Vegan Egg-Less Waffles

By: The Local Dish | June 29 2010
Posted in Recipes - Seattle Recipes

As food allergies continue to be diagnosed in increasing amounts, especially among children, it can be hard to make foods that please everyone. Luckily there are plenty of options, if you know a few easy tricks.

Photo: Wes Simons

The Most Important Meal of the Day

I ran into the no egg dilemma not because I’m allergic, but because I hadn’t been to the store in a while. My brother was visiting during a break in his summer college schedule and I wanted to make him a big breakfast. Obviously we couldn’t have any egg dishes, but I thought that we should be able to whip up some waffles or pancakes with the other ingredients we had.

No Eggs, No Problem

Eggs act as a binding agent in baked goods like cakes, and they have similar properties in pancakes and waffles. If you don’t have any eggs, there are a few substitutions you can make. One banana is equal to one egg in terms of consistency, but this can leave you with a banana taste which may or may not be desirable. You can also use a tablespoon of oil with a bit of extra milk and baking soda to make up for the lost leavening power of the egg.

Egg-less Waffles

1-1/4 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 Tbsp canola oil
1/3 c water
1 to 1-1/4 c plain rice or soy milk
1 tsp vanilla extract
2 Tbsp pure maple syrup

These waffles have a little extra oil and some maple syrup to help hold everything together. Mix the powdered ingredients in a bowl and then add the liquids. The batter should be on the runny side, but thick enough that it sticks to the side of the bowl. Small chunks are okay, as batter that is too runny will result in waffles with a squishy texture. I served my waffles with peanut butter, butter and bananas, but these waffles would be great with any other toppings as well.

Have you had success with any other recipe substitutes?