The ground flax seeds are perfect in this American favorite—not only as the “egg replacer” but for their flavor and nutrition. However, if you make your own soy milk, like I do, use the okara (leftover pulp) in place of the flax seed mixture for delicious, fluffy, protein-rich waffles! (Use 1/2 cup of okara in place of the 1/2 cup of water and ground flax seeds.)
3 tablespoons ground flax seeds
1/2 cup water
1-3/4 cups unbleached, all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
Pinch of salt
6 tablespoons non-hydrogenated, non-dairy butter, melted
1-1/2 cups non-dairy milk
Preheat your waffle iron.
In a food processor or blender, whip the flax seeds and water together, until it reaches a thick and creamy consistency, about 2 minutes. Add the butter and non-dairy milk, and whip for another minute.
In a large bowl, combine the flour, baking powder, sugar, and salt. Create a well in the center of your dry ingredients, and pour in the milk mixture. Stir until just combined. If you’d like to add any optional ingredients (see below), fold them in now.
Spoon ½ cup batter (or the amount recommended for your waffle iron) onto the hot iron. Spread the batter to just within ¼ inch of the edge of the grids using the back of your spoon or spatula. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200-degree oven while you finish cooking the rest.
Yield: 4 waffles
For more on living and cooking vegan (i.e. compassionately and healthfully), my books are here to help: