Milk is a common ingredient in waffles that adds richness and helps bind the ingredients together. Milk is not a necessary ingredient in waffles, however, because it doesn’t contribute to how a waffle puffs up in a waffle iron. If you are omitting dairy from your diet or cannot tolerate it, numerous substitutes do the job of milk without the dairy content.
How About Oat Milk?
Oat milk is a dairy-free milk alternative and all-purpose milk substitute, according to the Cook's Thesaurus. Find oat milk in the organic foods aisle of the grocery store or at specialty food stores. Use oat milk at a ratio of 1-to-1 for cow's milk in your waffle recipe. Oat milk is creamy and rich, so the texture of your waffles will be similar. To avoid an overly sweet waffle, use unsweetened oat milk. Because oat milk has a cookie dough-like taste, your waffles might, too.
Soy Will Do, Too
Soy milk has a nutty flavor that you’ll notice in your waffles, and is a milk substitute if you’re lactose-intolerant or don’t drink cow’s milk. Use equal portions of soy milk for milk in your waffle mix. Vanilla-flavored or sweetened soy milk add extra sweetness and flavor. Omit the vanilla extract in your waffle recipe when using a vanilla soy milk.
Rice is Nice
Rice milk comes in sweetened and unsweetened versions, so adjust your recipe accordingly depending on the kind you use. Substitute ¾ cup of rice milk for every 1 cup of cow’s milk in your waffle recipe. Stick to unsweetened rice milk if you prefer less sugar in the morning.
Go Nuts for Almond Milk
Almond milk is much thicker than regular milk and also comes in sweetened and unsweetened versions. Most almond milks have vanilla flavoring added to them, so omit the vanilla extract in your waffles if necessary. Use 1 cup of almond milk for every 1 cup of milk and add more if your batter is too thick.
Nothing Wrong With Water
Water is a suitable substitute for milk in waffles, but it has no flavor and adds no richness. If you’re in a pinch, however, water adds a lighter texture to your waffles and results in crisper edges. Use 1 cup of water for every 1 cup of milk in your recipe.
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Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.
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