In keeping with my apparent breakfast theme lately, I am finally sharing my all time favorite waffle recipe. I actually had these for lunch one day last week with fresh berries and confectioner’s sugar and it was a delicious change of pace. The waffles aren’t too heavy, in fact they taste rather light and healthy. They freeze well and reheat perfectly in the toaster at a low setting.
My daughter Chloe particularly likes these waffles which is shocking to me because she normally is a white starch type of girl (like me I guess!). I used to buy Van’s waffles but one day long ago got freaked out by the “shared facility” disclaimer and set out to make my own waffles. I promise you will fall in love with this recipe. Enjoy!
DAIRY, EGG AND NUT FREE WHOLE WHEAT WAFFLES
2 T. water
1 ¾ c. soy or rice milk
½ c. vegetable oil
2 c. whole wheat flour
4 tsp. baking powder
1 T. light brown sugar
¼ tsp. salt
Preheat oven to 200 degrees and heat a waffle iron according to manufacturer’s instructions.
In a large bowl mix the water, soy milk and vegetable oil with a wire whisk until combined. In a medium bowl combine the dry ingredients with a wire whisk and add the water mixture. Stir until just combined. Do not over mix; lumps are fine.
Spray the inside of the waffle iron with dairy free cooking spray. Pour enough batter to spread to edges. Close and bake according to manufacturer’s instructions. Transfer waffles to warmed oven and repeat with remaining batter.
Yield: 16 waffles
(Tip: Freeze extra waffles by placing in reseal able plastic bag with parchment or wax paper in between layers. Label with name and date; freeze up to 2 months) To reheat unwrap waffles and toast at the low setting in a toaster.)