Is there a word for a meat-eating vegan? This describes our nine-year-old niece Lucia, who can eat anything except for eggs and dairy. Last week she took her first solo flight from Portland, Oregon to visit her favorite uncles, and we packed in four days of fun activities from the moment she stepped off the plane. Cooking pancake breakfasts together, riding every rollercoaster at Disneyland, hand-feeding tropical birds at the Long Beach aquarium, and watching the sunset (with cotton candy) from the Santa Monica Pier—we let her choose the itinerary, and had an unforgettable time. But the best part was having Lucia join us on Instagram Live last Friday for our most adorable episode yet! In case you missed it, the full show is now on our YouTube page and we have lots more coming soon, so be sure to subscribe so you don’t miss any upcoming videos.

On Saturday morning, Lucia requested lemon waffles for breakfast. Although we didn’t have a recipe on our blog, we decided to combine the best parts from our lemon poppyseed pancakes and our crispy banana waffles to create something new. They were ultra-lemony and delicious, and we knew we had to post the recipe as soon as possible. Here, crispy golden waffles use freshly squeezed lemon juice and zest to make an intensely satisfying breakfast which just so happens to be vegan. To meet Lucia’s dietary restrictions, we simply replaced the usual eggs and butter with a “flax egg” and coconut oil, and were shocked by these fantastically flavorful results. With subtle hints of vanilla and lightly dusted with powdered sugar, these wonderful waffles are here to wow your weekend.

Making homemade waffles is easy. You mix the dry ingredients in one bowl, the wet in another, combine the two, then pour the batter into a hot waffle iron, and that’s it. They are ready in just minutes and will disappear from your plate even quicker! And if this is your first time using a “flax egg” you are in for a surprise! Made by mixing ground flax seeds and water, this unusual combo acts just like a chicken egg, binding and giving structure to a variety of baked goods like cakes, cookies, and of course, waffles. Try replacing the egg in your favorite recipes with flax, and prepare to be amazed with the outcome. Tune into our live show today at 12pm PST on Instagram as we whip up a batch of these wondrous waffles and start the weekend off with something simple, citrusy, and superlatively scrumptious.

Shop the page:
• waffle iron (ours is discontinued, but this model is similar)
• lemon juicer
• glass mixing bowls
• measuring spoons
• microplane zester
• prep knife

Lucia’s Vegan Lemon Waffles
makes 6 to 8 four-inch waffles

3 tablespoons ground flax seeds
1/2 cup (118ml) water
1 3/4 cups (210g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup (66g) granulated sugar
1/2 teaspoon salt
2/3 cup (158ml) non-dairy milk
2/3 cup (158ml) freshly-squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
6 tablespoons (89ml) melted vegan butter or refined coconut oil

For garnish, as desired:
maple syrup
powdered sugar
fresh fruit

In a small bowl, stir together the ground flax seeds and water, and set aside.

In a medium mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt, and whisk until blended. Set aside.

In a large bowl, whisk together the milk, lemon juice, lemon zest, and vanilla. Add the flax mixture and whisk to combine. While whisking, add the melted butter. Add the flour mixture and whisk just until combined and no streaks of dry flour remain in the batter.

Preheat waffle iron according to manufacturer’s instructions. Add enough batter to fill the grid without overflowing, and close lid. Cook until crispy and golden, then remove and serve immediately with maple syrup or fresh fruit as desired. Enjoy!

note:
— To keep waffles warm, preheat the oven to 200°F/93°C and place wire racks inside. When the waffles are finished cooking, place them on the racks to stay hot and crispy while you prepare the remaining waffles.