It’s not always, but I would say more-often-than-not our current family has a big breakfast together on Sundays. Typically, the kids ask for pancakes but every once in a while waffles get a request. We love them served with strawberry sauce and whipped cream.


  • 3 cups flour
  • 1 1/2 tbsps baking powder
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1 tbsp cinnamon (optional)
  • 3 eggs, divided
  • 2 cups soy milk
  • 1/2 cup oil

Yield: 6-8 waffles

Preheat waffle iron.

Beat egg whites until stiff peaks form and set aside. In a separate large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon (if using). In a third bowl, whisk the egg yolks, soy milk and oil. Add yolk mixture to the dry ingredients and mix. Fold in the egg whites (it will be a bit lumpy but that is ok).

For our waffle iron, I pour 1/2 cup of batter for each waffle. Check waffle once the steam has stopped flowing out the sides. Ready when golden and crisping at the edges. Serve immediately with chopped fruit, whipped coconut cream, maple syrup or any other favourite topping.

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