I’m declaring these waffles the perfect lazy Sunday treat.

So simple to throw together, delicious, and ready in less than 30 minutes!

Can’t go wrong. They are of course vegan, as everything on this blog will be. It’s taken me a while to come up with an egg-less & milk-less waffle I’m proud of. There are plenty of vegan waffle recipes out there using nut milk, but honestly, it’s not something I purchase regularly. When I crave waffles, I want them immediately with what I have on hand. These are the answer.

Use whichever topping you want, but I personally loved the warm apples on these. I also added some cacao nibs to go with the peanut butter, making it a full-on dessert.

You will need any standard waffle maker for these, but you can make them into pancakes if you don’t have one!


  • 1 cup all-purpose flour
  • 1/4 cup spelt flour (or use more all-purpose)
  • 3 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1 1/4 cups water
  • 2 teaspoons neutral oil, like grapeseed
  • 2 teaspoons vanilla extract
  • a pinch of salt
  1. Before starting batter, turn waffle iron on.
  2. Mix Dry Ingredients: all-purpose, spelt flour, coconut sugar, baking powder, sugar, salt.
  3. Add water, oil, and vanilla extract. Mix with a whisk until smooth throughout.
  4. Pour batter into the preheated waffle iron. When it indicates it is ready, check it and leave for an extra minute or so. Egg-less waffles need a little bit more time to cook.


  • 1/2 cup water
  • 2 apples
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon cinnamon, (or desired amount)
  • dash of nutmeg
  1. Chop apples into small, fairly uniform pieces.
  2. In a small pot or skillet, add the apples, cinnamon, nutmeg & water. Stir over medium heat.
  3. Cook apples until softened, about 10 minutes. If the water evaporates before its done, add a little more water. A simmer/light boil is what you’re going for because you want the water to evaporate and caramelize the sugar.


  • 1/2 tablespoon coconut oil, possibly more
  • nut butter of choice
  1. Melt coconut oil in the pan (can use the same pan as apples if you choose).
  2. Add in nut butter to your discretion. I added about 1/4 cup, but this is up to you. (I typically make mine a little runnier than I like it, then let it cool. Coconut oil thickens as it starts to return to room temperature.)


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