Recipe: “Chicken” and Waffles — Fo Reals Life

I want to tell you just a little bit about my new favorite plant-strong waffle recipe. I had some MAJOR FAILURES while trying to make a good waffle that was crispy yet tender and oil free. Some were downright SLIMEY. (I don’t know how that happened.) I think I have nailed it with this one though. We’ve gone through quite a few batches now and my whole family loves them. The key is the rice flour. It makes them have just a bit of extra crispness that I was missing. 

Recipe Notes…

*Follow the directions that came with your waffle iron for cooking. If it says to spray with oil then perhaps you should. I don’t want your waffles to stick to the iron and you be disappointed. 

*With that in mind, do not even bother with the indicator light on your iron. Mine does not have a clue what is going on. I make the first waffle and time it. Check it after a few (and once the thing is not steaming!) and then I adjust my time from there. You know your machine. 

*You can use brown rice or white rice flour. If you have no choice but to use only wheat flour they will still turn out, they just will not be as crisp. 


To Make Chicken And Waffles:

Cook the

Baked Chicken Fried Steak

and the waffles. Place the Chicken Fried Steak on top of the waffle and top with hot sauce and maple syrup (Yes, put both of those together on top of both the steak and waffle.) YUM!!!


(Whole Wheat and Plant Strong!) 

serves 4-6 (depending on your waffle iron size)

1 & 1/2 cups white whole wheat flour (or regular whole wheat flour)

1/4 cup rice flour

1 & 2/3 cups soy milk (or your favorite milk alternative)

juice 1 lemon

2 Tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Measure out your soy milk and add all of the lemon juice to it. Let it sit for 5 minutes to thicken up like buttermilk. 

Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk in the thickened milk. Stir until there is no dry flour but take care to not over mix. 

Cook according to your waffle irons directions. (Mine takes about 1/2 cup batter and 6-7 minutes to cook.) 

Nutritional information per serving

  [calculations for waffles only]:

 Serving size: 1 waffle (1/6th of the recipe – you may need to adjust according to the size of waffles your iron makes)

5 WWPointsPlus, 187 calories

, 1.8g total fat, 0mg cholesterol, 35.5g carbohydrates, 4.6g fiber, 5.9g sugar, 6.7g protein