These waffles have a nice light texture, and a subtle touch of corn. I made them with the heart shaped waffle iron.
Ingredients vegan lemon corn waffles
Makes 10 waffles (like in the photo, totalling 50 heart waffles).
Feel free to replace the sugar with another sweetener (or you could also try leaving it out altogether).
- 3/4cup (165g) all purpose flour
- 2 ts baking powder
- 1 ts baking soda
- 1/2 ts salt
- 2/3 cup (75g) cornmeal
- 3 tbs canola oil (or corn oil if you have that)
- 2 cups (475 ml) soy milk
- 4 tbs soy yoghurt
- zest and juice from 2 lemons
- 4 tbs sugar
Making vegan lemon corn waffles
Grease the waffle iron with a little bit of canola oil. Preheat the waffle iron.
In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, and cornmeal.
In another large bowl, mix the wet ingredients: oil, soy milk, soy yoghurt, lemon juice and lemon zest and sugar.
Mix the dry ingredients with the wet ingredients.
Bake the waffles according to the instructions of your waffle iron (in our case, being 5 to 6 minutes on level 7).
The recipe for these vegan lemon corn waffles is based on one in Vegan with a Vengeance, by Isa Chandra Moskowitz.
In this cookbook, it says this recipe makes 14 regular waffles (or 4-6 Belgian waffles). However, We could make 10 waffles with these ingredients (like the one in the photo, totalling 50 small heart shaped waffles).
I wouldn’t make Belgian sized waffles with this recipe, since Belgian waffles (which are actually called Brussels waffles in Belgium) normally have a very light bubbly texture, which these waffles don’t have.