Prep 30 mins
Cook 0 mins
Yummy nutritious vegan waffles. I made these for a cooking demonstration at my previous university and they were a hit! This recipe was adapted from the NEWSTART Lifestyle Cookbook. Keep them healthy by pouring fresh blended apples with some cinnamon on top or my Mango Pear Syrup.
- 4 cups water
- 3 tablespoons olive oil
- 1⁄4 cup natural cane sugar
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 cups rolled oats
- 3⁄4 cup cornmeal or 3⁄4 cup millet flour
- 3⁄4 cup whole wheat flour
- Process all ingredients in a blender until smooth. For small blenders, blend with less of the water, then pour into a pitcher and add remaining water.
- Pour onto preheated, nonstick waffle iron, using enough batter to cover grids and edges.
- Bake until steaming stops, from 7 to 14 minutes, depending on the waffle iron style. If batter gets too thick, add more water and blend before pouring. In my waffle iron I have to make sure to put a generous amount of batter on the iron or it will stick. Waffles may be frozen and reheated in toaster or oven. For variation, blend in a banana.
This was pretty good. I did not think it was sweet enough, so i may add some extra sugar or agave in the future. It took 7 minutes in my waffle iron.
I was out of eggs, and my son wanted waffles, and these were really good. I did use half rice milk and half water for the liquid, but that was the only change. Oh, I was worried about the thin batter, so I added 1/4 cup more flour, then I read the reviews that said the thin batter was normal and worked fine. :) I will make these again!
Great! I loved them! I was worried about the thin batter, but they worked just fine. I had to let them cook a couple extra minutes in my Belgian waffle maker so they cooked through. But I loved how easy these were to make. I used a food processor instead of a blender. Worked great until I tried to pour from it... I then moved the batter to a bowl and ladled it...