Once again I’m completely caught off guard by the fact that it’s mid-December, and Christmas is just a week away. Where––I ask you––did the time go?
Oh time! I haven’t shared a video with you in a while because I got super busy with holiday work, planning for the new year, and to be honest, a little bit of laziness sprinkled in. I’m expecting big changes in the new year, and what better way to contemplate change than over a plate of warm sweet waffles! I’ve been eating waffles a lot these last few weeks, even on the weekdays. Like pancakes they are my breakfast comfort food.
Thankfully vegan waffles are just as fantastic and delicious as their non-dairy cousin. In the video and recipe you’ll see how I substitute animal-based products for simple vegan alternatives. Eggs become ground flax and water, butter becomes Earth Balance vegan butter, and buttermilk is soy milk with a teaspoon of vinegar. All of the ingredients come together to make the most satisfyingly delicious waffles!
I admit this recipe isn’t the healthiest, so I recommend saving this recipe for weekend waffle feasts or Christmas brunch. I have a healthy teff waffle recipe that I plan on sharing with you very soon. In the meantime whip out that waffle iron, and give these babies a try. You won’t be disappointed.