Eggless Waffles Recipe | Fluffy Whole Wheat Waffles
Indulge in the delectable goodness of these Eggless Waffles, a symphony of delightful crispiness and impeccable fluffiness. Crafted using whole wheat flour, milk, butter, baking powder, sugar, and a hint of vanilla, relish these waffles without the need for eggs. Whether it's a morning breakfast or a leisurely brunch, elevate your experience by garnishing with whipped cream, honey, or an array of your preferred fruits or berries.
Ingredients
- 1 cup whole wheat flour – leveled, 120 grams
- 1 pinch salt
- 1 teaspoon baking powder – leveled
- ¼ teaspoon cinnamon powder (ground cinnamon), optional
- 3 teaspoons sugar or add as per taste
- 1.5 to 1.75 cups milk or add as required
- 1 tablespoon Butter unsalted or add a neutral flavored oil
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
- butter– unsalted or neutral flavored oil, add as required, for brushing on waffle plates
Instructions
Mixing Dry Ingredients
- In a mixing bowl first take the whole wheat flour (or atta). If the wheat flour is ground in a mill, then do sieve the flour once or twice before using.
- Add 1 pinch salt. Skip adding salt if using salted butter.
- Add the ground cinnamon powder.
- Next add sugar. You can even add more sugar or skip it entirely.
- Add baking powder. With a wired whisk mix all the dry ingredients very well. Keep aside.
- Preheat the waffle pan or waffle maker.
Mixing Wet Ingredients
- Take the milk in a saucepan. Keep the pan on a medium-low heat and begin to heat milk. You can also use almond milk or soy milk.
- When the milk is becoming hot do stir occasionally. Do not boil the milk but let it just become hot. You should see some steam coming from the milk.
- When the milk becomes hot, add unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.
- Mix the butter in the hot milk very well.
- Then add vanilla extract and mix again well.
Making Waffle Batter
- Pour the milk mixture to the dry ingredients in the bowl.
- With a wired whisk begin to mix gently but well. Break lumps with whisk and make a smooth batter. A few tiny lumps are fine in the batter.
- The waffle batter is of a pourable consistency and not thick. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk.If the batter looks runny and thin, add a few tablespoons of wheat flour and stir to mix evenly.Depending on quality of whole wheat flour less or more milk can be added.
Making Eggless Waffles
- When the waffle plates/waffle iron become hot, spread some softened unsalted butter on it with a silicon brush.In case you are using the waffle pan for the first time then be more generous in spreading the butter.
- Using a ⅓ to ½ measuring cup or a ladle, pour the batter evenly on the waffle plates.
- Close the waffle maker and cook the waffle for 7 to 8 minutes or more till the top looks crisp and golden.
- When the waffles look crisp and golden, then open the waffle maker.
- Gently remove the waffles with a wooden spatula. Make them in a similar way. Do brush some butter on the waffle iron/waffle plates before making every batch of waffles.
- Serve Eggless Waffles hot or warm with any toppings of your choice.
Nutrition
Calories: 148kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 61mgPotassium: 234mgFiber: 2gSugar: 5gVitamin A: 217IUVitamin C: 0.003mgCalcium: 113mgIron: 1mg
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