Fail-safe vegan waffles

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• 2 tbsp potato starch
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 tbsp lecithin (soy lecithin granules)
• 100 g soy yogurt (yogurt alternative)
• 100 ml oil
• 375 ml soy milk (soy drink)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 minutes; Total time approx. 1 hour 17 minutes

Egg-free, lactose-free, does not stick to the iron

Mix all ingredients with the whisk on an immersion blender and let everything rest for about 1 hour. Add about 1 ladleful of batter per waffle to the iron and bake. Tips: I used the whisk on my immersion blender to mix the ingredients, but a hand mixer would probably be sufficient. I once made the batter 9 hours before baking and it didn’t harm the batter, although I wasn’t careful enough to stir in the baking powder just before baking. If you didn’t have to do this with waffles with eggs before, you probably don’t need to oil your waffle iron. In any case, it doesn’t require as much greasing as with all the other vegan waffle recipes I know. I no longer need to use oil in my standard non-stick waffle iron.