If you have been following me on instagram for a while, you probably know that we love making waffles. We make waffles for dinner every Friday. It is probably my favorite tradition that we have. And as a mom of two who is frequently solo parenting, the recipe has to be quick and easy or it just won’t do. I have taken what I have learned from other pancake and waffle recipes to create my own vegan waffle recipe. 

We are not vegan, but we certainly lean that way. The last food item tethering us to vegetarianism, instead of veganism, is eggs. One day I will break free of that habit. That said, we try to make as many vegan recipes as we can in our home.

Maintaining a vegan diet has implications beyond the long term health of our bodies. It is also said that having a vegan diet is the single best thing we can do to take care of our planet. Taking care of our bodies, and the planet too? Yes please!

One other thing we try to avoid (especially for the kids) is refined sugar. If I can use coconut sugar, agave, or maple syrup, I will. When Sage gets older, we will use honey in recipes too. I have made this recipe with pure cane sugar too, but prefer coconut sugar (especially if you will be adding maple syrup or some other sweetness on top). I have not tried this recipe with any other sweetener. If you are brave enough to switch it up, please let us know how it goes in the comments below.

For this recipe, I use one bowl which makes cleaning up that much easier. I use the ¼ cup measuring cup as my scooper to get the perfect size waffles (or pancakes). We usually use a waffle maker similar to this one. Our waffle maker is no longer available on amazon.

We use this recipe interchangeably for waffles and pancakes and they taste amazing either way. I have made some purple ones with our Supernatural natural food dye. We have made blueberry pancakes by adding some frozen wild blueberries. Like I said, this recipe should be fast and easy to make. 

If you like these heart shaped waffles, I use this waffle maker. They’re the perfect size for kids.

Now, let’s get to this important stuff, shall we?


1 cup all purpose flour

2 tsp. Baking powder

2 Tbsp coconut sugar

¼ tsp salt

1 cup non dairy milk of choice (we use almond)

2 Tbsp melted vegan butter (we use earth balance)

¼ cup apple sauce

1 ½ tsp vanilla


Mix all dry ingredients. Add wet ingredients in the same bowl and mix. Done. I told you. It can’t get any easier with a homemade recipe.

Now you can make your waffles using your waffle maker, or simply scoop some batter on your heated pan to make pancakes.

Top with vegan butter and syrup (my fave classic combo), vegan chocolate chips and coconut milk whipped cream, peanut butter and bananas or any of your other favorite toppings. 

Nutritional Facts (as per My Fitness Pal):

Servings: 6

Calories: 141

Total Fat: 4.2 g

Cholesterol: 0 mg

Sodium: 333.6 mg

Total Carbohydrates: 23.9 g

Dietary Fiber: 0.3 g

Sugar: 8.9 g

Added Sugar: 0 g

Protein: 2.2 g

Side note: I usually make double the recipe to feed my family of four. (I eat a lot of waffles)

Let me know when you try this recipe. Drop some pics in the comments below.

Posted by:Sarah Scott

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