Vegan Buckwheat Waffles
(or pancakes)
BREAKFAST
Contributed by Jason Stockmann
Assistant Professor, Radiology
Researcher, MR Physics and Instrumentation Group
Yields 2lbs of waffles
Adapted from "The Homemade Vegan Pantry" by Miyoko Schinner
Ingredients
Dry ingredients:
2 cups buckwheat flour
4 cups oat flour or white flour (make oat flour by grinding oats in
blender)
1/2 cup sugar
6 tablespoons ground flax seeds
5 tablespoons baking powder
1 tablespoon ground cinnamon
1-1/2 teaspoons salt
Optional:
nutmeg, ground ginger, and ground cloves to taste
Wet ingredients:
1 cup nondairy milk
1 teaspoon vanilla extract
Method
1. Combine the milk and vanilla in a medium bowl, then whisk the
dry mix with a few strokes until combined. The mixture will seem
thin. Let sit for a few minutes while the waffle iron heats up; it will
thicken a bit.
2. Heat the waffle iron according to manufacturer's instructions and
brush lightly with oil or spray with a nonstick spray.
3. Pour the mixture into the iron and cook until crispy and brown.
4. Keep finished waffles warm in the oven or toaster oven while the
rest of the batch is cooked.
Optional: Pre-mix large amount of dry ingredients for future waffle
or pancake use. For pancakes, add a little vinegar to give the
pancakes a hint of "sourdough" flavor. This is an extremely fast and
easy recipe if you keep a mixed batch of the dry ingredients in
your pantry ready to go.
Amanda and I love having friends over and serving these waffles to people who aren't accustomed
to vegan pancakes or waffles. The feedback has always been positive! There are delicious vegan
versions of almost any breakfast/brunch food. Join us sometime for brunch and we'll show you!
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