Molasses Yeast Feast Vegan Waffles
Molasses meets yeast for an energetically flavorful punch in this flavorful vegan waffle recipe. Allow the dough to rise overnight for an even stronger flavor and a wonderful aroma. See note regarding time for leavening. Makes 3 to 4 (7-inch) round Belgian waffles.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 3 waffles
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water see note
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup plus 2 tablespoons soymilk or other nondairy milk
- 1/4 cup canola oil
- 3 tablespoons brown sugar
- 2 tablespoons molasses blackstrap, if available
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes.
Stir in the whole wheat flour, all-purpose flour, and salt until well blended. Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (See note.)
After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda.
Pour the soymilk and oil mixture into the raised flour mixture and stir until well blended. Let stand for 15 minutes.
Preheat the waffle iron for 3 to 5 minutes while the batter is standing.
Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
Bake each waffle for 3 to 5 minutes, or until it can be easily removed, spraying the grids with oil prior to each waffle.
Alongside good old maple syrup, these go very well with a range of fresh fruit toppings, and with the
Warm Peanut Ginger Agave Sauce
This is a yeast-raised waffle recipe; prep time does not include dough leavening time. Begin at least 3 hours in advance of baking the waffles or 1 1/2 hours in advance if you are using quick-rise yeast.
Use warm water between 105 and 115 degrees F. You can judge this by splashing a bit onto the sensitive skin of your inner wrist—it should feel warmer than lukewarm but not hot or painful.
You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.