(Originally posted at fatfree.com by D. Lachman.)
For basic and relatively easy waffles, with a “neutral” flavor good for accommodating a range of toppings, I modified this “healthful vegan waffles” recipe slightly by replacing a tablespoon of the water with canola oil to give it a slightly “richer” flavor (this optional substitution is noted below). When using a recipe with minimal oil, just don’t forget to coat your iron with some type of non-stick spray–we usually use some type of canola oil spray regardless–you can even put regular canola oil in a small spray bottle and use that, rather than purchasing disposable cans.
This isn’t quite as exciting on its own as some of the other vegan waffle recipes we’ll be reviewing here, such as the pumpkin waffles, but is probably the closest approximation to a non-vegan waffle with a “neutral” flavor. It works well as a “base” for a variety of toppings.
1 cup whole wheat flour
3/4 cup unbleached white flour
1 tablespoon baking powder
1 tablespoon sweetener of choice
3/4 teaspoon salt
1 tablespoon Ener-G egg replacer (or another binding alternative, as noted above)
1 1/2 cups fat free rice milk (or 3 tablespoons Ener-G soy quick + 1 1/2 cups water)
1/2 cup water (optional: replace 1-2 tablespoons of the water with canola oil)
1/3 cup applesauce
Combine all dry ingredients, add wet ingredients and mix well,
but do not over beat. Batter tends to thicken as it stands, so I
usually end up adding a bit of water to it between batches.
Other variations we’ve tried on the above that have worked pretty well include utilizing 2 Tbsp blackstrap molasses as the sweetener, and replacing the entire 1 3/4 C flour with buckwheat flour.