I used to make these for Gabi to take on waffle days at daycare (at least once a week), back when he couldn't eat any egg at all. His teachers always commented how good they looked and smelled. I guess he wasn't scarred from not eating the class waffles with the rest of his buddies.
Vegan Waffles
1/3 cup quick cooking oatmeal
1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon maple syrup
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup vegan milk (I prefer coconut)
1 tablespoon vinegar or lemon juice
2 tablespoons extra virgin olive oil
Mix all the dry ingredients and all the wet ingredients in separate bowls, and then combine and whisk until just moistened. Pour onto waffle iron. Mine takes 6 oz of batter at a time and makes 2 7" squares. I got about 5 squares out of this batch, so I am guessing this makes about 2 cups of batter. This batter can be made ahead of time, and it benefits from refrigerating overnight.
Variations:
Lemon-Blueberry waffles: Add to the dry ingredients the zest of 1 large lemon; use lemon juice, not the vinegar; add 1/4 cup dried blueberries; let the batter stand for at least 1 hour (preferably overnight) to give the blueberries time to reconstitute.
Fruit Pie waffles: Cut the amount of milk to 1/4 cup, and add a large can of pie filling to the batter. After pouring the batter onto the waffle iron, top batter with crushed graham crackers before closing.
Vegan Waffles
1/3 cup quick cooking oatmeal
1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon maple syrup
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup vegan milk (I prefer coconut)
1 tablespoon vinegar or lemon juice
2 tablespoons extra virgin olive oil
Mix all the dry ingredients and all the wet ingredients in separate bowls, and then combine and whisk until just moistened. Pour onto waffle iron. Mine takes 6 oz of batter at a time and makes 2 7" squares. I got about 5 squares out of this batch, so I am guessing this makes about 2 cups of batter. This batter can be made ahead of time, and it benefits from refrigerating overnight.
Variations:
Lemon-Blueberry waffles: Add to the dry ingredients the zest of 1 large lemon; use lemon juice, not the vinegar; add 1/4 cup dried blueberries; let the batter stand for at least 1 hour (preferably overnight) to give the blueberries time to reconstitute.
Fruit Pie waffles: Cut the amount of milk to 1/4 cup, and add a large can of pie filling to the batter. After pouring the batter onto the waffle iron, top batter with crushed graham crackers before closing.
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