I am up to the challenge of veganizing recipes. One of my twitter followers @SaraLJohnson75 requested a Belgium waffle recipe. I had to make pancakes because I don’t have a waffle iron. This batter should crisp up perfectly into lovely waffles.
I did some research, and came across a few vegan ones but none were like the original recipe. They called for coconut milk or bananas, which do make great batters but alter the taste significantly. Also, none of them called for yeast, which is key for the flavor and fluffy texture. So I decided to follow a traditional Belgian Waffle recipe I found on All Recipes but substitute in vegan ingredients.
Flax seed in hot water is the substitute for eggs. It acts as both a binder and a leavener.
Belgian Waffles (Or Pancakes)
1 packet active yeast
1/2 cup warm (around 105 degrees F) sweetened soy milk
1/2 cup hot water
1 and 1/2 tbs flax seed
1/2 cup melted vegan butter
1/4 cup brown sugar
1/4 tps salt
1 tps vanilla extract
1 cup all purpose flour
|The water should be HOT to touch|
Place the flax seeds into the hot water and let them sit for 10 minutes. It will make a slightly syrupy liquid. If you don’t want seeds in your waffles or pancakes, you can strain them out. But I left them in because I don’t mind. Alternatively, you can grind the flax seeds into a powder first then add it to the hot water.
Dissolve the packet of yeast into the warm soy milk. The milk needs to be sweetened so the yeast has something to eat. Set aside to proof for 10 minutes as well. It will be creamy and frothy when it’s ready.
In a large bowl, whisk together the vegan butter, brown sugar, salt, and vanilla extract. Add the flax seed mixture and mix well. Then add the yeast and mix well.
Add a half cup of flour at a time, mixing well before adding the next.
|Risen for an hour and double in size|
Cover with plastic wrap and set aside to rise for an hour. It should double in volume.
|“The first crepe is for the dog,” so don’t worry if the first one isn’t pretty.|
For Pancakes, spray a pan with cooking spray and heat over low heat.
Pour 1/2 cup batter in the pan, and cook for 2 to 3 minutes on each side until golden brown.
This recipe should yield about 5 to 6 medium pancakes.
For waffles, follow the recommended amount and directions for your iron.
I topped mine with strawberries and maple syrup. They are very rich already so I skipped butter.
Someone please tell me how these come out as waffles, I bet they are even better!
Hope these work for you @SaraLJohnson75!