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Yeast-Powered Vegan Waffles: Waffle Party 9 Version

Dave W.
These yeast-raised Belgian vegan waffles will go with almost any type of topping, and with their sourdough-like flavor, I think they taste great even on their own.
Print Recipe
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast
Cuisine Vegan

Ingredients
  

  • 1 1/4 teaspoons active dry yeast (I've used up to a full 1/4-ounce package, or about 2 1/4 teaspoons, to yield a slightly different flavor.)
  • 1 1/2 cups warm water (warmer than lukewarm, but shouldn't burn if you drip some on your wrist)
  • 2 cups whole wheat flour see note
  • 2 teaspoons egg replacer powder premixed with 2 tablespoons warm water just before adding to batter
  • 1/2 cup soymilk
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons canola oil
  • 1/2 tablespoon blackstrap molasses see note
  • 1/2 tablespoon demerara sugar see note

Instructions
 

  • The day or night before, dissolve the yeast in 1 1/2 cups of warm water, mix with the flour and salt and let it stand overnight. (If you use quick-rise yeast, you need to let it stand for only 3 or 4 hours.)
  • The next morning, add the other ingredients, folding them into the raised flour-yeast mixture just until they're mixed.
  • Preheat the waffle iron for 3 to 5 minutes, according the manufacturer's directions, 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 removed easily, spraying the waffle iron grids with oil prior to each waffle.

Notes

Prep time doesn't include "hands off" leavening time.
If you don't have molasses or demerara sugar, you can simply use 1 tablespoon of regular sugar or agave nectar.
Keyword yeast, waffles