My dairy-free waffle or pancake recipe · 9.07.06 by colin newell
I love breakfast. More than life itself. If I fail to start my day with lots of carbs and a bit of protein, well, I may as well stay in bed.
Typical morning for me includes granola, fruit, yoghurt, multi-grain toast and water.
Nope. No coffee and no juice.
Coffee is a ritual that comes later. Usually around 10AM.
Lately, I have been doing way more baking. Muffins. Cookies. Waffles.
I sous-chef for 100% of our home cooking, but I tend to nibble more at work. So, in addition to making all of my own coffee and the coffee for the lads in the lab, I may all my own baked goods for my weekdays.
Back to breakfast. I love breakfast and we all know that breakfast tends to include dairy in some form or another. It is hard to find a work-around. But you can. Here is my dairy free waffle recipe. They are not vegan, but I suppose they could be with a bit of work.
1 3/4 cup of all-purpose unbleached white flour
1 tablespoon baking powder
1/4 teaspoon Cinnamon
2 Egg yolks
1 3/4 cups premium quality Soy or Almond milk
1/2 cup cooking oil, ideally canola oil
2 Egg whites
In a large mixing bowl (which will ultimately hold your several days worth of waffle mix) stir together flour, baking powder and salt.
In a smaller mixing bowl beat egg yolks. Add Soy milk, cinnamon and oil.
Add to flour mix all at once. Stir or fold til mixed but still slightly lumpy.
In yet-another-bowl whip egg white to form a stiff peak.
Gently fold egg whites into soya-flour-oil mixture leaving a few whisps of egg white visible.
Heat waffle iron letting waffle mix work for about 7 minutes.
Pour batter onto preheated iron. Do not open while the waffles are cooking! Timing will vary depending on your iron.
serve with butter, maple syrup, fresh blueberries and hot, hot coffee!