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5.0 from 6 votes

Vegan Cheddar Jalapeno Waffles

Cheddar Jalapeno Waffles are the savory vegan breakfast waffles you did not know you were missing out on! Serve them still warm with vegan sour cream and a sprinkle of vegan cheese or go fancy and top them with vegan bacon! Gluten-free option included! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 9
Calories: 151 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons semolina flour or rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon black pepper
Wet ingredients:
  • 1 to 2 tablespoon brine from pickled jalapeños
  • 1 3/4 cups water
  • 2 teaspoons extra virgin olive oil
Additions:
  • ¼ cup or more chopped jalapeno or a mix of bell pepper and jalapeno
  • 2 tablespoons chopped pickled jalapeno
  • ½ cup Vegan Cheddar Cheese
  • ¼ cup vegan mozzarella cheese shreds
(Optional Additions)
  • 1 teaspoon dried chives or 1 tablespoon chopped chives
  • 1 tablespoon nutritional yeast

Instructions

    Cup of Yum
  1. In a bowl mix all dried ingredients and mix well. Add in cheeses and chopped jalapeno and mix in.
  2. Then add brine, oil and water and mix to make a thick batter. You want the batter thick but not overly stiff so it’s closer to pancake batte me than muffin. Add more water if needed.
  3. Heat up your waffle iron, add a few drops of oil and spread the batter.
  4. Then add another drop of oil or two on top and close the waffle iron.
  5. Cook until waffles are somewhat golden on top and remove from waffle iron. Repeat with the remaining batter.
  6. This recipe will make about 9-10 mini waffles or 6 regular waffles. Serve warm witb some vegan sour cream or other creamy dips. Or use to make breakfast sandwiches with sliced tomato, vegan deli meat or vegan scramble etc.

Notes

  • To make these gluten-free, substitute the all-purpose flour with a mix of
  • Add more oat flour if needed to make a thick pancake batter like consistency. Preferably use 1/2 cup unsweetened carbonated water + 1 cup water instead of 1 3/4 cup water. 
  • 1 cup of almond flour
  • 3/4 cup  of oat flour
  •  1/3 cup of potato starch

Nutrition Information

Calories 151kcal (8%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 264mg (11%) Potassium 155mg (4%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 88IU (2%) Vitamin C 5mg (6%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 151

% Daily Value*

Calories 151kcal 8%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 264mg 11%
Potassium 155mg 3%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 88IU 2%
Vitamin C 5mg 6%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.