Curdled soy milk produces a buttermilk tang that's perfect in this Buttermilk Waffle recipe. The cornmeal allows them to attain a nice balance between crispy exterior and moist interior. Avoid making this recipe with anything other than soy milk; other non-dairy milks lack the protein content to curdle effectively which is paramount to rich buttermilk flavor. Try these waffles with a slathering of almond butter, vegan butter, fresh fruit or maple syrup.
2 cups soy milk
4 teaspoons apple cider vinegar
1 teaspoon vanilla extract
3 Tablespoons water
1 Tablespoon golden flax meal
5 Tablespoons (67 grams) Regular Vegan Butter or non-hydrogenated stick margarine, melted
¾ cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
¼ cup small or medium grind cornmeal, toasted
2 Tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Cooking oil spray
Preheat your waffle iron. In a medium bowl, whisk together the soy milk, apple cider vinegar and vanilla extract. In another small bowl, whisk together the water and golden flax meal. Let it sit for about 10 minutes.
Toast the corn meal in a large skillet over low heat for about 10 minutes, stirring occasionally until golden. Set aside. In a large bowl, add the whole wheat flour, all-purpose flour, oat bran, cornmeal, sugar, baking powder, baking soda and salt.
Add the soy milk, apple cider vinegar mixture and the flax meal slurry into the large bowl containing the flour. Now add the melted Vegan Butter and mix until just incorporated.
Liberally coat the waffle iron cooking surface with cooking spray. It's important to do this every time you add batter to the waffle iron so the waffles don't stick. Using a ladle, pour enough batter to cover ¾ of the surface of the waffle iron. Cook 4 to 5 minutes or until the waffles are golden brown. Repeat with remaining batter.
Makes about 6 waffles. Vegan Buttermilk Waffles keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.