Healthy Vegan Waffles
Prep. Time
10 minutes
Cook Time
15 minutes
Servings
4 waffles
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
This vegan waffle recipe is designed for repeat use. The texture holds after freezing and reheating, the flavor stays neutral enough for sweet or savory toppings, and the ingredient list focuses on fiber and plant protein rather than refined fillers. It’s a reliable option when you need breakfast to function—at home or packed for travel—without sacrificing taste or nutrition. On RV trips, these waffles double as a practical meal for my kids: easy to pack, no crumbs everywhere, and flexible enough to serve plain, with nut butter, or alongside fruit and yogurt. We also use them for simple dinners—topped with hummus, avocado, or leftover vegetables—when cooking space and energy are limited. One batch covers multiple meals without feeling repetitive, which is exactly what I need on the road and during long travel days.
Ingredients
1 cup almond flour (see notes below for nut allergen modification)
1 cup spelt flour
1.5 cups plant-based milk
1 tsp salt
1 tbsp pure maple syrup
1 tsp baking powder
1 tbsp apple vinegar
Instructions
**For this recipe, you'll need a standard waffle maker**
Preheat a waffle maker.
In a large mixing bowl, combine all ingredients and sift well.
Pour the batter onto the waffle maker (make sure it's hot enough before you pour it in) and close the lid.
Once ready, remove the waffle from the waffle maker, and place on a plate to cool a little before serving.
Serve with your choice of syrup, fruits or spreads.
Can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.
Notes
For a nut-free recipe, replace the almond flour with more spelt flour or all-purpose flour.
Maple syrup can be substituted with brown sugar or your sweetener of choice. I do suggest using a sweetener with a low glycemic value (such as date syrup or maple).
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.