Breakfast: Low Fat Vegan Waffles

Not only is breakfast the most important meal of the day, but it is also my favourite meal of the day.

Generally, I stick to low calorie cereals during the week, sometimes toast but on Monday’s I always treat myself to a sweet treat breakfast.

I do this for a couple of reasons, they might make sense to you, they might not – that’s okay with me.

The first is because I consider it a weigh day treat. I weigh myself on Mondays, I treat myself to a nice breakfast. At the end of the day, one breakfast is not going to affect my waist line – it’s a brand new week.

The second reason, this one is a little bit bonkers – I once read that if you’re going to indulge in something sweet it should be in the morning, because then you have the whole day to burn off those calories rather than eating them late at night. Which is why I’d rather treat myself to a nice breakfast on weigh day, rather than a late night dessert.

Breakfast waffles are my go-to and I’ve worked on a few different recipes over the last seven months and what I focused on was a low fat waffle recipe to allow more wiggle room for glorious toppings – otherwise it wouldn’t be a treat right? I’m partial to Biscoff spread.

Now in this recipe I use Alpro Unsweetened Soya Milk as I can’t eat dairy products, feel free to use an alternate milk if you don’t have a food intolerance, or drink a different type of milk – but this will change the calorie content, so be aware of that.


  • 40g Plain Flour
  • 1tsp Baking Powder
  • 1Tbsp Sweetener
  • 1tsp Vanilla Extract
  • 1tsp Apple Cyder Vinegar
  • 60ml Alpro Unsweetened Soya Milk (or Alpro Unsweetened Soya Yogurt)


Step One: Preheat waffle iron.

Step Two: Measure out 60ml of milk and add 1tsp of Apple Cyder Vinegar and mix – leave to one side.

Step Three: In a separate bowl or jug, add flour, baking powder, sweetener and vanilla.

Step Four: Add milk mixture to the dry ingredients and mix until combined. The mix should be fairly thick in consistency and don’t worry about lumps.

Step Five: Leave mixture to sit for about 3 or 5 minutes, you’ll notice it will double in volume.

Step Six: Pour mix into waffle iron and cook for 2-3 minutes, or till golden in colour.


You can substitute plain flour for 40g of blended porridge oats if you’re on a low carb diet, or substitute with a gluten free flour.

You can use whatever sweetener you like, I use Candarel.

You can also substitute milk for a fat free or low fat yogurt – be aware this will again change the nutritional information.

If you don’t have a waffle iron, you can buy waffle molds from Amazon – but they will take longer to cook in the oven.

Nutritional Information:

These waffles contain (without toppings): 176 calories, 28.5g carbohydrates, 2.4g fat and 7.5g protein.

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