So. Sunday morning … I was in the mood to make waffles. Had family in from out of town… some great fruit… some fantastic maple syrup… it was waffle time.
So I went searching for a waffle recipe (I don’t make them often!). Was tough. Didn’t find one that didn’t include at least SOMETHING I didn’t have on hand. Needed either banana (was out)… apple sauce (out) or something else I just didn’t have.
So – I cobbled this together – and it turned out GREAT!
INGREDIENTS
2 cups white wheat flower (or white all purpose)
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons cinnamon
2 cups almond milk (UNSWEETENED ORIGINAL)
2 tablespoons canola oil
2 teaspoons vanilla extract
Combine the dry ingredients… and mix thoroughly together using a whisk. If you’re so inclined, a sifter will make it lighter. But it’s not required.
Add the wet ingredients… almond milk and oil and vanilla extract. Using a large spoon, mix well. I thought it was a bit thick, so I added some more almond milk. You might eye it… and see what you think. You don’t want them thick – but you don’t want them too watery / runny either.
As soon as you’re satisfied that it’s mixed up nicely… that’s it! Just pour the appropriate amount onto your waffle iron (see iron specs) and cook as directed.
Makes four “normal” sized waffles… sure to satisfy.
Serve with fruit (on top or on the side), real maple syrup, and vegan sausage (gimme lean is great)… for a treat of a Sunday meal. My omnivore nephew loved it… every bite, including the “soysage” (his word!)
Enjoy!