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.
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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.
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