Yeast-Powered Vegan Waffles Recipe–WP9 Version

If you don’t mind doing a little prep the night before, you must try these! This yeast-powered waffle has a significantly different type of “crust” than non-yeast waffles (probably the type you’ve had most of your life), and has a very savory, almost “sourdough” kind of flavor. It incorporates several variations to the yeast-powered waffle recipe posted at Wordcraft.net, and is currently one of my favorites. The below version is the exact one I utilized at Waffle Party 9. It will go with almost any type of topping, and I think it tastes pretty good on its own.

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.) Then add the other ingredients, folding them into the raised flour-yeast mixture just until they’re mixed, and cook.

• 1/2 package of yeast (this is the amount I used for WP 9–however, I’ve also used a full package to yield a slightly different flavor)
• 2 cups of whole wheat flour (or you can use any combination of different flours–I[ve tried using 1 cup of spelt flour alongside 1 cup of oat flour with great results)
• 2 tsp. Ener-G egg replacer premixed with 2 Tbsp. warm water just before adding to batter (this is optional if you don’t mind waffles being a little flaky)
• 1/2 cup of soymilk (I use unsweetened Silk–you can also use ricemilk or nut milk)
• 1/2 tsp. baking powder
• 1 tsp. salt
• 3 Tbsp. of canola oil (you can also use melted Earth Balance)
• 1/2 Tbsp. blackstrap molasses
• 1/2 Tbsp. demerara sugar (if you don’t have one or both of these sweeteners, substitute a Tbsp. of the sweetener of your choice)