Eggless Whole Wheat Waffles
Eggs are one of my favorite things to have for breakfast so they tend to be what I run out of quickly! These eggless waffles are my saving grace on the mornings I am without the incredible edible ingredient. These are also useful for those who have egg allergies. In order to make these vegan you can use dairy-free milk (hemp is best) and vegan butter/coconut oil. The warm cinnamon is perfect paired with maple syrup. I like to top the waffles with peanut butter and raspberries.... my favorite since I was a kid (although, when I was a kid I loaded them with powdered sugar too).
This recipe makes only a couple servings (depending on the size of your waffle maker) so if you would like more you can double or triple the recipe.
1 cup whole wheat flour
2 tablespoons sugar (evaporated cane juice or turbinado sugar is best)
pinch of salt
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk (room temperature if possible)
3 tablespoons melted butter; slightly cooled
How to do it:
*Heat up the waffle maker
*Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl
*Slowly whisk in the milk
*Whisk in the butter
*If the mixture is too think you can add more milk, but the mixture is on the thicker side
*Butter or oil the heated waffle maker
*Pour batter into the waffle maker; amount will vary in size depending on the size of waffle maker
*Cook till golden brown
*Top with ingredients of choice...uh hum... peanut butter, raspberries, and maple syrup! Try it out and I promise you won't regret it.