whole grain waffles

This is my families favorite waffle recipe. It comes from one of my favorite vegan cookbooks. They are delicious and healthy. The slight sweetness makes these fantastic with fresh berries, sugarless homemade applesauce or maybe some plain soy yogurt.

1 1/3 cups soymilk

1 ½ tablespoons freshly squeezed lemon juice

1 ¼ cups whole wheat pastry flour

½ cup cornmeal

¾ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

3 tablespoons neutral oil, such as corn or canola

2 tablespoons pure maple syrup

1 In a 2-cup liquid measure, combine the soymilk and lemon juice. Set aside. (The mixture will curdle.)

2 Measure in the flour, cornmeal, salt, baking soda, baking powder, and cinnamon. Stir or sift the dry ingredients into the bowl.

3 Stir the oil and maple syrup into the soymilk. Make a well in the center of the dry ingredients and add the liquid. Stir with a fork just until blended. The batter should be medium-think but still pourable; if it’s too runny, stir in a tablespoon or two more flour. Alternatively, if the batter becomes very thick as it stands, stir in a tablespoon or two of soymilk.

4 When the waffle iron is ready, brush the top and bottom with oil or mist with pan spray. Pour a generous ½ cup of batter over the surface. Bake until crisp, usually 5 to 6 minutes. Serve immediately or transfer to a cooling rack and keep warm in the oven while you are preparing the remaining waffles.

Other Ideas

Add 2 tablespoons of shelled, unsalted sunflower seeds to the batter.