takes a while to cook and I’m not sure it would be ready in 10 minutes ;) thank you for your help!
Hi Nina! Don’t worry…no question is stupid. ;) I don’t cook the cornmeal in advance. If you’re afraid that your version of cornmeal won’t be cooked, you could try using millet instead. Can you get millet in France?
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These waffles taste great! But they didn’t work for me :( airy and crunchy on the outside which was nice but still “wet” on the inside. I’m using a cuisinart griddler w waffle inserts.
Do you have a little nutrition fact sheet for these with # of carbs, protein, fiber, etc per serving?
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I did these on a Belgian waffle maker and the first round was awful. They were dense and undercooked on the inside. I had half the batter left so I added 1/4 tsp of baking powder and the second round was wonderful. So, going forward, I will add 1/2 tsp baking powder to the batter. They are fluffy and crunchy (I’ll admit I brushed coconut oil on the plates before cooking). Thanks for sharing.
Hi there!
I really love your website and your sweet bio; I too am a child of God and it blesses me so much when I see others displaying that feature for the world to see :) I did also want to comment on how much I loved the simplicity of this amazing recipe and how healthy the ingredients are, I just really wished they could have turned out as beautifully for me as they did for you in the pictures :( I was excited when I saw they didn’t need any baking powder or soda but I followed the recipe to a T and they turned out flat and crunchy. My husband suggested maybe I over-blended them? Just hoping maybe you could shed some light on what I could to make them better. THanks so much, and Lord bless you and your ministry you have here!! :)
This recipe is now our family’s favorite waffle recipe! I don’t even look anymore for a different waffle recipe! No more crazy blood-sugar spike and drop with white flour/white sugar waffle breakfasts! Even our non-vegan, SAD (Standard American Diet) friends like these! Thank you so much for sharing this! The only change I made was to reduce the water to 1 1/2 cups. I usually double or triple the recipe, and I freeze any leftovers. To reheat the frozen waffle I microwave for 30 sec to 1 min, then put in the toaster to finish warming. Yum! Yum!