These yeast-raised vegan waffles are fit to fuel athletes. Some of the Pittsburgh Paddlefish, whose women’s team represented the Northeastern U.S. at the 2008 International Dragon Boat Festival, requested a vegan waffle breakfast for their retreat this year.

Not a single crumb of vegan waffle left!

Because the dough needs time to rise, begin at least three hours in advance of baking the waffles or one and a half hours in advance if you are using quick-rise yeast. Or, allow it to rise overnight for an even stronger flavor and a wonderful aroma.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup plus 2 tablespoons soymilk or other nondairy milk
• 1/4 cup canola oil
• 3 tablespoons brown sugar
• 2 tablespoons molasses (blackstrap, if available)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the whole wheat flour, all-purpose flour, and salt until well blended. Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (You can use your oven for this. Make sure the oven rack is low enough for the bowl to fit. Turn the oven on for one to two minutes at 200 degrees F. Turn off the oven, place the covered bowl on the rack, and close the oven door. If you wish to let the batter stand overnight, covering the bowl and leaving it at room temperature will work fine.)

After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Let stand for 15 minutes. Preheat the waffle iron for 3 to 5 minutes while the batter is standing. Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be easily removed. Makes 3 to 4 (7-inch) round Belgian waffles.

Alongside good old maple syrup, these go very well with a range of fresh fruit toppings, and with the Warm Peanut Ginger Agave Sauce.

While perfect for Valentine’s Day, these vegan waffles are great anytime. Dark, sweet chocolate and spice warm up the taste buds. These moist and cakelike treats can follow dinner, or you might serve them to that special someone for a desserty breakfast or brunch in bed.

For now these are a special treat just for signing up for the news/updates list – because you have an extra-special place in my heart.   Look for it in the text of the automated final confirmation email, and enjoy the recipes already on this site.

If you’re already on the list and want a copy, send a quick message stating “I want my Hot Chocolate Molasses Waffles!” and I will get right on it.

Someone recently commented on the Buckwheat-Rice Yeast-Raised Vegan Waffle Recipe, asking if it could be made without yeast. (Mandee, thanks for your inspirational question!) It did require a number of modifications, but here’s what tinkering produced. These do have a different flavor than the yeast version, but I think they’re still tasty in their own way. Please let me know how they turn out for you!

• 1 C rice flour
• 1  C buckwheat flour
• 1/2 C tapioca flour
• 1 t salt
• 2 t baking powder
• 1 t baking soda
• 2 t xanthan gum
• 2  1/2 C soymilk, plain unsweetened
• 1/4 C canola oil
• 2 T molasses
• 2 T sugar

In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum. In a medium bowl, mix together the soymilk, oil, molasses and sugar. Pour the wet ingredients into the dry and mix just until blended – you don’t want chunks of dry flour, but it should still be a bit lumpy. Allow the batter to sit for 3 minutes, and then stir another 5 to 10 strokes. Cook on a waffle iron generously sprayed with oil for 1 to 2 minutes past the iron manufacturer’s suggested average cooking time. Makes 4 (7-inch) round Belgian waffles.