vegan breakfast

Vegan Banana Waffles

June 18, 2020 by hannahhossack Leave a Comment

Vegan banana waffles – these super fluffy vegan waffles are crispy on the outside and light and soft on the inside, you would never be able to tell that they are eggless and dairy-free! The ultimate vegan breakfast.

These vegan banana waffles are a great way of using up an overripe banana and they make an amazing indulgent breakfast or brunch.

They are crispy on the outside and super light and fluffy on the inside, with a mild banana flavour and a hint of warming spice. They are also really quick and easy to make which is always a bonus!

I love them served with sliced banana, chopped pecans and plenty of maple syrup, but they would also be incredible with chocolate sauce! (And maybe some vanilla ice cream too if you want to get really indulgent!).

And if you want to make plain vegan waffles with no banana then my fluffy vegan waffles recipe has got you covered!

How To Make Vegan Banana Waffles:

(For ingredients and full instructions see the recipe card below)

Mash the banana really well in a large bowl, try and get it as smooth as possible so that you don’t end up with lumpy waffles.

Whisk in the oil, non-dairy milk, light brown soft sugar, vanilla extract and vinegar until well combined.

Sift in the plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter as that can make the waffles tough.

Set the batter aside to rest while you heat up your waffle iron.

Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine).

Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.

Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.

Serve with your choice of toppings.

Top Tips For The Best Vegan Banana Waffles:

The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!

The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.

Use a really ripe banana for the best results – the more brown spots the better!

Don’t overbeat the batter as that can lead to tough waffles.

Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.

When the waffles are cooking, don’t open the waffle maker until they are ready!

The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.

When you open the waffle maker do it slowly to allow them time to release.

To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.

Can I Freeze Them?:

Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.

Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.

More Vegan Breakfast Recipes:

Fluffy vegan waffles

Fluffy vegan vanilla pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

Basic vegan granola

PB&J porridge

Vegan banana pancakes

Vegan pumpkin pancakes

Pumpkin spice granola

Banana porridge with blueberry compote

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Banana Waffles

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6 waffles

Author Domestic Gothess

Ingredients

1 medium very ripe banana (about 110g peeled weight)
60 ml (¼ cup) neutral oil (sunflower/vegetable/canola/mild olive/coconut)
300 ml (1 ¼ cups) non-dairy milk (I use soy or oat)
2 tsp vanilla extract
1 tsp cider or white wine vinegar
230 g (1 + ¾ cups + 2 Tbsp) plain (all-purpose) flour
20 g (2 Tbsp) cornflour (cornstarch)
2 Tbsp sugar (I use light brown soft)
1 Tbsp baking powder
¼ tsp bicarbonate of soda (baking soda)
1 ½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt

Instructions

Mash the banana really well in a large bowl, try and get it as smooth as possible.
Whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
Sift in the flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Whisk with a balloon whisk until just combined, do not over-beat the batter.
Set the batter aside to rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown and steam stops coming out of the waffle maker. The time they take to cook will vary depending on your machine so just keep an eye on them.
Repeat with the rest of the batter, oiling the waffle iron in between each batch. To keep the cooked waffles crisp, lay them in a single layer on a baking sheet in a low oven.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
The cornflour also contributes to the light, crispy texture; but you can swap it for more plain flour if you don’t have any.
Use a really ripe banana for the best results – the more brown spots the better!
Waffles are prone to sticking so make sure you oil your waffle maker well; you need to re-oil it in between cooking each batch of waffles. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready!
The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them. Don’t stack them as that will make them lose their crispiness.

Vegan Granola – Easy Customizable Recipe

April 15, 2020 by hannahhossack Leave a Comment

Vegan granola – this easy granola recipe can be customized to suit you! You can add nuts, seeds, dried fruit, spices, chocolate chips, coconut flakes etc etc. Use this base recipe as a blueprint to create all sorts of flavour combinations!

This vegan granola is so quick and easy to make and is a great base granola recipe that you can adapt to suit you.

I kept this version simple and just added a few seeds and a dash of mixed spice but you can omit those for a completely basic granola.

You can also add in pretty much whatever kind of mix-ins you like – nuts, seeds, dried fruit, coconut flakes, chocolate chips, cacao nibs, spices etc etc.

The only thing that you shouldn’t mess with is the ratio of base ingredients – oats, maple syrup and coconut oil (or another kind of neutral flavoured oil).

Making your own granola works out much cheaper than buying it ready made and you can customize it to suit you. Most shop bought granolas also contain honey so aren’t suitable for vegans but it is so easy to simply swap the honey for maple syrup to make your own vegan-friendly version.

This easy vegan granola uses a few simple ingredients to create a delicious basic granola that is perfect with milk, sprinkled on yogurt or just eaten by the handful out of the jar as a snack.

Give it a try! If you are capable of putting things in a bowl and stirring them then you are capable of making this granola!

How To Make Vegan Granola:

(For ingredients and full instructions see the recipe card below)

Start by mixing porridge oats and salt in a large bowl. If you are adding spices, seeds and/or chopped nuts then stir them through now.

Add your choice of oil (I like coconut) and syrup (I use maple) and give everything a really good stir so that it is all well coated.

Spread the mixture out on a roasting tray lined with baking parchment. If you like larger clusters of granola then you can pack it down firmly with a spatula.

Bake the granola for 20 minutes then remove from the oven and give it a stir. Unless you want big clumps, in which case don’t stir it.

Return the tray to the oven for 20 minutes. Keep an eye on it and give it a stir if it starts to darken around the edges. If you want large clusters be very gentle and try not to break the granola up too much.

After the 20 minutes is up, if you are adding coconut flakes or cacao nibs, stir them through now then return the granola to the oven for 5-10 minutes until it is pale golden and the coconut is lightly toasted. The granola won’t feel crisp yet, it will firm up as it cools.

Remove from the oven and leave to cool on the tray. If you are adding dried fruit or chocolate chips stir them through once the granola has cooled completely then transfer it to an airtight container where it will keep for at least a month.

Optional Mix-Ins:

You can add any of the following (you can add as many of these options as you like):

Before Cooking:

150g mixed seeds – pumpkin, sunflower, flax/linseed, hemp, chia, sesame etc.

150g roughly chopped nuts (unroasted) – pecans, walnuts, brazils, almonds, hazelnuts, pistachios, cashews etc.

1 1/4 tsp mixed spice/pumpkin spice or cinnamon

2 tsp vanilla extract

Partway Through Cooking:

A couple of handfuls of flaked coconut

35g cacao nibs

After Cooking:

150g dried fruit: raisins, cranberries, sultanas, apricots, dates, figs, goji berries, apple, mango, papaya, blueberries, cherries etc. Whole fruits should be roughly chopped.

100g chocolate chips – make sure the granola has cooled completely before adding these.

Top Tips For The Best Vegan Granola:

Use jumbo or regular rolled oats, not quick cooking ones for the best texture.

If you want large clusters of granola, spread the mixture out on the baking tray and pack it down with a spatula. Don’t stir it during baking or when it comes out of the oven. Leave it to cool then break it up with your hands.

For flakier granola, don’t pack the mixture down and give it a stir a couple of times while it bakes.

Don’t turn the oven up too high, a lower temperature is best to ensure that the granola cooks properly without burning.

Add your mix-ins at the right time – nuts, seeds and spices before baking, coconut and cacao nibs partway through and dried fruit and chocolate chips once the granola has cooled.

If you add loads of mix-ins you may need to add a little bit more maple syrup and coconut oil to ensure that everything gets an even coating.

You can swap the coconut oil for another oil if you like – canola, grapeseed or olive oil would be good options.

The maple syrup can be swapped for agave if you prefer.

Do not reduce the quantities of syrup and oil or you won’t get crisp, delicious granola.

As all ovens vary it is impossible to give an exact baking time so just keep an eye on the granola. It is ready when it looks lightly toasted with a pale golden colour and smells toasty.

More Vegan Breakfast Recipes:

Pumpkin spice granola

Vegan waffles

PB&J porridge

Fluffy vegan vanilla pancakes

Fluffy vegan banana pancakes

Banana porridge with blueberry compote

Vegan pumpkin pancakes

Vegan chocolate pancakes

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Granola

Course Breakfast

Cuisine vegan

Keyword granola

Prep Time 10 minutes

Cook Time 50 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Granola:

300 g (3 cups) rolled oats (jumbo is best; you ideally don't want to use quick cook oats)
½ tsp salt
120 ml (½ cup) maple syrup
80 ml (⅓ cup) melted refined coconut oil (or another neutral oil)

Optional Mix Ins:

1 ½ tsp mixed spice (pumpkin spice)
150 g (1 cup) mixed seeds (I used pumpkin, sunflower and flax)
150 g (1 cup) roughly chopped nuts
a couple of handfuls of coconut flakes
35 g (¼ cup) cacao nibs
150 g (1 cup) dried fruit, chopped if large
100 g (⅔ cup) chocolate chips

Instructions

Preheat the oven to 160°C/140°fan/320F/gas mark 3. Line a large roasting tin with baking parchment.
Place the oats in a large bowl and add the salt. If you are adding spices, nuts and/or seeds add them now. Mix everything together well.
Add the maple syrup and melted coconut oil and give it a good stir so that everything is well coated.
Spread the mixture out on the prepared tray. If you like larger clusters of granola then you can pack it down firmly with a spatula.
Bake the granola for 20 minutes then remove from the oven and give it a stir. If you want large clumps then skip this step.
Return to the oven for 20 minutes. Keep an eye on it and give it a stir if it starts to darken around the edges. If you want large clusters be very gentle and try not to break the granola up too much.
After the 20 minutes is up, if you are adding coconut flakes or cacao nibs, stir them through now then return the granola to the oven for 5-10 minutes until it is golden and the coconut is lightly toasted. The granola won't feel crisp yet, it will firm up as it cools.
Remove from the oven and leave to cool on the tray. If you are adding dried fruit or chocolate chips stir them through once the granola has cooled completely then transfer it to an airtight container.

Recipe Notes

Use jumbo or regular rolled oats, not quick cooking ones for the best texture.
If you want large clusters of granola, spread the mixture out on the baking tray and pack it down with a spatula. Don’t stir it during baking or when it comes out of the oven. Leave it to cool then break it up with your hands.
For flakier granola, don’t pack the mixture down and give it a stir a couple of times while it bakes.
Don’t turn the oven up too high, a lower temperature is best to ensure that the granola cooks properly without burning.
Add your mix-ins at the right time – nuts, seeds and spices before baking, coconut and cacao nibs partway through and dried fruit and chocolate chips once the granola has cooled.
If you add loads of mix-ins you may need to add a little bit more maple syrup and coconut oil to ensure that everything gets an even coating.
You can swap the coconut oil for another oil if you like – canola, grapeseed or olive oil would be good options.
The maple syrup can be swapped for agave if you prefer.
Do not reduce the quantities of syrup and oil or you won’t get crisp, delicious granola.
As all ovens vary it is impossible to give an exact baking time so just keep an eye on the granola. It is ready when it looks lightly toasted with a pale golden colour and smells toasty.

Vegan Blueberry Muffins

April 8, 2020 by hannahhossack 2 Comments

Vegan blueberry muffins – these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries. The perfect snack!

These vegan blueberry muffins are light, fluffy, moist, moreish and perfect for snacking on!

They are also really quick and easy to make, and mostly just use basic storecupboard ingredients; apart from the blueberries and some non-dairy yogurt.

The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.

Vegan blueberry muffins may be a simple, basic recipe but they are so satisfying! It is the kind of recipe that is guaranteed to be a crowd pleaser; nobody can say no to a muffin!

How To Make Vegan Blueberry Muffins:

(For ingredients and full instructions see the recipe card below)

Preheat the oven and line a 12 hole muffin tin with ten paper muffin cases.

Start by mixing together the dry ingredients in a large bowl – plain flour, baking powder, caster sugar and salt.

In a jug whisk together the wet ingredients – non-dairy milk, non-dairy yogurt, sunflower oil, vinegar and vanilla extract.

You want to make sure that the dry ingredients and wet ingredients are really well mixed separately as when you combine them together you can’t over-mix the batter.

Mix the blueberries with a bit of plain flour and shake off the excess. This step is less important if you are using fresh blueberries but if you are using frozen you really want to dust them with flour as they contain more moisture.

Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.

Add two thirds of the blueberries and gently fold them through.

Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.

Bake at an initial high heat for five minutes then turn the oven down and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Don’t over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.

Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.

Tossing the blueberries with a little flour helps to stop them from sinking and soaks up some of the excess juices.

Saving some of the blueberries to scatter over the tops of the muffins just before they go in the oven ensures that they will have an even distribution of blueberries, they won’t all just sink to the bottom.

For nice tall muffins, fill the cases almost all the way to the top. This recipe makes ten rather than twelve muffins as we are making them a little bit bigger.

An initial blast in the oven at a high heat helps to create a nice domed top; we then turn to oven down to ensure that they cook properly in the middle.

Variations:

You can swap the blueberries out for most different kinds of fruit – raspberries, strawberries, blackberries, diced apple, peaches, pear etc etc.

Try adding a teaspoon of cinnamon to the batter along with the flour.

Add in a couple of tablespoons of finely grated lemon or orange zest for a citrussy twist.

Swap the vanilla extract for almond.

Swap the blueberries for chocolate chips and/or chopped nuts or dried fruit.

How To Store Muffins:

These vegan blueberry muffins are best eaten on the day they are baked but they will keep for about two days in an airtight container. You may find that they become a bit sticky as they absorb moisture from the blueberries.

To combat this you can warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes before serving.

Can I Freeze These Vegan Blueberry Muffins?:

Yes these vegan blueberry muffins freeze really well in an airtight container or freezer bag for up to three months.

Allow to defrost for a couple of hours at room temperature. They are nice if you warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes to refresh them before serving.

More Vegan Muffins And Cupcakes:

Vegan pumpkin muffins

Vegan banana nut muffins

Vegan chocolate cupcakes for two

Vegan red velvet cupcakes

Vegan chocolate cupcakes (Halloween style!)

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 2 votes

Vegan Blueberry Muffins

Vegan blueberry muffins – these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries. The perfect snack!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword muffins

Prep Time 10 minutes

Cook Time 20 minutes

Servings 10 muffins

Author Domestic Gothess

Ingredients

250 g (2 cups) plain (all-purpose) flour
150 g (¾ cup) caster sugar (or granulated)
2 tsp baking powder
1/2 tsp salt
240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)
80 g (⅓ cup) non-dairy yogurt (I used the Coconut Collaborative)*
60 ml (¼ cup) sunflower oil or another mild flavoured oil of choice**
1 tsp cider or white wine vinegar (you can use lemon juice if you don't have vinegar)
2 tsp vanilla extract
180 g (6 oz/1 ¼ cups) fresh or frozen blueberries***
1 Tbsp plain (all-purpose) flour

Instructions

Preheat the oven to 220°C/425°F/gas mark 7. Line a 12 hole muffin tin with 10 paper muffin cases.
Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
In a separate jug whisk together the milk, yogurt, oil, vinegar and vanilla extract until smooth.
Mix the blueberries with the Tbsp of plain flour and shake off the excess.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
Add two thirds of the blueberries and gently fold them through.
Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
Bake for five minutes then turn the oven down to 190°C/375°F/gas mark 5 and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean (apart from blueberry juice).
Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
*The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.
**If you use coconut oil it should be melted and your milk and yogurt MUST be at room temperature or slightly lukewarm otherwise the oil may resolidify.
***Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.

Vegan Waffles

March 4, 2020 by hannahhossack Leave a Comment

Vegan waffles – these amazing easy vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.

This easy vegan waffle recipe is so quick and easy to make and the results are so fluffy and crispy you would never be able to guess that they are in fact vegan!

The special ingredient that I used to replace the eggs and make them fluffy and crisp is aquafaba – the liquid drained from a tin of chickpeas.

It works amazingly well to create that light texture that is just perfect for soaking up lashings of maple syrup; you don’t even need to whip it first, it works great straight from the can!

If you don’t want to use aquafaba then I have provided instructions to make them just with non-dairy milk instead, but if you can I do really recommend making the aquafaba version as the texture is superior in my opinion.

How To Make Vegan Waffles:

(For ingredients and full instructions see the recipe card below)

In a large bowl whisk together plain flour, sugar, baking powder and salt. You can adjust the amount of sugar to suit you – 4 Tbsp for sweet waffles, 2 Tbsp for waffles with just a hint of sweetness, or omit it entirely for savoury ones.

In a jug whisk together unsweetened non-dairy milk (soy is best as it has the highest protein content), vinegar, aquafaba, oil and vanilla extract. (Omit the vanilla for savoury waffles).

You can also make them without aquafaba if you prefer, in which case you just use extra milk and another teaspoon of vinegar. I do recommend making the aquafaba version if possible however as they have a better texture.

Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while your waffle iron heats up.

Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.

You can place the cooked waffles on a baking tray in a low oven while you cook more to keep them crisp.

Top Tips For The Best Vegan Waffles:

The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!

To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.

Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.

When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.

When you open the waffle maker do it slowly to allow them time to release.

To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.

Can I Freeze Them?:

Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.

Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.

More Vegan Breakfast Ideas:

Fluffy vegan vanilla pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

PB&J porridge

Vegan banana pancakes

Vegan pumpkin pancakes

Pumpkin spice granola

Banana porridge with blueberry compote

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Waffles

Vegan waffles – these amazing vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6 waffles

Author Domestic Gothess

Ingredients

Aquafaba Waffles:

250 g (2 cups) plain (all-purpose) flour
2-4 Tbsp sugar (depending on how sweet you want them)
2 tsp baking powder
1/2 tsp salt
250 ml (1 cup) unsweetened non-dairy milk (I use soy)
1 tsp cider or white wine vinegar
120 ml (1/2 cup) aquafaba (from 1 tin of chickpeas)
60 ml (1/4 cup) sunflower oil (or another neutral oil)
2 tsp vanilla extract

Non-Aquafaba Waffles:

250 g (2 cups) plain (all-purpose) flour
2-4 Tbsp sugar (depending on how sweet you want them)
2 tsp baking powder
1/2 tsp salt
420 ml (1 + ¾ cups) unsweetened non-dairy milk (I use soy)
2 tsp cider or white wine vinegar
60 ml (1/4 cup) sunflower oil (or another neutral oil)
2 tsp vanilla extract

Instructions

In a large bowl whisk together the plain flour, sugar, baking powder and salt.
In a jug whisk together the milk, vinegar, aquafaba (if using), oil and vanilla extract.
Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.
Serve with your choice of toppings.

Recipe Notes

If possible I recommend making the version WITH aquafaba as they have a better texture.
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.
Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.

Fluffy Vegan Chocolate Pancakes With Chocolate Sauce

September 19, 2019 by hannahhossack 5 Comments

Fluffy vegan chocolate pancakes with chocolate sauce – these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

These fluffy vegan chocolate pancakes are the ultimate indulgent breakfast or brunch! They are super soft and fluffy American style chocolate pancakes topped with a luscious chocolate sauce; and all made without eggs or dairy!

They make a wonderful lazy weekend breakfast or brunch. I recommend serving them with fresh berries; they go beautifully with the rich chocolate flavour.

The pancakes themselves are not too sweet, so I do think that they need to be served with the chocolate sauce to help sweeten them up; but if you don’t fancy making the sauce they would be delicious with maple syrup too!

The fluffy texture comes from adding cider vinegar to the batter, which reacts with the baking powder creating lift. The reaction between the two happens as soon as you mix the wet and dry ingredients together, so you need to cook the pancakes as soon as you have made the batter.

If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter. And don’t worry about being able to taste the vinegar in the pancakes – it is totally undetectable.

How To Make Fluffy Vegan Chocolate Pancakes:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. *

Start by making the chocolate sauce; whisk together sugar, cocoa powder, cornflour (cornstarch), espresso powder and salt in a saucepan then gradually whisk in non-dairy milk, making sure that there are no lumps.

Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.

The sauce can be stored in the fridge for up to 3 days. Simply re-heat as needed.

To make the pancakes, whisk together plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl.

Gradually whisk in unsweetened non-dairy milk to make a smooth batter then whisk in melted vegan butter, cider vinegar and vanilla extract. Don’t leave the batter sitting around before you start cooking the pancakes as they won’t be as fluffy.

Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.

Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges.

Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes. You can keep them warm in a low oven if needed.

Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

Can I Freeze Them?:

Yes, these fluffy vegan chocolate pancakes can be frozen (minus the chocolate sauce) – freeze in a single layer then place them in a container or freezer bag. Reheat in a medium-low oven as needed.

More Vegan Pancake Recipes:

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Vegan Chocolate Pancakes

Fluffy vegan chocolate pancakes with chocolate sauce - these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.

Course Breakfast

Cuisine American, vegan

Keyword pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

Chocolate Sauce:

30 g (1/4 cup) cocoa powder
1/2 tsp cornflour (cornstarch)
60 g (1/3 cup) caster sugar
1/2 tsp instant espresso powder
pinch salt
250 ml (1 cup) milk
30 g (1 oz) dark chocolate chopped
30 g (2 Tbsp) vegan block butter
1 tsp vanilla extract

Chocolate Pancakes:

235 g (2 cups minus 2 Tbsp) plain (all-purpose) flour
50 g (1/3 cup + 1 Tbsp) cocoa powder
20 g (2 Tbsp) cornflour (cornstarch)
1 Tbsp baking powder
1/2 tsp salt
60 g (1/3 cup) light brown soft or caster sugar
400 ml (1 + 2/3 cup) unsweetened non-dairy milk
45 g (3 Tbsp) melted vegan butter
2 tsp cider/white wine vinegar
2 tsp vanilla extract

Instructions

Start by making the chocolate sauce; whisk together the cocoa powder, cornflour (cornstarch), sugar, espresso powder and salt in a saucepan then gradually whisk in the milk, making sure that there are no lumps.
Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add the chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.
To make the pancakes, whisk together the plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl. Gradually whisk in the milk to make a smooth batter then whisk in the melted vegan butter, cider vinegar and vanilla extract.
Don't leave the batter sitting around before you cook it as the pancakes won't be as fluffy.
Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.
Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges. Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes.
Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.

PB&J Porridge (Peanut Butter and Raspberry Oatmeal)

March 12, 2019 by hannahhossack Leave a Comment

PB&J porridge – creamy vegan peanut butter porridge topped with tangy raspberry compote. This oatmeal is quick and easy to make and a healthy way to keep you full until lunchtime.

I have oats for breakfast most days, whether in the form of muesli, granola, overnight oats or porridge. Plain porridge can get pretty boring however so I like to change up my mix-ins and toppings to keep it interesting….

vegan breakfast

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Top Tips For The Best Vegan Banana Waffles:

Can I Freeze Them?:

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Vegan Banana Waffles

Ingredients

Instructions

Recipe Notes

How To Make Vegan Granola:

Optional Mix-Ins:

Top Tips For The Best Vegan Granola:

More Vegan Breakfast Recipes:

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Vegan Granola

Ingredients

Granola:

Optional Mix Ins:

Instructions

Recipe Notes

How To Make Vegan Blueberry Muffins:

Top Tips:

Variations:

How To Store Muffins:

Can I Freeze These Vegan Blueberry Muffins?:

More Vegan Muffins And Cupcakes:

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Vegan Blueberry Muffins

Ingredients

Instructions

Recipe Notes

How To Make Vegan Waffles:

Top Tips For The Best Vegan Waffles:

Can I Freeze Them?:

More Vegan Breakfast Ideas:

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Vegan Waffles

Ingredients

Aquafaba Waffles:

Non-Aquafaba Waffles:

Instructions

Recipe Notes

How To Make Fluffy Vegan Chocolate Pancakes:

Can I Freeze Them?:

More Vegan Pancake Recipes:

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Vegan Chocolate Pancakes

Ingredients

Chocolate Sauce:

Chocolate Pancakes:

Instructions

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.