1cupvegan buttermilk1 cup non-dairy milk + 1 tbsp apple cider vinegar
2flax eggs2 tbsp ground flax + 6 tbsp water
3tbspavocado oil
4tbspblack-strap molasses
Instructions
Make your flax eggs by combining you ground flax and water and set aside to thicken about 10 minutes.
Combine all your dry ingredients in a large bowl, including; flour, brown sugar, baking powder, baking soda, ginger powder, cinnamon, nutmeg, cloves and salt. Mix it all together!
Add your non-dairy milk and apple cider vinegar (vegan buttermilk) to your thickened flax egg mixture. Let that rest for about 2 minutes, then add your avocado oil and black-strap molasses. Mix it up until everything has dissolved into a consistent liquid. You may need to mix for a couple minutes to ensure all the molasses is mixed in and hasn't sunk to the bottom.
Add your wet mixture to your dry and fold until you get a pancake-like batter.
We use a Belgium-style waffle maker and set to medium heat. Scoop about 3/4 of a cup of the batter into your waffle maker and close, cook for about 5 minutes. *Each waffle maker will vary on time and temperature. We use the Salton Rotary Waffle Maker (aff link).