Norwegian Style Vegan Waffle Recipe
A vegan version of a traditional Norwegian waffle recipe. Vaffler are softer and fluffier than American waffles, and they're lightly spiced with cardamom and topped with a dollop of sour cream and a swirl of sweet strawberry jam. So delicious! I hope you enjoy!
Ingredients
Wet Ingredients
- 2 tbsp ground flax seeds
- 3 tbsp water
- 1 cup almond milk unsweetened
- 2 tsp apple cider vinegar
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil refined not virgin, or melted vegan butter
Dry Ingredients
- 1 cup flour
- 1.5 tsp baking powder
- 1 tsp ground cardamom
- 1/4 tsp kosher salt
For cooking
- vegan butter for greasing the waffle iron
Toppings
- strawberry jam
- vegan sour cream or plain vegan yogurt
Instructions
MAKE THE FLAX "EGG"
- In a small bowl, mix together the ground flax seeds and water. Stir and set aside to thicken. About 10 mins. In the meantime prep the rest of the ingredients.
MAKE THE "BUTTERMILK"
- Combine the almond milk and vinegar together, stir, and set aside to curdle.
MIX THE DRY INGREDIENTS
- Add all of the dry ingredeints to a large mixing bowl. Mix well with a fork or a whisk and then add the curdled buttermilk, thickened flax egg, and vanilla. Stir to combine, but do not overmix. Lumps are ok.
- Add the melted coconut oil and maple syurp, mix until incorporated then let the batter rest at room temp for 15 minutes. I use this time to pour myself a cup of coffee and take out the vegan sour cream and strawberry jam to serve on top of the waffles when they're ready 😊Note: for waffles that are a little crispier, sub granulated cane sugar instead of maple syrup and add it into the dry ingredients before adding the wet ingredients.
Warm the waffle iron according to the manufacture's instructions. I like to lightly grease the iron with some melted refined coconut oil or melted vegan butter. My Norwegian Grandma always used butter so I often to do that do the flavor.
- When the waffle iron is warm, spoon the batter into the center. Do not overfill. Then close and cook until golden brown. Tip: Let them brown into an even golden brown color. Try to resist the urge to remove the waffle right when it shows the first sign of browning. You want an even, lightly golden hue all over the surface of each waffle.
Serve
- Serve these waffles while still warm with a dollop of vegan sour cream or (my favorite) plain unsweeteend almond milk yogurt. Then add a spoonful of strawberry or lingonberry jam on top and enjoy! 😊
Notes
- Allow the flax egg to properly thicken into a gel. This couldn't be simpler, just mix and let it sit for 10 minutes while you prep the other ingredients. Doing the step first ensures that it's ready and waiting for you, not the other way around.
- Don't over mix the batter or the waffles will become tough. Some lumps in the batter are ok.
- No one likes waiting but letting the batter rest for a few minutes really does make for a better waffle. 10 - 15 minutes of rest is optional but recommended as this will allow the flour to rehydrate, which gives these waffles a nice texture.
- Grease the waffle iron with some vegan butter. My Grandma loved butter and the little bit of vegan butter on the waffle iron not only adds a little flavor, but it also helps the surface of the waffles to brown evenly.
- Freeze leftover waffles by allowing them to cool completely, then freezing in a single layer and storing in an airtight container. Toast to reheat. This will make them crispier than when they were first cooked but I think they still taste great!
- If you don't have cardamom, sub cinnamon or just leave it out. I do recommend making this with cardamom if possible though, it makes for such a distinctly Norwegian waffle :)