I do a lot of experimenting with waffles and pancakes. I change my recipe a little bit each week, but these came out so good I’m sticking with the recipe! This batter works as-is for pancakes OR waffles. I always make big batches to stock my freezer with, hence the large volume of ingredients.
Multigrain Vegan Waffles
4.5 cups whole wheat pastry flour
3/4 cup rolled oats
3/4 cup cornmeal
1/2 cup brown sugar
1 TBSP + 1 tsp baking powder
1 TBSP baking soda
1 tsp salt
3 TBSP Bob’s Red Mill Egg Replacer (or 3 eggs)
3 cups unsweetened plain soy or almond milk
2 TBSP apple cider vinegar
3 cups water
1/3 cup olive oil
In a medium bowl, whisk the egg replacer with 1/2 cup plus 1 TBSP water. When blended, whisk in milk and apple cider vinegar. Set aside to thicken.
In a large bowl, stir together the dry ingredients.
Stir water and oil into the milk mixture, then add wet ingredients to the dry ingredients and stir until blended. Pour roughly 1/2 cup of batter onto hot waffle iron that’s been treated with pan spray. Let cook 4-6 minutes until steaming stops. Makes 16-20 waffles.
Sometimes I’ll use 2 cups organic rice protein powder in place of 2 cups of whole wheat flour, it results in a similar end product with a better protein punch. I’ve also used stevia in place of the sugar with excellent results. I make the batter in the evening and let it soak overnight. Then I transfer it to a pitcher, make as many pancakes/waffles as we’ll eat that day and store the leftover batter in the fridge to use the next day. Alternately, you can use the entire batch of batter to make a LOT of pancakes and store them in the freezer to pull out and reheat as needed.