If you’re also one of those wonderful morning people everyone seems to have a problem with, meet your new excuse to get up at the crack of dawn.
While the Gen Pop get their (frankly excessive) six to eight hours in, rising at a decent time to prep the waffle batter, get the accoutrements ready and the waffle toppings prepped can keep you entertained for nigh-on an hour. Heck, two if you need to buy the ingredients in the first place. What’s more you can gently wake your housemates/ sleepover buds to the gradual crescendo of Someone In The Kitchen noises, which, I'm sure you'll agree, is the best way to usher your loved ones into a brand new day with you.
This blog begins with a Shrek quote, because Donkey has always been my spirit animal and anyone that makes plans for breakfast when everyone else is just beginning the night ahead of them will always have a special place in my heart. But right next to that place will be a bigger place, where Leslie Knope resides.
If you don’t own a waffle maker yet, there’s not much I can help you with here I’m afraid, bucko. You may need to move along to other, lesser breakfast items. Pancakes. Omelettes. Porridge. Waffles may just not be for you.
But if you’ve been feeling like there’s just a bit too much room on your kitchen worktops and in your cupboards, or like there are too many damn hours at the start of the day (hey, how's it going?), waffles are your bag. I was given a waffle maker by Amelie for my birthday, wrapped in a Parks & Rec quote and with a Ron Swanson keyring. It was both the nichest and nicest gift I’ve ever received. I promptly started making waffles for everyone and taking it with me everywhere I went. Amelie really is as clever as they say she is.
So here’s my recipe for vegan waffles. The batter is filling without being too oily, soft, thick and fluffy. Adding in oats makes the end product feel a little less like cake mix and more like actual fuel or an excuse to cycle to work. The three toppings I think work really well together are the chocolate sauce with fruit, soy yoghurt with sliced pear and cinnamon, or squirty cream, nectarines and maple syrup.
Some notes on waffle making:
- They might feel like a little bit of a faff but you can prep these babies and freeze them if you want some daily waffles, or just keep the oven on low (way low) and get a stock going if you’re feeding a crowd.
- This recipe makes loads of chocolate sauce. Which you can pour into a jar and take to work and then microwave the waffles and pour over the sauce. If you have a work crush, make too much and offer them some. WAFFLES ARE MATCHMAKERS TOO.
- As ever I have used cups to measure out ingredients, as this means you can cart your waffle maker on the bus/ train/ Uber ride without having to bring scales and RIDICULOUS kitchen items. Just the waffle machine. It’s fine.)
- You can file waffles under hot mess, because they really don't need to be perfect. And you're using less oil than pancakes, so you should actually feeling pretty righteous about making them in the first place, IMHO.
- If you really take breakfast seriously, but don’t often get to eat it at your own place, just start a secret stash of waffle ingredient supplies at your significant other’s house. All these items can remain on the down-low, meaning you can get up and make incredible breakfasts just because it’s 5am and everyone should be up already anyway. THERE’S A WHOLE DAY TO GET ON WITH PEOPLE.
Vegan breakfast waffles with chocolate pouring sauce and torn raspberries
For the waffle batter
Makes eight waffles or four servings
1 ¼ cup almond or soy milk
1 tsp white or apple cider vinegar
¼ cup sunflower oil
¼ cup agave syrup or maple syrup
½ cup porridge oats
1¾ cup plain flour
1½ tsp baking powder
Pinch of salt
For the chocolate sauce
100g dark chocolate
500ml single soy cream
Mix together the milk and vinegar in a mixing bowl and allow to curdle for a few minutes. Then pour in oil, agave (or maple syrup) and whisk.
In another bowl, add in the oats, flour, baking powder and salt and combine.
Pour in the wet ingredients to the dry bowl, mix to incorporate. Test the batter in case it needs a little more agave, and add in the vanilla extract.
Leave the mixture to sit for 10 minutes - this is an ideal time to prep your fruit or toppings and to heat your waffle machine up. The soy yoghurt, sliced pear and whipped cream approach is all pretty easy to work out.
To make the chocolate sauce, break up 100g of chocolate into chunks and microwave for 60 seconds, or place in a bowl over a saucepan of water on a low heat until it begins to melt. It’s always better to catch the chocolate before it’s totally melted and finish off the final stage of melting yourself- because once you burn it there’s nothing you can do!
Once the chocolate has melted, pour into a dry saucepan with the soy cream, and heat gently until it starts to bubble. Set aside until you’re ready to serve.
When the waffle machine is ready, spray on some sunflower oil spray, or grease it with some oil on kitchen roll. Ladle in spoonfuls of the batter so each section is nearly covered.
Follow the instructions on the appliance- usually to leave for a few minutes until the waffles firm up and are easy to remove. Then keep warm in the oven while you make the rest of the waffles, or serve straight away and get a production line going!
Finish by pouring over the chocolate sauce and adding a few torn raspberries or some chopped seasonal fruit.