Type what you have

Ingredients

• ✓ vegan egg replacer
• water
• almond milk
• all-purpose flour
• almond flour
• vegetable oil
• baking powder
• sugar
• vanilla extract
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Combine egg replacer and water in a blender; blend until smooth and all lumps have disappeared. Add almond milk, all-purpose flour, almond flour, oil, baking powder, sugar, and vanilla extract; blend on low until smooth.
3. 3 Spray the preheated waffle iron with cooking spray. Pour batter by 1/4-cupfuls onto the iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes.

By Ellie

Ingredients

• ✓ vegan egg replacer
• cooking spray
• chickpea
• kidney bean
• firm tofu
• tomato sauce
• rolled oat
• green bell pepper
• onion powder
• garlic powder
• oregano
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Combine garbanzo beans and kidney in a food processor; pulse until smooth. Crumble tofu into the food processor; pulse until well combined and mixture resembles ground meat.
3. 3 Transfer mixture to a large bowl. Add tomato sauce, oats, bell pepper, onion, egg replacer, onion powder, garlic powder, oregano, and salt; mix by hand until combined.
4. 4 Form mixture into a loaf shape and place in the prepared baking dish.
5. 5 Bake in the preheated oven until cooked through, about 1 hour 30 minutes.

By papebj

Ingredients

• ✓ vegan egg replacer
• water
• all-purpose flour
• almond flour
• flax seed meal
• white sugar
• baking powder
• baking soda
• almond milk
• vegan butter
• vanilla extract

Instructions

1. 1 Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
2. 2 Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
3. 3 Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

By Ellie