Eggs are one of my favorite things to have for breakfast so they tend to be what I run out of quickly!  These eggless waffles are my saving grace on the mornings I am without the incredible edible ingredient. These are also useful for those who have egg allergies.  In order to make these vegan you can use dairy-free milk (hemp is best) and vegan butter/coconut oil.  The warm cinnamon is perfect paired with maple syrup.  I like to top the waffles with peanut butter and raspberries…. my favorite since I was a kid (although, when I was a kid I loaded them with powdered sugar too).

This recipe makes only a couple servings (depending on the size of your waffle maker) so if you would like more you can double or triple the recipe.


1 cup whole wheat flour

2 tablespoons sugar (evaporated cane juice or turbinado sugar is best)

pinch of salt

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup milk (room temperature if possible)

3 tablespoons melted butter; slightly cooled

How to do it:

*Heat up the waffle maker

*Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl

*Slowly whisk in the milk

*Whisk in the butter

*If the mixture is too think you can add more milk, but the mixture is on the thicker side

*Butter or oil the heated waffle maker

*Pour batter into the waffle maker; amount will vary in size depending on the size of waffle maker

*Cook till golden brown

 *Top with ingredients of choice…uh hum… peanut butter, raspberries, and maple syrup! Try it out and I promise you won’t regret it.