Crispy and light Waffles
Gang/Type: Snack
Ergibt/Yield: 2 Portions
For the waffles:
  • 200 ml (3/4 cup plus 1 tbs) soy milk
  • 1 tsp apple cider vinegar
  • 1/2 small banana, about 50 g (1.8 oz)
  • 150 g (5.3 oz) white flour - spelt or wheat
  • 1 tsp baking powder
  • 1 pinch vanilla
  • vegan butter to grease the waffle maker
For the cherries:
  • 2 handful frozen cherries
  • 2 tbsp water
  • 1 tbsp agave nectar or maple syrup
  • 1 tsp starch
  • 1 tsp rum or a few drops rum flavor - optional
For the whipped cream:
  • 1/4 pk. vegan cream
  • 1 pinch vanilla
  1. For the waffles prepare a buttermilk. Stir in the apple cider vinegar in the soy milk and let it curdle for about 2 Minutes. Then add the banana and purée in a blender until smooth. In a bowl combine the dry ingredients, pour over the banana milk and whisk until just combined. Don't overmix or the waffles turn out rubbery. Let it rest for about 10 minutes.
  2. While you heat up your waffle maker prepare the cherries. Combine water, agave nectar, rum and starch and add the cherries. Bring to boil, let it boil for 1 - 2 minutes and set aside.
  3. Bake the waffles one after another and let them cool on a rack to keep them crispy. While the waffles are baking, whip the cream and keep in in the fridge until serving.
  4. Put the waffles on plates, pour over the hot cherries and drop a spoonful of whipped cream on top.
If you absolutely don't like banana add 2 tbs sugar and 2 tbs oil to your dough. If you have left-overs try to make them warm and crispy again in your toaster. The waffles are also great, if you add a tablespoon of cocoa powder to the batter and decorate them with the toppings from my banana pancakes recipe...
Recipe by Blueberry Vegan at