Go Back

Dairy-free cinnamon waffles

If you have dairy allergy or intolerance, waffles and pancakes are normally off the menu at restaurants and have to be home-made with plant-based milk. I find oat, almond and coconut milk work best in cakes and savoury treats. So I tried using oat milk in a waffle batter and it tasted yummy! These dairy-free cinnamon waffles don’t have much oil and sugar in the batter, so they’re quite healthy (you could leave out the oil entirely and reduce the sugar further). I served the waffles with cinnamon sugar, but serve them with whatever you like, such as jam, fruit compote, chocolate sauce, custard, ice-cream or just maple syrup or honey.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g self-raising flour
  • 1 tsp baking powder
  • 1 Tbsp muscovado sugar
  • 2 medium eggs
  • 1 tsp cinnamon powder
  • 250 ml oat milk
  • 2 Tbsp oil I used rapeseed
  • To serve: ½ tsp cinnamon powder mixed 2ith 2 Tbsp icing sugar

Method
 

  1. Mix the dry ingredients in a large bowl. Using a wooden spoon or electric mixer, beat in the eggs, then then add the milk gradually, whisking until you get a thick, smooth batter. Add more milk if it’s too thick (the batter should be pourable). Add the oil and stir until combined.
  2. Heat the waffle machine. Once it’s hot, spoon in the batter and seal. Follow the machine instructions to cook the waffles, they should be golden brown and crisp on the outside, soft inside.
  3. Serve, dusted with cinnamon sugar or honey, chocolate sauce, compote etc (see above).