Vegan Eggnog Waffles
September, October, November and December are whirlwind months. It seems one second television is swamped with back to school commercials and the next week you’re trying not to bust your butt on icy sidewalks. So much happens during the fall/early winter that it can be easy to get caught up in dinner planning, family outings, gift buying, and wrapping up some last minute details at work before a long holiday weekend.
At some point you just have to chill out and what’s chiller than a waffle? Probably nothing. Waffles are practically synonymous with joy, maybe because they’re covered in syrup or maybe because they are generally made by someone you love or shared with people you love. Waffles are a feel-good kind of guy and that’s why they’re perfect for the busiest season of them all.
These vegan eggnog waffles are incredibly easy to make and are fairly healthy as far as waffles go. Made with whole wheat flour, nutmeg, cinnamon, and a good dose of ‘nog they pack a punch of fiber while using the flavors of the season to get you ready for your holiday vacation.
Whip these up in 30 minutes or less!
Vegan Eggnog Waffles
(makes 8 waffles)
- 2 cups of whole wheat flour
- 3 1/2 cups of vegan eggnog
- 1 tbsp of baking powder
- 1 tsp of vanilla extract
- 2 tsp of cinnamon powder
- 2 tsp of nutmeg
- 2 tbsp brown sugar
- 1 tbsp olive oil
- ½ cup maple syrup
- A pinch of salt
- Vegan butter (optional)
- Plug in waffle maker to warm allow time to warm up.
- In a large bowl, combine wheat flour, baking powder, cinnamon powder, nutmeg, brown sugar and salt together until mixed evenly.
- Pour in vanilla extract, olive oil and 3 cups of vegan eggnog into the dry mixture. If mixture is a little dry, add more eggnog so that the mix has the consistency of thick liquid.
- Grease waffle maker with butter or oil and pour mixture in and close. If your waffle maker doesn’t indicate when it’s done cooking, pour in a test waffle first to gauge how long the rest will take to cook.
- While waffles are cooking, heat up the remaining ½ cup of eggnog and ½ of maple syrup in a large sauce pan on medium heat.
- Serve with eggnog maple syrup and vegan butter.