Vegan waffles
For the vegan waffle aficionado, we have gathered some recipes from around the world. Of course, I admit bias because if I had my way, I'd live on waffles and pizza. Of course, I'd soon be toothless and scurvified, but those are two of my favorite meals.
So, from those of us who love waffles, we bring you three vegan waffle recipes: the first two are from the International Vegetarian Union at http://www.ivu.org and the third from M. L. Grant.
Healthy Vegan Waffles - contributed by Karen Mercedes / mercedes@access.digex.net
* 1 ripe banana, mashed
* 2 cups water
* 1/2 cup uncooked oatmeal
* 1-1/2 cups whole wheat flour
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* vanilla to taste (optional)
Mix banana and water. Add dry ingredients and mix, leaving lumps in batter (the lumps keep the waffles from becoming too rubbery when cooked). Cook on waffle iron. You can use the same batter to make pancakes*. I've also substituted soy milk for the water, which gives the vegan waffle a richer flavor; when I do this, I usually leave out the spices.
Here is another vegan waffle recipe from the same site:
Vegan Waffles - contributor Dan / xdanx@erols.com
* 1 cup flour
* 1 cup soy milk or water
* 1 tablespoon oil
* 1 tablespoon baking powder
* 1 tablespoon maple syrup
Whisk ingredients together, pour into oiled waffle iron, cook on medium heat until steam starts coming out sides of iron, that means they ready or close to being ready. This recipe can also be used for pancakes*.
* Note: Pancakes usually have less oil in them than waffles, so if these stick to your waffle iron, you might consider adding a bit of walnut or almond oil to your vegan waffle batter! And don't forget nuts--they absolutely 'make' a waffle superb!
And lastly,vegan waffles from M. L. Grant, who has made them a family tradition.
Vegan Waffles or Pancakes
M. L. Grant - Copyright 2000 by M. L. Grant. Free redistribution and use permitted with this copyright notice intact!
These vegan waffles are a tasty way to start the day or end a meal. They can be served with maple syrup, honey, or preserves and can be frozen and reheated in the oven, microwave, or toaster.
The batter also works well for pancakes, and is especially tasty when you add small berries (blueberries, marionberries, raspberries, blackberries, loganberries, etc.) to the mix.
Ingredients:
* 1 ripe banana, mashed
* 2 cups water
* 1/2 cup uncooked oatmeal
* 1 1/2 cups whole-wheat flour
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* vanilla extract to taste (optional)
Method:
Mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in the batter. Vegan waffles: Cook on a waffle iron, according to the manufacturer's instructions. Pancakes: Pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.)
Serve for breakfast or dessert; add margarine and top with sweet syrups, fruits, or preserves. This vegan waffle recipe takes less than five minutes to prepare, not including cooking time.
You must leave lumps in the batter. Vegan waffle or pancake batter which is too smooth will spread out very thin on the waffle iron or pan, and the result will be a rubbery, tough cake. The batter doesn't freeze well but can be refrigerated for a short time. Waffles can be made in large quantities and frozen for future use; this is a good option if your waffle iron is small! As shown, recipe makes roughly four waffles; the number of pancakes will vary according to size. Recipe can be doubled.
