PREP: 15 minutes | COOK: 21-28 minutes | YIELD: 14 waffles
Waffles they are a big breakfast favorite. However, they are typically laden with sugar, milk and eggs. Luckily, this vegan version is full of flavor as well as nutritious grains and seeds. Now waffles can be more than a special treat!
1 cup (240 ml) whole grain amaranth flour
½ cup (120 ml) oat flour
½ cup (120 ml) oat bran
½ cup (120 ml) whole soy flour
½ cup (120 ml) whole grain corn flour (not corn starch)
¼ cup (60 ml) whole grain coarse cornmeal
2 Tbsp (30 ml) flax meal or ground flaxseed
2½ tsp (12.5 ml) baking powder
½ tsp (2.5 ml) baking soda
Pinch sea salt
2½ cups (600 ml) low-fat buttermilk or a combination of equal parts soy or almond milk and soy yogurt
1 egg + 2 egg whites or equivalent vegan egg replacer
¼ cup (60 ml) Sucanat or other unrefined sugar
1 tsp (5 ml) pure vanilla extract
Eat-Clean Cooking Spray (see Supportive Recipes)
Preheat a waffle iron and place a baking sheet underneath to catch any spills.
In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients until just moistened.
Spray the inside of a waffle iron with Eat-Clean Cooking Spray and pour enough batter to cover cooking area. Slowly close lid to allow batter to spread out and fill in the spaces. Cook 3 to 4 minutes, or until waffle releases from iron. Slowly open lid and use a fork to gently remove waffle. Repeat with Eat-Clean Cooking Spray and another scoop of batter until all batter is used.
Serve with a smear of natural nut butter, banana slices or a drizzle of pure maple syrup.
Waffles will last for up to five days in the refrigerator or up to one month in the freezer. Reheat in the toaster or toaster oven.
NUTRITIONAL VALUE PER SERVING (2 WAFFLES):
Calories: 280 | Calories from Fat: 62 | Protein: 14 g | Carbs: 52 g | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 292 mg | Cholesterol: 4 mg