In our family, we have a tradition of eating waffles on Sunday mornings. It’s a great way to fuel up for a day of weekend warrioring such as hunting along trails for a geocache or diving for treasure in our community pool.
We eat these waffles every Sunday morning except for one Sunday each month. On that Sunday morning we eat vegan donuts from a local donut shop. The owners just happen to be Buddhist (I think) and so they make most of their donuts vegan. Below is the waffle recipe that we use.
Classic American Waffles
Makes four waffles
1 1/4 cup sifted unbleached white flour
1 1/2 teaspoons baking powder
2 tablespoons vegan sugar
3/4 teaspoon salt
1 1/4 teaspoons egg replacer powder (not mixed with liquid)
1 1/3 cup soy milk (or powdered soy milk and water)
1/2 teaspoon vanilla extract
3 tablespoons safflower oil
Combine all dry ingredients into a large bowl.
Combine all wet ingredients into a smaller bowl.
Add the wet ingredients to the dry. Stir well.
Heat waffle iron. Mist waffle iron with light coat of vegetable oil.
Spoon batter into center of waffle iron and close waffle iron. Wait a few minutes or until waffle irons stops steaming (follow the directions for your waffle iron).
Remove waffle gently with tongs or a fork.
Enjoy your waffle topped with maple syrup, fresh fruit, soy whipped cream, or any number of other tasty toppings!
* this recipe was modified from The Candle Cafe Cookbook “Diner-Style Pancake” recipe
** you could use another non-dairy milk instead of soy, like rice milk or almond milk
*** you could add almond extract or substitute almond for vanilla extract
This post was originally published in 2011. It has been republished for a new audience.