Waffles are not only a wonderful weekend treat, but pretty versatile, too. This recipe, adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau, yields hefty and filling waffles with a lightly crunchy exterior.

3 tablespoons ground flaxseed
1/2 cup water
6 tablespoons Earth Balance butter, melted
1-1/2 cups soy milk
2 teaspoons vanilla extract
1 banana, sliced
1-3/4 cups flour
1 tablespoon baking powder
1 tablespoon evaporated cane juice sugar
pinch of salt

Preheat waffle iron. In a blender, whip the flaxseed with the water a couple minutes until thick and creamy. Add melted butter, soy milk, vanilla extract and banana slices. Blend another minute or so until fully combined. In a large bowl, combine the remaining dry ingredients. Fold liquid ingredients into dry ingredients just until combined. Spoon 1/2 cup of batter into hot waffle iron and cook. Yields 4 to 6 waffles.

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