This eggless batter makes even crispier waffles than traditional waffles. The key ingredients are cornflour (or potato starch) and white rice flour which, when cooked in a high-hydration batter, produce a light and crispy crust.
Course Pancakes & Waffles
Cuisine American
Keyword breakfast, recipe, vegan, waffles
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6waffles (serves 2-3)
Author Izy Hossack
Ingredients
40g(1/2 cup) porridge oats (rolled oats)
60g(1/2 cup) plain white flour(all-purpose flour)
50g(1/2 cup) white rice flour (or use more plain white flour)
60g(1/2 cup) cornflour or potato starch(cornstarch)
1 1/2tspbaking powder
1/4tspfine table salt
2tbspgranulated sugar
300ml(1 1/4 cups) non-dairy milk (I use soy here)
1tbsplemon juice or neutral vinegar(i.e. distilled/ malt/ rice/ white wine vinegar)
Pulse the oats in a food processor until you get a coarse flour. Add the plain flour, rice flour and cornflour as well as the baking powder, salt and sugar to the food processor and blend to combine. Tip the contents of the food processor into a medium bowl.
Turn your waffle iron on now so that it can preheat. Get some vegetable oil ready for spraying/brushing onto the waffle iron. Place a wire rack over a baking tray and set aside.
Combine the soy milk, vinegar, olive oil, flax seed and vanilla extract in a jug. Pour this all into the bowl of dry ingredients. Use a whisk or a mixing spoon to combine into a mostly smooth batter.
Grease your waffle iron with some neutral vegetable oil (I use a heatproof silicone pastry brush to do this but you can use a spray oil if you have it). Scoop some of the waffle batter into your waffle iron (I use 1/3 cup per waffle for my iron but the amount will vary from brand to brand). Close the lid and cook until golden brown on both sides - this takes around 4 minutes for me. You can usually tell when the waffle is almost ready by noticing that less steam is coming out of the waffle iron.
Use a fork or butter knife to prise the waffle out of the iron and place onto the wire rack on the baking tray - this prevents trapped steam under the waffle making it soggy! Either eat warm as they come out of the waffle iron or place the tray with the wire rack of waffles into a low oven to stay warm as you cook the rest of the waffles.