My love for waffles could easily compete with Leslie Knope’s. And what could be better than regular waffles? Churro waffles - that’s what.
Making large batches of food, freezing it, and eating it later has been my latest money and time saving practice. A classic breakfast recipe to do this with are my Pumpkin Chocolate Chip Pancakes - I make a large batch of these the week before Thanksgiving and bring them home for an easy and mess-free breakfast over the holiday.
Another food that you can easily freeze and eat later is pasta sauce. I tend to make 2-3 pre-portioned servings of my Homemade Arrabbiata Sauce and freeze them in air tight jars. When I’m in the mood for a pasta night, I grab a serving, defrost it in the pot and devour.
Recipes like those are partially what inspired me to make these Churro Waffles. Also churros. And waffles. I’m not much of a breakfast person during the week, but on the days I choose to be I don’t want to spend more than 5 minutes making it. I admit the majority of diet is toast...
You can easily leave these as whole waffles, eat them on a plate like a normal person, or you can cut them into triangles and take them with you. I chose the latter because by the time I’m ready for breakfast is usually once I’m already at my office, halfway through the morning. I don’t think it would be appropriate for me to pull out a full plate of waffles at my desk, you know?
Ease is my main strategy when it comes to cooking. You can make your waffle dry mix yourself, but I’m lazy. I use Bob’s Redmill Gluten Free Pancake and Waffle Mix because it makes the whole process much quicker with less ingredients. These freeze easily, making Churro Waffles a delicious breakfast meal prep option.
If you’re not plant based or want a different egg substitute than flax eggs, I suggest ¾ of a mashed, ripe banana. Keep in mind that the riper the banana, the sweeter and more banana-like taste your finished waffles will have. You could also use ⅓ cup of applesauce, but I like the slightly nutty taste that flax meal adds. There are new egg replacement powders out there that you could probably use, as well, however I can’t attest to their effectiveness.
Makes 6-8 medium waffles
2 ½ cups Bob’s Redmill Gluten Free Waffle & Pancake mix
¼ tsp vanilla extract
1 cup plant milk
2 flax eggs (2 tbsp ground flax meal + 6 tbsp cold water)
2 tbsp vegetable oil or melted vegan butter
2 tbsp cinnamon
1/4 cup melted vegan butter
3 tbsp granulated sugar
Maple syrup for serving
Extra cinnamon sugar for serving (2 part sugar, 1 part cinnamon)
re your flax eggs first and allow to sit for at least 5 minutes so they become gelatinous. This is important for binding the waffle mix.
In a large mixing bowl, combine the waffle mix, plant milk, flax eggs, cinnamon, sugar, vanilla, and vegetable oil or melted vegan butter until smooth and no bumps are left from the dry mix.
On a pre-heated, highest temperature setting waffle maker, scoop 1/4 cup of the batter onto the waffle iron and allow to cook for about 45 seconds to 1 minute before checking their crispiness. Some makers will have a light to indicate when it’s done cooking. Place cooked waffles on a serving plate and cover with tin foil to keep them warm while the remaining waffles cook.
While the waffles are cooking, prepare your cinnamon sugar in a small bowl. Combine 2 tbsp of sugar and 1 tbsp of ground cinnamon, gently stirring.
Once all waffles are cooked, brush with the melted vegan butter and sprinkle generously the with cinnamon sugar. Serve with maple syrup. Optional: warm up your maple syrup!