Nondairy Multigrain Waffles - dummies

By Suzanne Havala Hobbs

These delicious dairy-free waffles are easy to prepare and they taste the same as their lactose-laden cousins. They’re light and fluffy and have a mild, nutty flavor. Pay close attention to the cooking instructions on your waffle iron for best results.

Preparation time: 10 minutes

Cooking time: 40 minutes

Yield: 5 Belgian-style waffles

Special equipment: Belgian waffle iron

2/3 cup whole-wheat flour

2/3 cup all-purpose flour

1/2 cup rolled oats, quick cooking or regular

1/4 cup wheat germ or corn meal

1/4 cup packed brown sugar

1-1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

2 cups soymilk (or your choice of nondairy milk, plain or vanilla)

2 tablespoons vegetable oil

2 large eggs, slightly beaten (or equivalent amount of cholesterol-free egg replacer)

2 teaspoons pure vanilla extract

1/2 cup chopped pecans (optional)

Nonstick vegetable oil spray

  1. Preheat the waffle iron and spray with vegetable oil. Meanwhile, measure the dry ingredients into a medium-sized bowl. Stir to combine.

  2. Add the soymilk, oil, eggs, and vanilla and stir well using a whisk. The batter may be a bit lumpy, so don’t overmix. Doing so may make the waffles tough. Stir in the chopped pecans, if desired.

  3. Pour the batter by 3/4-cup measures onto the hot, oiled waffle iron. (Spray the waffle iron with additional nonstick vegetable oil spray between each waffle to prevent sticking.)

    The batter should cover about three-fourths of the surface of a standard 8-inch square waffle iron. Cook until waffles are crispy and golden brown, about 5 minutes each. Repeat until all the batter is used. As you make the waffles, place the cooked ones on a warm plate until ready to serve.

Leftover waffles can be refrigerated for two or three days and reheated in a toaster. Leftovers also can be sealed in an airtight container and frozen for several weeks before reheating.

Per serving: Calories 324 (99 from Fat); Fat 11g (Saturated 2g); Cholesterol 85mg; Sodium 575mg; Carbohydrate 46g (Dietary Fiber 6g); Protein 12g.