This week’s recipe is a versatile recipe.  Waffles.  Most would see waffles only as breakfast food, however there are many possibilities for waffles ~ sweet or savory.  I’m sharing a basic recipe with a few options that I have tried & love.  Another way waffles are versatile is that they can be made ahead of time, frozen & re-heated in the toaster for toaster waffles.  I hope you enjoy!


My favorite:  Coconut Chocolate Chip.  Oh My Yum!!



2 cups flour

teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

2 eggs (OR 1 cup egg whites, OR 2 tablespoons applesauce OR 2 flax eggs*), beaten

1 1/2 c warm milk (Cashew, Coconut, Almond)

1/3 cup butter, melted (Earth Balance, Coconut Oil)


Combine dry ingredients;


combine wet ingredients (beat well);


combine the dry with the wet,


beat until well blended.


Pour onto pre-heated grill;


cook until golden & crisp.

IMG_3599 IMG_3598

Note:  I use a 1/3 cup measuring cup to pour over.  Test your waffle iron to see how much you’ll need.

For maple-flavored syrup:  click here



Garlic-Dill Savory:

(Picture to follow)

1-2 tablespoons dill weed

1/2 tablespoon garlic powder

1 teaspoon onion powder

salt and pepper, to taste (just a pinch or so)

Add to dry ingredients.

Recommend:  Cashew or Almond milk (I also used egg whites ~ 1 cup & Earth Balance)

This is delicious with poultry.


Coconut OR Coconut Chocolate Chip:


1 teaspoon of vanilla extract to wet ingredients


1/2 to 3/4 cup mini chocolate chips (I use Good Life brand); add into batter just before pouring on griddle.

Recommend:  Coconut milk, using coconut oil & 2 tablespoons applesauce for “eggs” in main recipe (If you don’t like the taste of coconut with chocolate I recommend Cashew milk & Earth Balance in main recipe).


Bonus Recipe:  

Coconut Syrup:

1 cup sugar

2/3 cup water

1/4 teaspoon vanilla extract

1/2 teaspoon coconut extract


Dissolve sugar in water over low heat; stir in extracts once dissolved.


Serve with toasted coconut & additional mini chocolate chips


Pumpkin Pie:

(picture to follow)

Use flax egg

any milk (I used a combination of coconut & cashew to use the end of the milks in my fridge)

To wet:

1/3 cup pumpkin pie mix

tablespoon Earth Balance

1/2 teaspoon vanilla extract

To Dry:

teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves


Bonus Recipe:  

Caramel Syrup

1 cup sugar

2/3 cup water

1/2 teaspoon caramel extract

1/4 teaspoon vanilla

Dissolve sugar in water over low heat; stir in extracts once dissolved.




*Flax Egg:  1 tablespoon ground flax meal & 3 tablespoons water, combine & let set 10 minutes.


If your waffles begin to stick to the iron, brush lightly with earth balance/butter/etc just before adding batter.



I hope you enjoy!

Do you have a favorite waffle or syrup flavor?  Comment & let me know.

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