I have had my waffle iron hiding in the cabinet for a while. I don't know why I didn't pull it out sooner! I had a craving for waffles yesterday and I just HAD to make this happen. I had an old recipe on my blog and pulled it out. One look and I thought "WHAT! That's so complicated! I'm not doing all of that!!!" and I fixed it up! I swear it's better than they were before so I have no idea what I was thinking back then. NOW WE HAVE WAFFLES!!! Crispy delicious whole wheat vegan waffles. YUM yum yum! (Secretly, I ate more than one yesterday. Maybe even more than two. Shhh!!)
So get out your fruit, your syrup and your waffle iron and get to work! No waffle iron but still want something awesomely delicious How about my Easy Fluffy Vegan Pancakes!! Then get yourself a waffle iron because there is something magical about how much syrup it can hold. Oh wait, and it's crispy and delicious. But the syrup... yes!
Plant Strong Whole Wheat Waffles
makes about 4 large waffles
- 1.5 cups white whole wheat flour (white whole wheat is softer than regular whole wheat. It makes a difference!)
- 1.5 cups soy milk, almond milk or your favorite non dairy milk
- juice 1 lemon
- 2 Tablespoons sugar or 4-5 drops liquid Stevia
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Plug your waffle iron in to preheat it.
Mix the soy milk and lemon juice together and set aside for 4-5 minutes. It will start to curdle slightly and thicken like buttermilk.
Sift your flour, baking powder, baking soda and salt together in a large mixing bowl. Add in the thickened soy milk and stevia or sugar. Stir until combined but its fine if it still has a few lumps - you don't want to overmix the batter.
Here's the waffle iron I use. It takes about 2/3 cup of batter for each waffle and they cook in 6-7 minutes. Yours may use more or less. Make sure to follow the direction included with your waffle iron.