Lately I have been craving waffles like crazy. So I finally gave in and got out our waffle maker. Back in those days when I was a vegetarian we used to make waffles a lot. Usually we made them on Sunday afternoons for our flatmates who adored them. We ate them with hot raspberries and whipped cream. I’ve probably written about this before, in Germany waffles are not a breakfast food. They are clearly a dessert food and a great substitute for cake. Our waffle recipes can be as fattening as a whole slice of cake or a fried doughnut. They have tons of eggs, lots of sugar and of course, they have butter. I remember that one time we made a recipe that called for half a pound of butter. We are still talking about those waffles but not in a good way. We ate one each and had to lay down for a couple of hours afterwards. I don’t mind fat at all, but those waffles clearly were too heavy. I already saw the letters D.B.W., death by waffle, on my grave.
These days are over. No more flatmates (not that we don’t like them, we just don’t have any and our plants don’t eat waffles) and no more butter and egg ladden waffles.
It took me quite some time to get my vegan waffles right and I blame our waffle maker. I had to find out that it hates a batter that is too liquid and has too much sugar. Your waffle iron is probably totally different from mine so feel free to adapt the recipe to your needs. Oh and did I say that these are low in fat? Because I still have to make up for that butter…
Oat Waffles (makes 4 regular waffles)
120 g (1 1/2 cups) oat flour
80 g (2/3 cup) all-purpose flour
50 g (1/4 cup) sugar
2 tablespoons flax meal
2 teaspoon baking powder
1 pinch salt
240 ml (1 cup) almond milk
60 g (1/4 cup) soy yoghurt
Preheat and grease your waffle iron. Sift together flours, flax meal, baking powder and salt. Add almond milk and soy flour and stir until no lumps remain. Cook according to manufacturers instructions. (For me medium heat and longer cooking time works best.)