Crispy Vegan Oat Waffles - Live Slow Run Far

Crispy Vegan Oat Waffles

För recept på svenska, klicka här: Veganska våfflor med havremjöl

Once a year, on March 25th, it’s National Waffle Day in Sweden. We eat waffles more often than that (of course), but it’s a fun tradition and we’re not the ones to turn down yet another opportunity to dig into a pile of crispy goodness topped with berries or jam. So we don’t! This entirely plant-based recipe only features ingredients available locally – no oils from far away or exotic flour mixtures here – and if you happen to have some berries on hand from last summer, this would be a great time to dig them out of the freezer. We did, and went for blackberries – but any will obviously do. And instead of heavy cream, we strained oat yogurt – a great plant-based alternative to e.g. Greek yogurt. That’s really all there is to say about this one – except enjoy, of course! And Happy Waffle Day!

7-8 waffles

2 1/2 dl Rolled oats (~80 g) or 1 1/2 dl Oat flour (~80 g)
1 1/2 dl all-purpose flour (~90 g)
1/4 tsp salt
1 tsp baking powder
4 dl Oat milk or other plant based milk (~400 g)
1 dl Canola oil (~93 g)

For serving:

3 dl Oat yogurt or other plant based yogurt
Berries or jam

  1. Strain the oat yogurt for 1-2 hours through a coffee filter in the the fridge. Don’t forget to place a glass under the filter for the excess water.
  2. Add the rolled oats to a food processer and blend until the oats are ground into a flour.
  3. Mix all the dry ingredients in a bowl.
  4. Whisk in the oat milk, a little at a time, and then add in the oil. Whisk until smooth.
  5. Heat up a waffle iron, brush with canola oil and cook the waffles until golden. Brush with oil in between each new batch.
  6. Enjoy right away, topped with strained oat yogurt and berries or jam.

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