Vegan Raised Waffles
Vegan Raised Waffles
Breakfast
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Ingredients
1/2 cup warm water 105º-110º
1 packet active dry yeast
2 cups lukewarm soy or almond milk divided
1/4 cup coconut oil could sub another vegetable oil
2 1/2 cups whole wheat pastry flour could sub all purpose
1 tsp. sugar
1 tsp. salt
1 tsp. baking soda
Instructions
Pour warm water into large mixing bowl. Sprinkle with yeast. Allow to sit for 15 minutes, until dissolved and foamy.
Whisk in 1 cup of milk, oil, flour, sugar and salt. Cover and allow to sit overnight.
The following morning,
Oil waffle iron very lightly and preheat.
Whisk remaining 1 cup of milk and baking soda into batter.
Prepare waffles according to waffle iron manufacturer’s instructions, using 1/4 to 1/3 cup of batter per waffle.
Serve with maple syrup, powdered sugar and/or fresh fruit.
Recipe Notes
Avoid over-oiling the waffle iron, as this has a tendency to make them too soft.
Adapted from The Breakfast Book, by Marion Cunningham
Vegan Raised Waffles
Breakfast
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Ingredients
1/2 cup warm water 105º-110º
1 packet active dry yeast
2 cups lukewarm soy or almond milk divided
1/4 cup coconut oil could sub another vegetable oil
2 1/2 cups whole wheat pastry flour could sub all purpose
1 tsp. sugar
1 tsp. salt
1 tsp. baking soda
Instructions
Pour warm water into large mixing bowl. Sprinkle with yeast. Allow to sit for 15 minutes, until dissolved and foamy.
Whisk in 1 cup of milk, oil, flour, sugar and salt. Cover and allow to sit overnight.
The following morning
Oil waffle iron very lightly and preheat.
Whisk remaining 1 cup of milk and baking soda into batter.
Prepare waffles according to waffle iron manufacturer’s instructions, using 1/4 to 1/3 cup of batter per waffle.
Serve with maple syrup, powdered sugar and/or fresh fruit.
Recipe Notes
Avoid over-oiling the waffle iron, as this has a tendency to make them too soft.
Adapted from The Breakfast Book, by Marion Cunningham