Vegan Waffles

by robertjaimes

Prep time: 0:10 Overall time: 0:35

Servings: 24 servings

INGREDIENTS

4 Cups bread flour
2 Tbsp baking powder
1 Tsp salt
2 Tsp vanilla extract
1 Tbsp nutmeg
2 Tbsp cinnamon
5 to 6 cups of rice, soy or nondairy milk of choice (vanilla is good), or water.
If using water, add 1/2 Cup of sweetner (sugar, brown rice syrup, turbinado, maple syrup, or appropriate amount of stevia)

INSTRUCTIONS

Mix all dry ingredients with wisk in LARGE bowl. Add liquids and stir until all lumps are just out. Do not overmix.

Add enough liquid to make the batter somewhat runny. Slight foaming of the batter is normal, do not stir it in.

Preheat waffle iron according to manufacturers directions. Lightly mist waffle iron with non-stick spray or oil.

When iron is ready, pour batter onto iron and cook until ready light signals. If your iron doesn't have a light, cook until the heating element clicks off, usually 5-7 minutes.

CHEF COMMENTS

These waffles are best right out of the iron, steaming hot. They freeze remarkably well, and recover amazingly. To serve from frozen, microwave waffle until defrosted (10 - 30 sec.), or allow to defrost on counter 15 minutes. Toast on low, bagel setting if your toaster allows, until hot and crunchy.<br />
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Serve plain, with Vegan Caramel Sauce, or maple syrup.<br />
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* If using water, add 1/2 Cup of sweetner (sugar, brown rice syrup, turbinado, maple syrup, or appropriate amount of stevia)

Tagged: breakfast, maincourses, waffles add tags

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