Peanut Butter Waffles

I love waffles. I've discovered they make a great snack so I freeze them and then toast them when I want some. These peanut butter waffles are excellent - not too sweet and definitely peanut butter-y. They're kind of "heavy" or dense - maybe somewhere between a waffle and a biscuit? I'm not sure how to describe it but they're really good and I will definitely make them again!

This picture is from around Christmas time. I need to take more Abby photos!

If this sounds good, you might also like:
Gingerbread Waffles
Maple Pecan Muffins
Banana Peanut Butter Oatmeal Muffins
Peanut Butter Chocolate Chip Scones

Peanut Butter Waffles
Adapted from Vegan Brunch

Makes 4 six-inch round waffles or 6 four-inch square ones

3/4 cup natural peanut butter
3 tbsp maple syrup
2 tbsp oil
2 cups soy milk
1 tbsp cornstarch
1 tsp vanilla
2 1/4 cups whole wheat flour
1 tbsp baking powder
3/4 tsp salt

Preheat your waffle iron. In a large mixing bowl, mix together peanut butter, maple syrup, and canola oil until well combined. Separately, mix together the milk and cornstarch in a measuring cup and add to the batter along with the vanilla.

Add flour, baking powder and salt and mix until the batter is relatively smooth.

Spray the waffle iron with cooking spray and cook waffles according to manufacturer's directions.

Gingerbread Waffles

One of the cookbooks I got for Christmas was Vegan Brunch, which I have been dying to get my hands on! I just loved the thought of all those yummy vegan breakfasty foods. The first thing I tried was the pumpkin pancakes. And I'm sad to say that they were one of the hugest failures I've ever had in the kitchen. The pancake batter wouldn't stiffen up at all so when I went to flip the pancakes, they just mushed around. I've never made pancakes where that happened! The problem was that there was too much liquid, because once I added extra flour to the batter they were perfect. The flavour of the pancakes was amazing so I will make them again, but will omit the 1/2 cup water in the recipe. Not sure why that is in there - a typo? Maybe my pumpkin was more watery? Has anyone else made the pumpkin pancakes?

After the pancake failure, I was really scared about how anything else from the book would turn out. But I continued on and tried the gingerbread waffles. (I'm obsessed with waffles and pancakes right now, by the way.) And they were good. Oh so very very delicious. (I think I might also be obsessed with gingerbread right now.) I haven't made vegan waffles before but I assume it's normal that they're not really crisp like regular waffles? However, I froze the leftovers and then toasted them and they were so nice and crispy. I think they might even be better reheated - they reminded me of a spiced doughnut.

In case waffles are not exciting enough for you, here's a photo of Abby rolling around with catnip for the first time.

If this sounds good, you might also like:
Ginger Spice Cookies
Cinnamon Apple Scones
Garden Harvest Cake
Toasted Pecan Eggnog Ring

Gingerbread Waffles
Adapted from Vegan Brunch

2 cups soy milk
1 tsp apple cider vinegar
3 tbsp canola oil
1/4 cup molasses
1/4 cup brown sugar
1 tsp pure vanilla extract
3 tbsp grated ginger
2 1/4 cups whole wheat flour
1/2 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground cloves

Preheat your waffle iron.

In a large mixing bowl use a fork and vigorously mix together milk, vinegar, oil, molasses, brown sugar, vanilla, and ginger. Mix until the molasses is mostly dissolved. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet, and mix together until smooth. Spray the waffle iron with cooking spray and cook waffles according to manufacturer's directions.

Orange Yogurt Hotcakes

Another recipe from my favourite cookbook, Rebar. There are so many yummy sounding recipes in this cookbook (every single one actually, ex. roasted yam pierogi with smoked gouda, leeks and caraway). A good portion of them are fairly time consuming so it will take me a while to get through them all, but I will - happily munching all the way. These pancakes had a really wonderful orange flavour, and I like the use of yogurt in them. The big problem though is that they're not light and fluffy pancakes. In fact, the middle part of the pancake remains at least somewhat gooey, even when the pancake is cooked for a long time. I tried to make really thin pancakes and that didn't seem to help much. Not sure if that's just the way these pancakes are, or if there was something I could've done to make them fluffy inside. The taste is really good though so I would make them again.

I don't make pancakes very often, and I really shouldn't make them for dinner when they're the only thing that I'll be eating, but it takes eating a few pancakes to remember that and by then it's too late. Mental note to self about pancakes. Anyway, I ended up freezing a lot of these ones, and they taste really good reheated in the toaster oven.

Orange Yogurt Hotcakes
(Adapted from the Rebar: Modern Food Cookbook)
Serves 3-4

1 cup unbleached flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tbsp brown sugar
1/4 tsp salt
2 eggs
1 1/2 cups plain yogurt
1/2 cup milk
zest of 1 orange, minced
1/2 cup fresh orange juice
1 tbsp oil for cooking

In a large bowl, combine the dry ingredients. In a separate bowl, whisk the eggs. Add the liquid ingredients to the eggs and stir well to combine. Add the wet mix to the dry mix and gently fold them together. Put a pan on the stove and turn the heat to medium. Let the batter rest for a few minutes as your pan heats up.

Brush the pan with a light coat of oil and use a 1/3 cup measure to ladle the batter onto the pan. Cook until small bubbles appear on the uncooked surface and the edges begin to dry. Flip the cakes over and cook a few minutes more.