These are a crazy hybrid of several other recipes that worked pretty well. Jen also gave a “thumbs” up, eating more than one for dinner.
And you can instantly get a souped-up, spicier and even more flavorful version just by signing up for the Waffleparty.com Update List. (Hint, hint – and please tell your friends!)
- 1 1/4 C whole wheat or all-purpose flour (I originally suggested buckwheat, but this may not provide adequate binding or may cause sticking on some irons)
- 1 C cornmeal
- 1 t baking soda
- 2 t baking powder
- 1/4 t salt
- 1 can (15 oz.) refried beans (I used Amy’s brand refried black beans)
- 1 3/4 C soymilk
- 1/4 C canola oil
Stir together the dry ingredients and whisk together the wet ingredients (include the beans in the wet ingredients. Stir the wet into the dry until just blended. Cook on a waffle iron sprayed generously with oil. Add a few additional T of water or soymilk if the batter seems too dry near the end.
Top with salsa, vegan sour cream, guacamole, and vegan cheese. Eat and enjoy your new superpowers of levitation!
Makes roughly 4 (7-inch) round Belgian waffles in our Waring Pro WMK300 waffle iron.