Ingredients
Method
- Curdle the Milk: Mix the plant milk and vinegar in a jug. Let it sit for 5–10 minutes until it thickens slightly. This is your vegan buttermilk; it reacts with the baking powder to create the "lift" usually provided by eggs.
- Mix Dry: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine: Add the oil and vanilla extract to your milk mixture, then pour the wet ingredients into the dry.
- Whisk & Rest: Whisk until the large lumps are gone, but don't over-mix. Crucial Step: Let the batter rest for 10 minutes. Vegan batters benefit immensely from this rest as it allows the flour to fully hydrate, resulting in a sturdier waffle.
- The Pour: The batter should be smooth and pourable. Use your WaffleUp measuring cup and pour steadily into the funnel.
- Bake: Use Level 4. Vegan waffles sometimes take an extra 30 seconds after the "beep" to get that perfect crisp exterior, so feel free to leave it a moment longer if you prefer them very crunchy.
