Comments on: Naked Vegan Waffles

By: Doris

Doris — Mon, 16 Apr 2012 01:27:29 +0000

Thanks, Dave! My waffle iron and its nonstick coating are in pristine condition because I always wash it by soaking off the baked-on waffle. I’d be more willing to blame the batter if the same thing hadn’t happened with 3 different batters. I’m now leaning towards an antique cast iron stovetop waffle maker, which is nonstick after it’s properly seasoned. Thanks for your help & advice, and for the recipe!

By: WaffleAdmin

WaffleAdmin — Sun, 15 Apr 2012 21:11:49 +0000

Doris,
Thanks for sharing your experiences, and sorry to hear things haven’t worked out yet. Hard to diagnose without seeing it, but sometimes following a few major burns/sticks with an iron, it can be difficult to get it totally clean without damaging the surface of the iron. Scratches and gouges from overly harsh cleaning increase the likelihood of sticking, as do remnants of burned and stuck-on batter, so it can be kind of a catch 22 if the iron hasn’t always been gently cleaned. Also, it is possible to put on *too* much oil, which is why I suggest spray-on oil rather than brushed on. Adding and substituting different amounts of binders like flaxseed and egg replacer significantly change recipe properties and can increase likelihood of sticking. The wheat germ, as flaxseed, absorbs some moisture, which also changes properties and potential likelihood of sticking. You might try a new (or very well cared for used) iron or a friend’s newer iron with a relatively basic yeast-raised recipe w/o substitutions and just a bit of spray on oil on each grid (no more than two seconds of spray on each side), and go from there by trying a non-yeast-raised recipe in its original form. Happy vegan waffling!

By: Doris

Doris — Sun, 15 Apr 2012 20:41:24 +0000

Thanks for the recipe, Dave! I think there is something wrong with my waffle iron. This is the 3rd vegan waffle recipe I’ve tried, and it just doesn’t work. My waffle iron is 1000 watts, has a nonstick coating, and is 17 years old. It’s a Salton, and makes thin (not Belgian) waffles, in the shape of 5 hearts joined together at the bottom point. I’ve tried the recipe above (with a minor substitution – I had less than a cup of ww flour, so I substituted white AP flour for the missing ww flour, with a couple of tablespoons of wheat germ and ground golden flax seeds added); I tried to veganize a waffle recipe using Ener-G egg replacer; and I tried another vegan waffle recipe from a long time ago. All three recipes resulted in a waffle iron that baked shut and could not be released without pouring water into the edges until the soaked waffle fell apart. I keep greasing the waffle iron with more and more oil. The most recent time, using the recipe above,I put so much oil on the waffle iron, the oil overflowed after I poured the batter in and closed it. And still, it baked shut. I’m now searching eBay for a used waffle iron.

By: Naked Waffles « Living a life of passion and purpose

Naked Waffles « Living a life of passion and purpose — Sat, 07 Apr 2012 05:30:11 +0000

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By: Ash

Ash — Fri, 24 Feb 2012 16:42:26 +0000

I’ve been making these for a few months now, and they’re absolutely delicious. We hadn’t had waffles in a few years due to my son’s food allergies, so I’m psyched that they’re back on the menu again. Thanks so much!

By: WaffleAdmin

WaffleAdmin — Tue, 21 Feb 2012 02:17:25 +0000

Justin, Glad to hear it was helpful; thanks for letting me know!

By: Justin

Justin — Tue, 21 Feb 2012 00:42:27 +0000

Thanks for sharing this recipe! My son has several allergies to wheat and soy, so I substituted non-wheat flour and vanilla rice dream for the soy milk. The waffles taste great!!! I added a little xanthan gum to the second batch to hold them together a bit more. I am sure we’ll have fun with this site in the future; what a great resource! Thanks again.

By: WaffleAdmin

WaffleAdmin — Mon, 16 Jan 2012 15:29:27 +0000

Hi, Elyse. Yep, you’ve already troubleshot your problem–important to spray a bit of oil on both grids before each waffle, even with non-stick surfaces.

By: Elyse Orecchio

Elyse Orecchio — Mon, 16 Jan 2012 14:49:53 +0000

Good morning. I confess I landed here because I was out of eggs and wanted to make waffles anyway. I used 100% whole wheat flour (2.5 cups), water instead of soy milk, and added vanilla and about 1/4 package chocolate chips. And I used I can’t believe it’s not butter instead of oil. My kids are devouring them! 2 of my waffles did stick and pull apart in the middle…maybe I should have re-sprayed after the first two? Anyway, it doesn’t matter, they still taste good and my son actually likes when the pull apart since he likes to put stuff in the middle and make a waffle sandwich.

That said, next time I’ll re-spray!

Thank you for this recipe. My kids don’t know they’re eating something pretty darn healthy for breakfast.

By: WaffleAdmin

WaffleAdmin — Thu, 08 Dec 2011 00:49:18 +0000

Hi, Michelle.
Thanks for visiting. While that’s an ambitious number substitutions, I’ll do my best to provide a bit of guidance.
Evaporated milk, as far as I know, has a higher solid/liquid ratio that soymilk, so a 1:1 substitution may not work. You *might* get a sub. of half evap. milk and half water (with total of the two adding to the original soymilk amt. called for in the recipe) to work pretty well. Yes, oil can simply be substituted 1:1 veg. for canola. The flour types can also be substituted 1:1, with possible slight differences in liquid absorbed and noticeable differences in texture. Sub’ing white sugar for brown sugar may not work b/c brown sugar has a higher acid content that reacts w/ the baking soda to provide leavening. Your waffles may not be fluffy enough w/ white sugar. If you have some molasses, google subs. of molasses plus white sugar for brown sugar. Hope that helps!