Growing up, my mom was usually the one doing the cooking in our house, but not when it came to waffles. That was Dad’s thing.
We had given Dad a waffle iron for Christmas one year and after that whenever it was his turn to make breakfast, we were treated to waffles. We had also given him some waffle cookbooks and we experimented with many waffle variations, but ultimately came to the conclusion that the classic recipe was also the best recipe.
This vegan version of the classic waffle is adapted from the “Old Chelsea Waffles” in Vegan Brunch: Homestyle Recipes Worth Waking up For by Isa Chandra Moskowitz.
These waffles are so good that I often eat them plain, one quarter at a time, no utensils needed. However, their simplicity also makes them the perfect waffle bar waffle, ready to be enjoyed with everyone’s favorite toppings. They’re pictured here my favorite way, topped with blueberry jam, melted peanut butter, and bananas.
The Classic Vegan Waffle
Makes 4-5 Waffles
2 cups almond milk
3 tbsp. canola oil
3 tbsp. maple syrup
1 tsp. apple cider vinegar
1 3/4 cups flour
1/4 cup cornmeal
1 tbsp. cornstarch
1 tbsp. baking powder
1/4 tsp. salt
Preheat your waffle iron.
In a large bowl use a fork to mix together the liquid ingredients until combined.
Add the dry ingredients and mix until mostly smooth.
Spray your waffle iron with nonstick cooking spray and pour in the mix. Cook until golden brown.
Eat plain or serve with your favorite toppings.
If there’s leftovers, freeze them and then reheat in the toaster.