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Nothing says “Saturday mornings” like homemade waffles for breakfast.
But when our boys were toddlers, we almost didn’t get to experience this common weekend tradition.
Because, dang it, my kids had both milk AND egg allergies. Surely you can’t make waffles without both those ingredients, right?
My heart couldn’t bear it. Just like I couldn’t bear not having French toast.
So in true allergy mom style, I set out on a mission.
And low and behold, not only did we come up with a milk-free and egg-free waffle recipe, but we also found a way to omit ANY milk.
That’s right, not even dairy-free milk is needed in this awesome recipe. You can’t get any more basic than water and no egg! Yet, the flavor is perfectly acceptable and even good.
I mean really, once you douse these babies in dairy-free butter and syrup, nobody’s gonna know the difference.
These are also perfect for freezing ahead of time!
Just double the recipe, make up the waffles, flash freeze on a cookie sheet, and store in airtight containers or freezer baggies in the freezer for quick, convenient, toaster waffles on busy days.
We use a ceramic coated (not teflon), non-stick waffle iron (affiliate) to make our weekend waffles.
Hope you find this recipe and the results as surprisingly good as we do!
Milk-Free & Egg-Free Waffles
MAKES 6 BELGIUM SIZE WAFFLES
2-1/2 cup white wheat flour
4 tsp. baking powder
4 Tbs. sugar
5 Tbs. coconut or vegetable oil
2-1/2 cups water
1/4 tsp. salt
1 tsp. vanilla
Mix dry and wet ingredients separately. Then incorporate all the ingredients together, just until moist. Don’t over mix. Cook in waffle iron according to its instructions. Ours take about 8 minutes per waffle to cook.