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While I do consume some dairy products, I have a lactose sensitivity so I use dairy-free products when I can. Silk is one of my favorite non-dairy brands to use. In our home, breakfast is a hit for any meal of the day. We love making waffles, so I made some with Silk Dairy-Free Yogurt.
I am so excited that Silk now has a dairy-free, plant-powered, vegan alternative to yogurt. It is also gluten-free, carrageenan-free, and vegetarian. They each provide 6 grams of soy protein, contains no cholesterol and no artificial flavors or colors, is a great source of Vitamin D, and is low in saturated fat.
Their almond milk comes in 7 varieties that are 100 calories or less per serving with no cholesterol and no fat and 50% more calcium than dairy milk. Oh, and it’s delicious! I am excited to try out their cashew milk next.
The recipe below can be made vegan by substituting the eggs for something like vegan eggs or perhaps ground flax seed with water (I have not tried it in this recipe, but in my research it has been used as a vegan egg alternative.)
- 2 eggs
- 1 1/4 cups Silk unsweetened vanilla almond milk
- 1 cup Silk dairy-free yogurt (I used blueberry but you can try any flavor!)
- 2 Tablespoons non-dairy butter, melted (you can also use coconut oil, though it will alter the flavor some)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups flour
1. Mix together the eggs, milk, yogurt, and butter. The melted butter will harden into chunks when you add the milk and yogurt as they are cold, so you may want to add the butter last. If needed, pop the mixture into the microwave for 10 second intervals for a maximum of 30 seconds until the butter is softened to mix.
2. Stir in the baking soda and baking powder.
3. Slowly add in the flour. Stir until mixed.
4. Scoop mixture out into a heated waffle iron. I used a Belgian waffle maker. The amount will vary depending on which type of waffle maker you use, but I used about 3/4 cup per waffle.
5. Close the waffle iron and cook the waffles per your waffle iron instructions to your liking (cooking times will vary.) My waffle iron has you flip it over so the mix spreads then cook until the “ready” light turns on.
6. Serve warm. Try topping with a pat of dairy-free butter, some real maple syrup, fruit syrup, pie filling (blueberry pie filling would be great with these blueberry yogurt waffles!), or jam!
Makes 6 Belgian waffles.
I always try to experiment when I cook, so I decided to dehydrate some of my waffles (in a dehydrator–an oven would work as well.) First, I flattened them with a heavy rolling pin. Then I let them sit in the dehydrator until they were the texture I wanted–crunchy with a little bit of a chewiness. These are fun snacks to carry along on trips, add to dairy-free ice cream, or crumble onto Silk yogurt. One tip: check them every so often because you will not want to over-cook/dehydrate the waffles or they will lose their flavor.
Will you make your own Dairy-Free Yogurt Waffles? Which flavor will you try?
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