Not to toot my own horn or anything, but I think I've done pretty well in a) hacking this non-vegan waffle mix (a.k.a. bringing it over to the "dark side") and b) redeeming myself of my previous burnt-bagel-because-I-bought-a-waffle-iron-instead-of-a-toaster little mishap. But hey, deliciousness did come of it all.
And here's even MORE deliciousness! Waffles hold a special place in my heart for a few reasons:
- My dad and I found a waffle recipe book one night while we strolled through Old Town Pasadena and we just couldn't resist. From then on, we've been flipping through that little book's pages and drooling all the while. For the most part, we've stuck to one recipe - the one my dad loves the most. Whenever I'm home on the weekends or holidays or vacations, I try my best to save some time to prep a few big batches of waffles for him that he can freeze to pop in the toaster for breakfast. It's a dad/daughter/waffle thing :)
- On a less sentimental note, waffles are just an unbeatable breakfast food. Pancakes are good, but they're flat. The syrup just carries whatever toppings you choose right off the pancake - how annoying is that? SO ANNOYING. Waffles are much more considerate - they've clearly done enough sit-ups and crunches and cardio to keep their abs toned enough to cradle your precious nut butter and toppings so that you don't have to hold the plate up to your face and lick it clean (though you can if you really want to...).
As you can see, waffles are just too special to me to let go of with the excuse that "they can't be made vegan". PUHHLEASE. That excuse is for wimps, those who are afraid of failure and settled on boring breakfasts like toast or cereal ( or burnt bagels in my case). Not me. Believe me, I've had my fair share of waffle-disappointments. I've left out essential ingredients, I've given into impatience and opened the iron too soon, and I've tried the 2-ingredient protein-style batter a million times. It's safe to say that I'm more than satisfied in finally achieving this vegan recipe. It may not be 100% from scratch, but hey, baby steps, right?
Besides, why deny such a simple, quick recipe that produces such fluffy, expectation-exceeding waffles? Mmmm, waffles :)
Makes 2 big waffles
1 cup Kodiak Cakes waffle mix (I used the Organic Oat Flapjack & Baking Mix)
2 tbsp. flaxseed meal + 5-6 tbsp. room temperature water
1/3 cup water
1/3 cup plant-based milk
Maple syrup and/or nut butter, for topping
Optional add-ins: chocolate chips, cinnamon, raisins, sliced banana, nuts, etc.
- Start by heating your waffle iron while you prep the other ingredients.
- In a small bowl, whisk the flaxseed meal and water and set aside to thicken.
- In a medium-size bowl, stir together the waffle mix, water and milk until combined. When the flaxseed mixture has thickened, whisk into the batter along with any additional add-ins and let it rest for 5 minutes.
- Lightly oil the waffle maker and, using a spoon, slowly pour the batter onto the waffle maker, close, and cook until golden-brown and crisp on both sides. Remove, transfer to a plate and cool slightly. Top with maple syrup and nut butter (if desired) and serve immediately.