Homemade waffles are comfort food for every time of the year. Cheap and easy to make, they are familiar to many Americans. Consider this dairy-free version for special brunches or as quick weekday breakfasts before the morning commute. Feel free to double this recipe and freeze the leftovers for rushed mornings.
- Preheat a waffle iron.
- In a medium-sized mixing bowl, sift together the flour, baking powder, sugar, cinnamon, and salt. In another bowl, whisk together the eggs with the almond milk, melted soy margarine, and soy yogurt until well combined. Whisk the wet ingredients into the dry, mixing until just combined.
- Using about 1/3 cup batter at a time, ladle the batter into the preheated waffle iron, pushing the batter to the edges of the iron. Cook until golden brown, about 4 to 5 minutes, or until the iron is no longer steaming. Serve warm with your choice of toppings.
Ingredient Substitutions and Cooking Tips
While pancakes and crepes enjoy a mostly sweet existence when it comes to toppings, waffles are known to be the perfect backdrop for savory goodness as well:
- Ham and Cheese Waffles- Add a thin slice of ham and cheese between your waffle batter for a quick panini-like sandwich.
- Chicken Strip Waffles- Cut your waffle into fours and add chicken strip pieces for an at-home version of chicken and waffles.
- Huevos Rancheros Waffles- To transform a waffle into a Mexican-food favorite lose the cinnamon and add spices: cumin, chili powder, and garlic powder. Add minced jalapeno, leaving the seeds in if you like heat or omitting them if you want to keep it mild. Add two eggs over-easy on top, dairy-free shredded cheese of your choice and enjoy.
|Nutritional Guidelines (per serving)|