Servings: 3 waffles
Calories: 253kcal
Equipment
- 1 medium bowl
- 1 sifter
- 1 whisk
- 1 waffle iron
- 1 Tablespoon
Ingredients
- 1 large egg
- ½ cup plant-based creamer oat, almond, coconut, soy - we used oat!
- ¼ cup heavy cream
- 1 Tbsp unsalted butter melted
- 2 tsp Madagascar vanilla bean extract
- 1 cup pancake mix sifted; we used Krusteaz buttermilk
Instructions
- Using a whisk, hand mixer, or rotary beater, beat the egg well.
- Sift the pancake mix to ensure it's smooth and all lumps are removed.
- Then, add melted butter, milk, and pancake mix. For about a minute or two, continue to mix batter very thoroughly, until you have a smooth consistency.
- Let the batter sit for another minute or two, allowing it to thicken a bit (for a super fluffy waffle).
- In the meantime, you can get your waffle iron preheated (according to the manufacturers' instructions).
- Pour the batter into hot waffle iron (3 - 4 Tablespoons of batter = 1 waffle). Cook for 3 - 4 minutes (until steaming begins), or for crispier waffles, add another 1 - 2 minutes to your cooking time (or per your waffle irons' instructions).
- Serve hot and Enjoy!
Video
Notes
Note: You can use whole milk, half-and-half, or whatever you have. It's exactly what we did! That's how we came to use a plant-based creamer and heavy cream. So we vouch for the super fluffiness of this combination, and hope you enjoy it the same!
You can also top your waffle with whatever you choose! Fruits, jams/jellies/preserves, syrup, whipped cream (store-bought or homemade), basically anything that suits your fancy.
Storage Tips
- Once fully cooled, you have two options. You can either:
- Refrigerate: In an airtight container or resealable freezer bag, using parchment paper in between each waffle, you can store them for up to 4 days.
- Freeze: Place the waffles on a baking sheet and allow to freeze separately for 2 hours. Remove them from the baking tray and place them in a resealable freezer bag - ensuring to remove as much air as possible so they don't dry out - using parchment paper in between each waffle. Seal, and store for up to 3 months.
Reheating
- In a hurry, you can use the microwave, but expect the crispiness to deplete a bit.
- However, to retain crispiness you can use your oven, toaster oven, or regular toaster (on low).
Nutrition
Calories: 253kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 249mg | Potassium: 133mg | Fiber: 1g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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