These yeast-raised vegan waffles are fit to fuel athletes. Some of the Pittsburgh Paddlefish, whose women’s team represented the Northeastern U.S. at the 2008 International Dragon Boat Festival, requested a vegan waffle breakfast for their retreat this year.
Molasses Yeast Feast Vegan 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