Friday, January 30, 2015

-Free Recipe Friday: Dairy-Free Waffles

It is Friday: time for a -free recipe!

Something we make fairly often around here, now that I've found that it's actually easier to do than pancakes, is waffles.

At first, I found a super easy recipe and it worked well despite not using cow's milk. Then I kept reading other recipes that had some extra steps, but there were some common extra steps: separate the white from the yolk, put the yolk in first, mix it up, beat the egg white on the side until it becomes stiff and then fold it in. I don't understand the chemistry behind it, but both of my kids have said that waffles taste better when I do this.

And with that, here is my recipe for

Dairy-Free Waffles

Mix together in a large bowl:
1 3/4 all-purpose flour
2 tbps sugar
1 tbsp baking powder
1/2 tsp salt

In a medium bowl, beat:
2 egg yolks (set aside the egg whites in a separate bowl)
1 3/4 cup of your choice of non-dairy milk
1/2 cup of cooking oil or dairy-free margarine (warning: I tried coconut oil once; 1/2 proved to be too much)
1 tsp vanilla (I let it overflow just a tad)

Add the wet mixture to the dry mixture and mix just until moistened.

In your separate egg-white bowl, beat the egg whites until stiff. Fold them into the batter.

Pour a cup or so into your preheated and lightly greased waffle maker and cook according to your maker's instructions.

I have a waffle maker that makes 4 waffles at a time and this makes 12-16 waffles, depending on how much batter I actually put each time.


If you like little kitchen gadget things, to separate the egg white from the yolk can be done with a separator. You can check some out at I have one that's similar to this one that works well--and prevents me from inadvertently piercing the yolk with a jagged eggshell edge:

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