Belgian waffles, and well, most waffles, are rarely egg-free. This can make it nearly impossible to enjoy one if you have egg allergies. After trying other recipes, I found that Ener-G egg replacer provided the lightest, airiest waffles in comparison to using flax seed or other substitutes. Kirk scored a Hamilton Beach Flip waffle maker recently, for next to nothing (thank you crazy deals online!).
So shiny! (Well, not so shiny now, with all my waffle making the past few months!)
Light As Air Egg Free Belgian Waffles
- 1½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 5 Tbsp unsalted butter, melted
- 1 Tbsp Ener-G egg replacer + ¼ cup warm water
- 1½ cups milk, or unsweetened non-dairy milk
- 1 Tbsp apple cider vinegar
- 2 tsp pure vanilla extract
Preheat waffle maker according to directions.
Whisk the Ener-g and warm water together, set aside. Stir the apple cider vinegar into the milk, let sit for 5 minutes.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt together.
Whisk melted butter into the milk mixture, add in vanilla extract, and Ener-G mixture, whisk together well.
Pour over dry, whisk until just combined.
Cook waffles according to the directions – I found a middle setting for browning, and following the timing as directed (for ours, when the green light comes on). Remove promptly, and repeat till done. Our machine uses about ½ cup batter per waffle. If you let the batter rest for 5 to 10 minutes before first waffle is made, the waffles will spread more.