Vegan Belgian Waffles

This recipe is an adaptation of "Favorite Belgian Waffles" on VegWeb. They don't taste exactly like a Belgian waffle (there is a subtle banana taste), but the texture is right and they don't stick to the waffle iron - a definite plus for us!

• Ready In: 13 mins
• Serves: 2
• Yields: 2 waffles

Ingredients

• 2⁄3 cup all-purpose flour
• 1⁄3 cup whole wheat flour
• 1  tablespoon sugar
• 1⁄2 teaspoon baking powder
• 1  dash salt
• 1⁄2 banana, very ripe
• 1⁄2 cup soymilk (plain, unsweetened)
• 1⁄4 cup vegan margarine (I use Earth Balance)
• 1⁄2 teaspoon vanilla
• 1  drop  almond extract
• 2  tablespoons applesauce (optional)

Directions

1. 1. Turn on your Belgian/regular waffle maker. Spray waffle iron with cooking spray for first waffle, but you shouldn't need oil after the first waffle.
2. 2. In a medium bowl, mix together flours, baking powder and salt. Then cut in margarine with a pastry cutter until mixture resembles a crumbly meal. (Butter pieces should be smaller than peas.).
3. 3. In another bowl, mash banana, and add the milk and sugar, then mash more. Add the extracts, and keep mash/mixing. Add the applesauce and mix thoroughly. (If you like your waffles to be really light on the inside, forget the applesauce.).
4. 3. Add the wet mixture to the dry. The batter should be kind of chunky, like thick pancake batter or muffin batter. If you feel it seems too dry, add more milk. I usually add a splash at this stage.
5. 4. Ladle batter onto waffle iron, starting in the middle, about 3 big spoonfuls. Don't try to spread it out, just slop it on and the waffle maker will take care of the rest. Your waffle maker may have a light that indicates when they're done. Mine takes about 2-and-a-half minutes.
6. They should come out nice and crispy on the outside and have the consistency of a popover on the inside, not at all like pancakes, not thick, not doughy.