1 ¾cupsof vanilla plant-based milk (plain or chocolate will work)
⅓cupof vegetable oil
1Honeycrisp apple, cored and grated or finely diced, moisture pressed out with a napkin
1 ½teaspoonof vanilla extract
2cupsof all-purpose flour (whole wheat will work)
1 ½tablespoonof granulated sugar
1tablespoonof brown sugar
3teaspoonsof baking powder
1 ½teaspoonof ground cinnamon
Turn on your waffle iron.
In a small bowl, whisk together the warm water and ground flax seeds until thoroughly combined. Set aside for 10 minutes.
In a medium bowl, whisk together the plant-based milk, vegetable oil, grated apple, and vanilla extract. Set aside.
In a large bowl, whisk together the flour, both sugars, baking powder, salt, and ground cinnamon.
Create a well in the center of the dry ingredients and pour in the milk mixture and flax mixture. Whisk gently, just until combined. Make sure to not overmix.
Scoop the desired amount of batter onto the preheated waffle iron. Follow your waffle iron instructions to cook. Repeat with the remaining batter until all the waffles are cooked.
The waffles may also be made in batches, which is convenient if you’re always in a rush. It takes only a few minutes to prepare. To keep leftover waffles in the refrigerator, let them cool completely before storing them in an airtight container for up to 2 days.
If you choose to freeze leftovers, place the cooled waffles on a lined baking sheet. Second, flash freeze for few hours then, transfer them to plastic freezer bags. Make sure to place pieces of parchment paper in between to prevent them from sticking together. Lastly, keep them in the freezer for about 1-2 months.