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I love waffles :3 easily my favorite breakfast food. Developing different recipes has been so much fun! Lately I’ve been having one with lots of ground flaxseed and it has been keeping me quite regular. I’ll have one or two of those in the morning with some tofu breakfast/lunch “meat” and a bit of cheapo syrup. There also was a version with pea protein powder that worked out pretty well but I neglected to write down the recipe, oops.

Vegan waffle recipe

Makes 4-5 “standard” belgian waffles, actual amount will vary based on what kind of waffle iron you use.

Equipment

2 bowls, preferably with pouring spouts

Whisk

Measuring cups and spoons

Waffle Iron

Optional: Using a rubber spatula/scraper will help when pouring the batter into the waffle iron.

Dry mix:

1 cup white flour

2-3 tablespoons ground flaxseed

1 teaspoon salt

1 teaspoon baking powder

Optional: 1-2 teaspoon powdered cinnamon or blend of “sweet” spices.

Wet ingredients:

1 cup plant milk (see notes)

1 tablespoon neutral tasting cooking oil

Optional: 1/2 tablespoon breakfast syrup or granulated sugar will add some flavor and improve the texture of the crust.

Instructions:

1. Mix dry ingredients in a bowl until combined, set aside

2. In a seperate bowl, preferably one with a pouring spout, whisk the wet ingredients together vigorously, if using granulated sugar whisk until it is dissolved.

3. Add the dry ingredients to the wet ingredient bowl and mix until combined but still slightly lumpy. Allow the batter to sit for at least five minutes so the flaxseed can hydrate.

4. Make the waffles, portions and waffle iron operation will vary. Consult the manual or wing it carefully.

Notes:

• This recipe may take longer to cook fully compared to other mixes. Ultimately the steam produced by the cooking process is always an accurate indicator of doneness.

• The dry mix can be made well ahead of time, a double batch fits nicely into a 32 oz deli container.

• Adjusting the amount of plant milk will make the waffles more or less dense, experiment and adjust to preferences. 2/3 cup dry mix to 1/2 cup wet mix (or 1 cup to 3/4 cup) is my preferred ratio.

• The batter keeps well overnight if refrigerated in an airtight container but you will need to add a little more liquid and stir thoroughly because it will be very thick.

• The batter dries like cement, wash the bowl immediately after using.

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