Ingredients
Equipment
Method
Preparation
- Preheat your waffle iron as you prepare your other ingredients. If needed, coat with a nonstick spray. I skip this step as my waffle maker is already nonstick
- Melt your coconut oil and then allow to cool while you proceed with the recipe. I use a double broiler method to melt mine by placing a glass bowl over a pot with simmering water on low-medium heat. Use the method that works best for you.⅓ cup coconut oil
- Squeeze lemon juice into the liquid measuring cup holding your plant-based milk. Briefly stir, then set aside to allow the milk to curdle.1 tablespoon lemon juice
- In a separate mixing bowl, add the aquafaba. On low-medium speed with your hand mixer, whip until soft peaks form and the whipped aquafaba has an even texture (foamy with no concentrated liquid at the bottom of the bowl). Set aside for a few minutes.6 tablespoons aquafaba
Batter
- In a medium mixing bowl, sift together dry ingredients. If beetroot powder isn't evenly incorporated, give the ingredients a quick turn with a balloon whisk until pink throughout.2 cups unbleached all-purpose flour, 2 tablespoons beetroot powder, 1 teaspoon kosher salt, 2 teaspoons baking powder
- Stir together the wet ingredients except aquafaba. Sugar is hygroscopic (attracts water), which is why it's grouped with wet ingredients.1 ½ cups oat milk, ⅓ cup coconut oil, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract
- Gently pour and incorporate the wet ingredients into the dry mixture. Stir just until combined to avoid overmixing.
- Fold in the whipped aqufaba until evenly combined.
Bake
- Add a scoop of waffle mix to your waffle maker and bake until the timer is done and released steam from the edges of the waffle maker has slowed.
- Remove the waffle and place on a cooling rack while you repeat the process until all batter has been used. The cooling rack and waffles can be placed in the oven to maintain warmth while the remaining waffles are made.
- Enjoy immediately or cool completely and store in an airtight container in the refrigerator for up to 3 days. Wrap and freeze for up to 3 months for longer term storage. Reheat on a baking sheet in a low oven for about ten minutes to warm and regain the crispy texture.
Nutrition
Video
Notes
- Use room temperature ingredients; though, coconut oil can still be warm after melting
- Follow the instructions of your waffle maker
- The waffles will likely appear light brown in the center and be pinker or more red on the edges