I must admit I get on these kicks and just go with them. Lately, it’s been waffles. So I apologize in advance for the abundance of waffle ideas coming your way, but it’s all in good, brunchy fun! These are actually a dessert for me. I’ve never understood starting your day off with a giant calorie bomb of sugar and fat. Granted I’ve started making my waffles without oil, but these are still quite sweet for my taste first thing in the morning.
I saw this idea online and couldn’t get it out of my head. Within an hour or so of learning about this, I was in the kitchen veganizing and deglutening my very own version. I simplified the whole process actually. I already had a batch of waffles in the freezer, so I heated some up and prepared the sauce while they were toasting. When making the cinnamon sugar, do not omit the salt! It really makes these pop. And if you can’t get your hands on vegan evaporated milk, just use the sweetened condensed milk and regular plant milk. I promise these will still be delicious. This recipe makes 4 waffles, so definitely double or triple the batch.
Gluten-Free Vegan Waffles (each batch makes about four regular-sized square waffles)
1/4 cup sweetened condensed plant milk (I use HEB brand soy)
2 tablespoons evaporated plant milk (HEB brand again)
2 tablespoons plant milk (you guessed it, I use Westsoy Unsweetened Soy Milk)
Dash of vanilla (optional)
1 tablespoon sugar
1/2 teaspoon cinnamon
Fat pinch of salt
Make your waffles or reheat them if using premade.
While they’re heating up, mix together the various milks and vanilla. Set aside.
Mix the sugar, cinnamon, and salt in a small bowl or shaker.
Once the waffles are done, butter one side, sprinkle with the sugar mixture, and serve with a side of the tres leches sauce or pour it straight on top if you’re into that sort of thing.
Sliced strawberries, blueberries, or peaches and slivered almonds with whipped cream will really elevate this dish from delicious to the bomb dot com! Enjoy.