Wednesday, September 14, 2011

Fluffy Crispy Waffles

I will figure out a schedule. I will follow that schedule. I will probably have to write it down and super glue it to my forehead. Or at least the back of my hand.

This week so far has been slightly crazy with the first few days of Kindergarten. I'm working a little more too, which means the house is a disaster and I really must get into the groove of making lunch at night.

Oh and the winning event of the week? I lost my 'life'. My 'life' a.k.a. my day planner. My day planner!! How on earth am I supposed to plan my day without it?

Not to mention it has all kinds of silly and unimportant information in it like flight confirmation numbers, frequent flyer info, important phone numbers, appointments; two of which I missed yesterday due to said missing 'life'. To avoid more of the same, I broke down yesterday and accepted that 'life' is apparently gone. So I bought a new one. We're still getting to know one another.

On another note, I apparently have to pencil out a new bloging schedule because as we speak I should be waking Noodle Nose up to get ready for school. How dare they make me re-arrange my blogging schedule for my child's education? The nerve.

So today I have waffles for you. And yes folks, they do have eggs in them. I got some happy chicken eggs from Auntie Erin (thank you!) so I used a couple to make these delicious waffles.

Now. I have made vegan waffles in the past, using my pancake batter but with this week the way it is, I needed a quick, simple something to start Noodle off right. So I used my mama's recipe.

I topped them with Earth Balance and agave nectar and as Honey said: 'They're really light. But fluffy. They're go-o-od.'

Yield about 6-8 waffles

2 organic happy eggs from happy chickens
2 cups whole wheat flour (make them gluten free if you like!)
1 3/4 cup So Delicious coconut milk
1/2 cup vegetable oil
1 Tablespoon organic natural sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Plug in your waffle iron and preheat to med/high, closer to high.

In a Kitchenaid (or bowl with mixer) beat eggs until smooth and slightly fluffy. About 1 minute.

With the Kitchenaid on low, add the following to your eggs, in this order, the flour, So Delicious coconut milk, vegetable oil, sugar, baking powder, salt and vanilla.

When fully incorporated, scoop a 1/2 cup portion of the batter onto your waffle iron. Close lid and cook until brown and crispy. About 4-5 minutes.

Spread with Earth Balance and drizzle agave nectar. These go really well with a little Smart Bacon (everybody loves fak'n bac'n?) and fresh fruit.



  1. I do love waffles, so am looking forward to making some at the weekend. I've never tried them with facon bacon though, so thanks for sticking the idea in my head now. I must try it.

  2. Shaheen... Yes! And these are super easy. I love the fac'n bacon too! It's good with these and also for vegan blt sandwiches.



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