Homemade waffles are comfort food for every time of the year. Cheap and easy to make, they are familiar to many Americans. Consider this dairy-free version for special brunches or as quick weekday breakfasts before the morning commute.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon, optional
- 3/4 teaspoon salt
- 2 large eggs, beaten
- 1 1/2 cups almond milk. or soy milk, warmed
- 5 tablespoons soy margarine, melted
- 1 tablespoon unweetened plain soy yogurt
Gather the ingredients.
Preheat a waffle iron.
In a medium-sized mixing bowl, sift together the flour, baking powder, sugar, cinnamon, and salt.
In another bowl, whisk together the eggs with the almond milk, melted soy margarine, and soy yogurt until well combined.
Whisk the wet ingredients into the dry, mixing until just combined.
Using about 1/3 cup batter at a time, ladle the batter into the preheated waffle iron, pushing the batter to the edges of the iron.
Cook until golden brown, about 4 to 5 minutes, or until the iron is no longer steaming.
Serve warm with your choice of toppings.