Steps to Make Light Ricotta Cheesecake Recipe

Light And Fluffy Vegan Waffles

Reserve half a cup of the dough to be used later for topping;

Recipe Summary Light And Fluffy Vegan Waffles

Simple, vegan waffle recipe for a lazy weekend morning. Cooked waffles store well in the fridge or frozen and reheat in the toaster, if allowed to cool fully and kept separated between sheets of parchment paper.

Ingredients | Light Ricotta Cheesecake Recipe

½ cup warm water

2 tablespoons flaxseed meal

2 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon white sugar

½ teaspoon salt

1 ¾ cups almond milk

¼ cup vegetable oil

¼ cup applesauce

1 teaspoon vanilla extract

Directions

Combine water and flaxseed meal in a medium-sized bowl. Set aside for 5 minutes.

Combine flour, baking powder, sugar, and salt in a large mixing bowl. Mix well.

Add almond milk, oil, applesauce, and vanilla extract to flaxseed mixture. Combine until smooth. Add to flour mixture and stir until just combined.

Preheat a waffle iron according to manufacturer's instructions.

Add 1/3 cup waffle batter to the preheated waffle iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

You can use any milk substitute that you'd like, such as soy milk.

Info | Light Ricotta Cheesecake Recipe

prep: 10 mins cook: 30 mins total: 40 mins Servings: 6 Yield: 6 waffles

TAG : Light And Fluffy Vegan Waffles

Breakfast and Brunch, Waffle Recipes,