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Apple Spice Vegan Wafffles

I know that I’ve mentioned before how I don’t like breakfast to be a fattening affair. Once in a while? Sure, but because I really enjoy breakfast foods and want to have them more than once in a blue moon, I like to work out ways to have my cake – waffles, in this case – and eat it, too.

These waffles are based on a recipe that a friend gave to me, so I’m not sure where they originated, but when I first made them I was surprised that they came out as well as they did. After all, waffles are usually generous about the amount of fat that they use, so to see a recipe for a waffle that didn’t use butter, oil or eggs, but still turned out to be quite tender and, if you grease the iron well, they will come out crisp, just as you would expect any other waffles to. Greasing the iron is very important with this recipe because they can stick even in a nonstick pan.

The waffles are flavored with a combination of spices that is often used in apple pies and other apple-flavored baked goods. It brings out the subtle sweetness of the applesauce and goes very well with maple syrup.

Apple Spice Vegan Wafffles
1 1/2 cups all purpose flour
1/2 cup rolled oats
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 cup milk (soy, or regular if you aren’t vegan)
1 cup apple sauce
1 tsp vanilla extract

Combine all dry ingredients in a large bowl and stir together. Add in milk, apple sauce and vanilla and stir until just smooth.
Preheat waffle iron, grease well with cooking spray (even if it’s nonstick) and cook waffles according to the manufacturer’s instructions.
Serve immediately, with plenty of syrup.

Makes 2-4 waffles and serves 3-4, depending on the size of your waffle iron.

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  • Emily
    October 1, 2006

    I’m definitely going to try these- they sound great and I’m always looking for healthier ways to eat my favorite sweets.

  • kickpleat
    October 1, 2006

    these look great and i think they’ll make an almost decadent monday morning breakfast!

  • Jessica
    October 1, 2006

    These look delicious! On Good Eats, Alton Brown said that waffles need fat because they need to crisp up on the edges and get light on the inside (like french fries and beignets). So I gave up all hope of a low-fat waffle recipe. Now if only I had a waffle iron…I don’t like uni-taskers in the kitchen.

    I don’t like breakfasts to be fattening either, until I tried a chocolate croissant from Tisserie bakery in Manhattan. Yes, it’s greasy but in a good way.

  • My Space
    October 1, 2006

    Wow, the waffle look attractive with the syrup!

  • Julie
    October 2, 2006

    I’ve been wanting to try some vegan baking, so thanks for this recipe. I love sweet breakfast foods, but with all the calories in the syrup alone, I only reserve them for special occasions. I would love to have a waffle recipe that is tasty and healthy, so I’m hoping this is the one!

  • UnGourmetGal
    October 2, 2006

    Thanks for inspiring my breakfast for tomorrow morning, they waffs look great. I’m usually a pancake girl, but I need to branch out a bit.

  • Julia
    October 3, 2006

    oeeeh, those look goohood. and so healthy(!)
    can’t think of a better way to tart my morning! =)

  • Lydia
    October 3, 2006

    These look fabulous, but I don’t have a waffle maker. Can I make them like pancakes, in a pan? Or maybe in a tart ring?

  • Lauren
    October 4, 2006

    I’m vegan AND a waffle-lover, so this post made my day! 😀

  • the yUmMie dUmMieS
    October 5, 2006

    Cool! I’ve been hunting for low-fat recipes and this is one which is a MUST HAVE. Thanks!

  • pumpkinpie
    October 11, 2007

    Thanks for the recipe! These were as gorgeous as your photo promised (and they stuck to the iron, just as you warned!). I love the idea of a healthful waffle, so I used whole-wheat pastry flour. I am eager to try your other waffle recipes, but my latest inspiration was to make a Gorgonzola polenta waffle. I cooked Gorgonzola polenta, let it set into squares, then cooked it again in the waffle iron. It worked beautifully– crisp and golden. Great for a variation on eggs Benedict.

  • Anne CookieCookie
    January 20, 2008

    These worked great! We had about 3/4 cup apple sauce, so added some sugar and a capful of canola oil. Had no trouble with the waffles sticking, so try the oil!

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