Our morning rituals are a bit… involved… here at Triangle Chance for All. These easy-to-make waffles are the perfect way to relax on a weekend morning after all the chores are finished, and they keep so well in the freezer that they might just make an appearance on more time-pressed weekday mornings as well! We prefer to pile ours high with a variety of fruit and a dash of maple syrup, but they’re delicious plain as well!
1 1/2 cups all purpose flour
3/4 cup toasted pecans (we used walnuts, also delicious!)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups soy milk
3 tablespoons vegan butter, melted (we use this easy recipe to make our own: http://trianglechanceforall.org/2014/04/24/simplified-vegan-butter-recipe/)
3 tablespoons maple syrup
Toast pecans (or other nut) in oven or skillet (approximately five to seven minutes at 350 degrees in an oven). After they have cooled, chop into smaller pieces.
Preheat your waffle iron and oil lightly.
Combine flour, cool toasted pecans, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the soy milk, melted vegan butter, and maple syrup.
Add the wet ingredients to the dry with a few strokes, but do not overmix! Some lumps are OK.
Ladle about 1/2-3/4 cup of batter onto your hot waffle iron. Cook for about three to five minutes, until lightly browned. Recipe makes 4-5 large waffles.
Don’t worry if you cannot eat them all, they freeze beautifully as well! Just separate individual waffles with parchment paper.
Adapted from a recipe by Robin Robertson.