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    You are in: Home / Breakfast / The Best Vegan Oat & Walnut Waffles (Or Pancakes) Recipe
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    The Best Vegan Oat & Walnut Waffles (Or Pancakes)

    The Best Vegan Oat & Walnut Waffles (Or Pancakes). Photo by Acoustic Indigo

    1/1 Photo of The Best Vegan Oat & Walnut Waffles (Or Pancakes)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Zenmaria's Note:

    Our Sunday tradition entails that my hubby make waffles for me and the boys (3 and 5). We tried this recipe this morning and it was the BEST waffles he's made by far! This recipe is from Moosewood Resturant and is listed exactly as they wrote it. Here are my adaptions: We omitted the walnuts due to allergies. We used all unbleached flour. We decreased the soy milk by 1/3 cup and added a glob of vanilla yogurt instead. We used sugar instead of maple syrup. Lastly, we doubled the recipe for the four of us because we love leftovers for the next morning! (though I only added one tbsp of oil instead of two) This could be used for pancakes also. Follow-up: since posting this recipe, I tried as pancakes. While the taste was good, I prefer the waffles.

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    Units: US | Metric


    1. 1
      If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
    2. 2
      In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
    3. 3
      In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
    4. 4
      make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
    5. 5
      Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
    6. 6
      After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
    7. 7
      Preheat waffle iron and lightly oil to prevent sticking.
    8. 8
      Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.

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    Ratings & Reviews:

    • on March 25, 2011


      I made these according to the recipe, except I used 2% milk instead of soy (I'm not a vegan - just a dude who ran out of eggs). I have to disagree with a couple of other posts in that I didn't miss the eggs at all. The waffles were just as crispy as any others I have made. My suggestion to anyone making waffles of any type is not to stack them after they're cooked. That makes them soggy. I wouldn't recommend this recipe to anyone who doesn't like walnuts (which I do), as that seemed to be the dominant flavour to me. We liked them.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2014


      I made these waffles for my vegan stepson the day after Thanksgiving. He's a picky eater, and said that I could serve them in a restaurant! My husband, who's Belgian (home of the waffle), LOVED them, and I thought they were absolutely delicious. I made the batter exactly as written, but then thought that it looked a little I added some more oats and a little bit more whole wheat flour (and some vanilla extract because I love it). I have a round waffle iron, and this recipe only made 2 1/2 waffles. If you're making them for the whole family, I would double it. I've made at least 10 different versions of "healthy" waffles, and this was by far the best recipe I've used. Thank you so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2013


      We loved these! We were doing a vegan whole food diet. I used pecans and added blueberries. 2 T instead of 2 t baking powder for fluffy pancakes. This is our only recipe we will use from now on.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for The Best Vegan Oat & Walnut Waffles (Or Pancakes)

    Serving Size: 1 (51 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.9
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 473.5 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 2.5 g
    Sugars 1.3 g
    Protein 5.2 g

    The following items or measurements are not included:

    vanilla-flavored soymilk

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