Now this is the way to start your day. OK. I didn’t make these scrumptious waffles for breakfast (I’m a fan of breakfast for dinner). But, these are so good, you’ll want to make them any time of the day. I might be jumping the gun here, but this might be my new favorite waffle recipe.
The recipe comes from “Veganomicon: The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz and Terry Hope Romero. You’ll want to top these with at least strawberries and if you’re feeling fruity, some more bananas.
A few tips: This calls for a waffle iron; you’ll have to know how to use it. We used a cast iron waffle maker and ours calls for cooking on about medium heat for 4 minutes on each side. A not-so-healthy trick to getting the waffles not to stick is to first put some Crisco on the waffle iron. If you don’t want to use fatty Crisco, try turning the heat up a little on stove and/or cook for slightly longer. We coated the waffle iron with some Pam spray between batches, as well.
1 ¾ cups soy milk
¼ cup water
2 tsp apple cider vinegar
2 average-size bananas
3 tbsp canola oil
3 tbsp pure maple syrup or agave syrup
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp ground nutmeg
1 cup walnuts, chopped finely
Nonstick cooking spray
Preheat your waffle iron. Pour the soy milk, water and vinegar into a measuring cup and set aside to curdle.
Mash the bananas very well in a large mixing bowl. Add the soy milk mixture, oil, syrup and vanilla, and stir.
Add the flour, baking powder, baking soda, salt and nutmeg. Use a fork to combine. Don’t overmix, just mix until there are minimal lumps left. Fold in the chopped walnuts.
Spray the cooking surface of your waffle iron with nonstick cooking spray and cook the waffles according to the manufacturer’s directions. Serve with sliced strawberries and bananas and plenty of maple syrup.