Buckwheat-Oat-Applesauce Vegan Waffles Recipe–WP9 Version

This is a significant variation from the “Healthful Vegan Waffles” recipe also mentioned on this site. This is the version used for WP9.

  • 1 1/4 cups buckwheat flour
  • 1/2 cup uncooked rolled oats
  • 1 tablespoon baking powder
  • 1/2 tablespoon blackstrap molasses
  • 1 tablespoon unrefined cane sugar*
  • 3/4 teaspoon salt
  • 1 tablespoon Ener-G egg replacer (or another binding alternative, as noted above)
  • 1 1/2 cups unsweetened soymilk (we use unsweetened plan Silk)
  • 1/2 cup minus 2 Tbsp. water
  • 2 Tbsp. canola oil
  • 1/3 cup unsweetened non-chunky applesauce
  • 1 tsp. vanilla

Combine all dry ingredients, add wet ingredients and mix well,
but do not over beat. Cook on a well-oiled waffle iron.

*For the exact ratio used for WP9, replace 1 tsp. of the unrefined cane sugar with demerara sugar–this, however, will make only a very small difference. It will add a slightly more “molasses” flavor, which you can also achieve by simply replacing some of the unrefined cane sugar with additional blackstrap molasses.

This entry was posted in Neutral Waffles, Vegan Waffle Recipes. Bookmark the permalink.

2 Responses to Buckwheat-Oat-Applesauce Vegan Waffles Recipe–WP9 Version

  1. Molly says:

    Delicious! This will be my new standard. I am not vegan, but egg free, and used regular milk since that’s what I had. I used white buckwheat, which was perfect. One note – my rolled oats are too thick and weren’t good for the texture (normally I love oats). Next time I will skip them or find thinner oats.

  2. WaffleAdmin says:

    Molly,
    Glad to hear you gave these a try, and were able to incorporate some cholesterol reduction and chicken friendliness. Fortunately there are a range of oats available; if you like them a bit less chewy, anything labeled as “instant oats” may come closer to the texture you’re seeking. Let us know how that works!
    Dave

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