with bananas Foster topping
MAKES 8 TO 12 WAFFLES (DEPENDING ON WAFFLE IRON)
Oh my goodness, these waffles. Like, I can’t. They are just so good. The trick here is that I took what normally would be a “blank canvas” of a batter and I’ve loaded it up with cinnamon, vanilla sugar, and a pinch of nutmeg. Toasted pecans, sorghum molasses, corn flour, and sea salt round out the flavor, making these delicious on their own or with a light drizzling of maple syrup. If you’re feeling in the mood to be over-the-top, whip up the bananas Foster to smother on top. It’s so easy and oh so decadent.
2 cups plain unsweetened plant-based milk
3 tablespoons vegetable oil
2 teaspoons sorghum molasses or regular molasses
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1½ tablespoons vanilla sugar
1¾ cups all-purpose flour
¼ cup corn flour
1 teaspoon sea salt
1 tablespoon baking powder
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
Dash freshly grated nutmeg
¼ cup chopped toasted pecans
Vegan ice cream, to serve
Turn on your waffle maker and get it nice and hot.
In a large bowl, vigorously whisk the milk, oil, molasses, vinegar, vanilla extract, and vanilla sugar. In a separate bowl, sift together the flours, sea salt, baking powder, cornstarch, cinnamon, and nutmeg. Pour the milk mixture into the flour mixture and mix until smooth and incorporated. Fold in the pecans.
Spray a hefty amount of cooking oil on top and bottom of the waffle iron. Drizzle in the batter to cover the bottom mold. The cooking time will depend on your waffle iron, between 8 and 12 minutes, give or take.
Make the Bananas Foster as directed.
To serve, stack waffles on a plate and add a scoop of vegan vanilla ice cream. Drizzle the bananas Foster on top and make the world a better place.
lagniappe: Try using a whisk to rapidly blend all your dry ingredients together. This will get rid of any clumps and eliminate the need to use a sifter.