In the process of migrating posts from two websites over to this new site, all of my previous recipe posts were lost. I’m devastated but I plan to make the best of the situation. I’ve slowly coming out of a major cooking slump, and so this loss is an opportunity to revisit my older recipes, fine tune if necessary, and repost. I’m actually pretty excited, because as I was going through Pinterest and seeing thumbnails of all my recipes, I kept exclaiming, “I haven’t made this in forever, ” or “I used to love making that!”
This week, though, I’m sharing a current favorite. I do enjoy making pancakes, but recently I decided that a waffle iron would make my breakfast task a lot easier.
With my kids attending public school this year, I am needing grab-and-go breakfast items. Waffles are perfect – handheld, great served cold and filling.
These waffles are great served hot, stored in fridge and served either cold or reheated. These also freeze well, and warm up nicely in a toaster or conventional oven.
Basic Waffle Mix
3 cups all-purpose flour*
2 Tbsp baking powder*
1 tsp. salt*
1/2 cup sugar*
8 Tbsp canola or coconut oil
4 egg equivalents (if using EnerG egg replacer, use 6 tsp powder + 8 Tbsp water, mixed. if using flax egg, use 4 Tbsp ground flax + 12 Tbsp water, mixed)
1-2 cups non-dairy milk
Stir together flour, baking powder, salt and sugar. Dry ingredients (*) can be mixed ahead of time and stored for later use.
Add oil, egg equivalents and milk and mix thoroughly. I start with 1 cup milk, and then add up to an additional cup, until batter is loose enough to pour onto waffle iron. Thicker batter will be harder to work with.
Pour by large spoon or ladle onto waffle iron and cook according to instructions for your particular maker. Typical use – preheat waffle maker, brush plates with canola oil, add batter, close and cook until done.
Sub up to half the all-purpose flour with whole wheat flour
Ground Flax Seed – mix up to 1/4 cup to batter
Chia Seeds – add 2 – 4 Tbsp. to batter
Fruit jam – add up to half cup and stir into batter
Chocolate chips – 1/2 to `1 cup chips mixed into batter
Maple Syrup – add 1/2 cup to batter, stir with butter knife to make swirls