Wake and bake with these waffle cakes! This batter recipe can be used for pancakes, too! With a little more sugar and some cinnamon and nutmeg, these would also work fantastically as donuts. If you have a fancy donut pan, or even just a mini-muffin tin, go ahead and try it!
Recipe makes roughly six 4″ x 4 1/2″ waffles. I do not have a round waffle maker! So bake according to manufacturer’s instructions, if you have one. Two waffles per person ought to give a sweet buzz.
1 3/4 cup millet flour (or GF flour blend)
1/2 cup rolled oats
2 or 3 tbs ground flax seed
1/8 tsp salt
1 1/2 tsp baking powder
2 tbs of sugar (if you want them sweeter)
1 cup almond or soy milk
1 tsp apple cider vinegar
3 tbs maple syrup
1/3 cup melted cannabutter
1 1/2 tsp vanilla extract
optional: cinnamon, nutmeg, bananas, blueberries, walnuts, peanut butter
frying pan (for pancakes)
non-stick cooking spray
1. Measure out the almond milk, then add the tsp of ACV. Let it sit and curdle for a few minutes–this creates “butter”milk! Which makes the waffles nice and fluffy.
2. In one of the mixing bowls, combine all dry ingredients. When I first tried these waffles, I didn’t use any extra/added sugar (though technically, I guess maple syrup counts as sugar). For breakfast, I go with hearty, but not heavy! Whatever floats your boat, though. Try coconut sugar, or brown sugar for a richer flavor.
3. To the dry mixture, add all of the wet ingredients. Whisk together until thoroughly combined. Now’s the time to throw in any other spices, nuts, or fruit. If you decide to turn the batter into pancakes, then I highly recommend tossing in some fresh or frozen blueberries, chopped bananas, or mini chocolate chips. Set that bowl aside to let the flaxseed thicken up the batter.
4. Preheat your waffle iron according to the machine’s instructions (I’m guessing most come with a dial for time/crispiness, and a red and green light to indicate completion. Try setting it to a 3 or 4, for golden brown waffles), and coat both sides with non-stick cooking spray. Or, before it’s hot, grease the waffle iron with a paper towel dabbed in melted canna butter.
5. When it’s ready, start spooning batter onto the iron. I used about 1/2 of a cup of batter per waffle, but go by your own device and measure. Basically, the batter should fill the entire waffle indent without spilling over, and you should be able to close the iron with little overflow. While your first batch cooks, do some clean up, or prep toppings by chopping nuts or fruit.
6. Let waffles bake to the desired level of doneness. I like them golden and crispy on the outside, chewy on the inside, but I always struggle to keep them that way while the second batch bakes. Preheat your oven to 200F and lay the first batch of waffles in a single layer on a baking sheet. Slide that sucker into the oven to fix any issues of lukewarm waffles (just don’t forget they’re in there!), then get started on the second batch. Keep going until all batter is used.
7. Serve waffles warm and immediately, with fruit, maple syrup, whipped cream, and loads and loads of vegan butter. When they’re hot, I suggest melting even more canna butter on top, just to be sure you’re getting the most out of this wake-and-bake breakfast.
IF YOU DECIDE PANCAKES or DONUTS:
Perform steps 1-3. For pancakes, grease a griddle or frying pan and keep on medium-high heat. Non-stick pans and spatulas will work best for this. Spoon a reasonable amount of batter per pancake onto the griddle, then flip when edges pull towards the middle and the batter on top bubbles evenly. I am terrible at making uniform pancakes, so forget being fancy. Make whatever you’re happy with!
For donuts, grease a donut pan or mini-muffin pan (or a regular muffin pan, whatever you want, man), fill each indent about half-way, then slide in an oven set to 350F. Bake until donuts or muffins rise and turn golden brown. Top with canna butter, vegan cream cheese, cinnamon & sugar, or sprinkles.
image credit: eatyourcannabis