1. Prepare the plant-based buttermilk:
Mix the plant-based milk with the vinegar in a large bowl and let stand for about 10 minutes. This creates a vegan buttermilk alternative that makes the batter especially fluffy.
2. Mix the dry ingredients:
In a separate bowl, thoroughly mix the flour, baking powder, salt, and sugar.
3. Stir in the liquid ingredients:
Melt the coconut oil (but don't let it get too hot!) and add it to the “buttermilk” together with the vanilla extract. Then stir in the dry ingredients and mix to form a smooth batter – preferably with a whisk or hand mixer.
4. Bake the waffles:
Preheat the waffle iron and grease it lightly if necessary. Pour one ladleful of batter per waffle and bake until golden brown (approx. 3–5 minutes, depending on the waffle iron). Leave to cool briefly on a wire rack – or enjoy straight away!
5. Serve:
The waffles taste great on their own or with toppings such as fresh berries, maple syrup, coconut yogurt, nut butter, or vegan chocolate spread.
Nutritional information per waffle (approx.)
• Calories: 280 kcal
• Carbohydrates: 35 g
• Protein: 5 g
• Fat: 12 g
• Fiber: 2 g
