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Orange Pecan Cornmeal Waffles

Another winner from Bryanna Clark Grogan!
See the original post for this recipe HERE
in Bryanna's blog: Notes from The Vegan Feast.

Orange Pecan Cornmeal Waffles by Bryanna Clark Grogan

Soak 1/3 c. dry soybeans OR chickpeas OR white beans overnight in plenty of water

1 1/2 c. fresh water
1/3 c. orange juice concentrate
1 c. cornmeal
2 T. oat, rice, or wheat bran
4 tsp. sugar or other sweetener
2 T. ground golden flaxseed (measure after grinding)
1 T. grated orange zest
1 1/2 teaspoons baking powder
1 tsp. pure vanilla extract
1/2 tsp. baking soda
3/4 tsp. salt
1/3 c. finely chopped toasted pecans

The night before:
Soak the beans in plenty of water to cover, with a few inches of water above the beans.  The beans can soak in water in the refrigerator for up to a week with no fermentation, if you aren’t sure when you’ll make the waffles.

In the morning:
Drain the beans. Place them in the blender along with all of the other ingredients. Blend until smooth and light and foamy. This may take several minutes.

Let the batter stand while you heat up your NONSTICK waffle iron.  You will have best results using a regular waffle maker, not a Belgian waffle maker.  The Belgian waffle is too thick and does not cook properly with this batter.

NOTE: Even if you have a non-stick iron, this recipe will work better if you spray the grids well with oil from a pump-sprayer or Pam cooking spray.

When the iron is hot, pour on about a heaping 1/3 c. of batter for each 4” square waffle . Close the iron and set the timer for 7 minutes. Don’t check before 7 minutes is up. If the iron is hard to open, let it cook a couple of more minutes.

If the batter gets thicker on standing, add a LITTLE water, just until it’s the consistency you started out with.

The waffle should be brown and crispy. Serve immediately, or let cool on cake racks. When they are cool, they can be frozen in plastic bags or rigid containers. Serve with your favorite toppings.

If you don’t use up all of the batter, and you don’t want to cook the waffles ahead of time and freeze them, just refrigerate the batter in the blender with the lid on. You can re-blend the batter (adding a tiny bit more water if the batter has become too thick) just before cooking the waffles.

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