I got up early this morning and whipped up a batch of waffles for Matt and I to enjoy for breakfast.  Emma does not eat breakfast, so she missed out; although, I did offer them to her several times.  That kid just isn’t hungry until lunch time for some reason.

Anyway, I used the same waffle recipe that I’ve written about before, except that I made a few minor changes.  The last time I made these waffles, I thought that they turned out too fluffy, not dense like a waffle should be.

Vegan Multigrain Waffles, v. 2

2 cups soymilk + 1 TB apple cider vinegar

3/4 cup oats

2/3 cup whole wheat flour

2/3 cup all purpose flour

1/4 cup toasted wheat germ

2 TB ground flaxseeds

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 cup packed brown sugar

1/2 tsp vanilla

1 TB canola oil

Add the vinegar to the soy milk and set aside.  Put all of the dry ingredients into a large bowl and mix well to combine.  Make a well in the center of the dry ingredients and add in all of the wet ingredients.  Stir until just combined (be careful not to overmix).  Cook them up in your waffle iron and enjoy!

This recipe made 4 waffles in my iron.  One was so filling that I could barely finish it, but I definitely thought they turned out better this time with the minor changes that I made to the recipe.

Thanks to Brianne, Paul and Tater, we received our waffle iron on Friday afternoon.  I was so excited to use it that I decided to make some homemade waffles for breakfast on Saturday morning.  The only problem was that I had a really hard time finding a recipe for vegan multigrain waffles, which is what I had hoped to make.  Here’s what I came up with, which ended up being a combination of a couple of different recipes:

Vegan Multigrain Waffles

2 cups non-dairy milk

2 TB white vinegar

1/2 cup oats

2/3 cup whole wheat flour

2/3 cup unbleached all-purpose flour

1/4 cup toasted wheat germ

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

2 TB ground flaxseeds

1/4 cup packed brown sugar

1 TB canola oil

2 tsp vanilla

1/2 cup organic unsweetened applesauce

Add the vinegar to the non-dairy milk and set aside.  Put all of the dry ingredients into a large bowl and mix well to combine.  Make a well in the center of the dry ingredients and add in all of the wet ingredients.  Stir until just combined (be careful not to overmix).  Cook them up in your waffle iron and enjoy!  Although I haven’t tried it, I’m sure this recipe would make some tasty pancakes too.

To go with our waffles, we had a bowl of fruit and fresh squeezed OJ.  So delicious!  I have found the most wonderful permanent farmer’s market near our house (thanks, Amy!)  and have done all of my produce shopping there the last few weeks.  They have an amazing selection of locally farmed organic fruits and veggies, and their prices are very reasonable.   Anyway, all of the fruit for breakfast came from there– organic strawberries, mangoes, bananas and oranges.

As you can see, my waffles turned out a little bit dark.  I could definitely use a little more practice with my iron, but they were still really, really good and I’ve been enjoying the leftovers all week.