Best Vegan Whole Wheat Belgian Waffles – How to make Traditional Yeast Raised Waffles

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Last Updated on September 11, 2021 by Chef Mireille

These Vegan Whole Wheat Belgian Waffles provide you with a healthy and easy breakfast option. You can prep the dough in the evening and quickly cook the waffles when you wake up in the morning. It’s something both kids and adults will love!

Although waffles are a common breakfast item here in America, in Belgium where they originated, it is made quite different. There it is made with yeast and is closer in texture to bread than the cake like waffles, more common here in America.

The yeast is what gives these waffles its crispy texture. If you prefer the soft cake like waffles, then these aren’t for you. However if you like crispy waffles, then you are going to love these traditional Belgian Waffles, albeit with a healthier twist.

I have already showed you to make Classic Belgian Waffles here, but today I decided to do a Vegan Whole Wheat version for extra fiber, lower fat, and perfect if you’re lactose intolerant. These are not only Vegan, but Dairy Free as they are made with Coconut Milk.

Vegan Waffles

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As far as I am concerned in America, we start the day with way too much sugar. Waffles is one of those sweet breakfasts we love. However, you are already having a sweet breakfast, so why not try to make it a little healthier.

That’s what these waffles do:

  • Add extra fiber and protein by using whole wheat flour.
  • Decrease the fat content by using unsweetened applesauce instead of eggs.
  • Instead of serving it with syrup, serve these Vegan Whole Wheat Waffles with Mango Applesauce.

So let’s check the pantry to make sure you have everything your need!

Ingredients for Whole Wheat Belgian Waffles

  • coconut milk
  • oil
  • unsweetened applesauce
  • vanilla extract
  • salt
  • sugar
  • whole wheat flour
  • all-purpose flour
  • instant yeast

How to Make Vegan Belgian Waffles

  • Warm the milk.
  • Mix the other wet ingredients.
  • Mix the dry ingredients.
  • Combine the wet and dry ingredients.
  • Knead and allow to rise.
1 hour -edit
  • Add the remaining coconut milk and your waffle batter is ready.
  • Cook waffles according to your waffle maker instructions.
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Recipe Notes

  • You can choose to let it go for a quick rise for just 1 hour. However, the flavor is multiplied if you let it rise overnight in the refrigerator. This slow rise will allow the waffles to end with an almost sourdough like flavor.
  • If you leave it in the refrigerator, the batter will thicken and grow. Put it in a container that has room for the dough to grow. It will become tacky, like a sourdough starter.
  • As the dough is tacky, you will have to take a minute to spread the dough once you place it on the greased waffle iron.

Finally, serve your Whole Wheat Belgian Waffles with syrup and fresh fruit.

WW Waffles -edit

Who can resist this healthy breakfast?

Recipe FAQ

Which is the best flour to use for Whole Wheat Belgian Waffles?

You can use regular whole wheat flour or whole wheat bread flour. The higher protein content in bread flour will give your waffles more rise.

How long can you leave waffle batter in the fridge?

If it turns out that you won’t be able to use your waffle batter the following morning, that’s fine. You can keep the batter in the fridge for up to 2 days.

Why are my homemade waffles not crispy?

It might be because of extra moisture. Cool your waffles on top of a wire cooling rack to allow air around each piece.

How to Store Vegan Whole Wheat Waffles

If you want to preserve some Belgian waffles for the rest of the week, do the following:

  • Keep any leftover waffles in an airtight container or wrap them in aluminum foil and place them in the fridge for up to 3 days.
  • If you would like to keep them longer, first freeze them. Freeze the waffles solid by placing them individually on a cookie sheet. Freezing will take about 2 hours.
  • Once frozen, pack them in ziploc bags with pieces of parchment paper in between each waffle.
  • When it’s time to cook your frozen waffles, you can just put them in your toaster like you would any freezer waffle. You may have to run it though the toaster twice depending on the heat level of your toaster.

More Vegan Breakfast Recipes

My Vegan Pumpkin Millet Waffle recipe is another healthy, whole-grain breakfast to try. I love making it for kids as it loads them up with fiber without any compromise on the taste.

Looking for a gluten free breakfast option? Try these Thai Coconut Pancakes with Banana Sauce. – made with rice flour.

If you’re in the mood for savory, here is one of my favorite Quick & Easy Breakfast Recipes you have to try! Indian Breakfast Poha gets done in less than 30 minutes!

In the meantime, enjoy these fiber-rich Belgian waffles.

Vegan Waffles -edit
Vegan Waffles
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Vegan Whole Wheat Belgian Waffles

These vegan whole wheat Belgian waffles are a perfect healthy breakfast or a nice afternoon snack, loaded with fiber, vitamins, and minerals!
Prep Time15 mins
Cook Time15 mins
Rising Time1 hr
Course: Bread, Breakfast
Cuisine: Continental
Servings: 6 waffles
Calories: 437kcal

Ingredients

  • 2 cups coconut milk
  • 6 tablespoons oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons instant yeast

Instructions

  • Heat 1 1/2 cups of the milk to warm, 110 – 115 F.
  • In the bowl of an electric mixer, combine oil, applesauce and vanilla.
  • In a medium bowl, combine sugar, salt, flours and yeast. Mix well.
  • Add heated milk to bowl and mix to combine.
  • Switch to dough hook attachment and knead until thoroughly combined. Cover with plastic wrap and kitchen towel. Leave for 1 hour, until doubled in volume.
  • You can either make waffles now or for increased flavor, leave in the refrigerator overnight or for several hours. If you leave in the refrigerator, the batter will thicken and grow so put it in a container that has room for the dough to grow. It will become tacky, like a sourdough starter.
  • The next morning add the remaining coconut milk and mix to combine, using a rubber spatula.
  • Preheat waffle iron.
  • Cook waffles according to waffle maker instructions. As the dough is tacky, you will have to take a minute spreading the dough once you place it on the greased waffle iron. Use a rubber spatula to do this.
  • Serve with syrup and fresh fruit.

Notes

If  using whole wheat bread flour, you can use all whole wheat bread flour and omit the all purpose flour.

Nutrition

Calories: 437kcal | Carbohydrates: 37g | Protein: 8g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 206mg | Potassium: 331mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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