Whole Wheat Waffles

Serves: 5
Total Calories: 189
Yield: 12 waffles


1 (12 1/2-ounce) package firm silken tofu
2 tablespoons coconut oil
1 3/4 cups soy milk
1 tablespoon lemon juice
1 (1-1/2) inch square lemon peel (optional)
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda


1. Add the tofu, oil, soymilk, lemon juice, and lemon peel (if using) to a blender. Blend until smooth and creamy.
2. Combine the flour, baking powder, and baking soda in large bowl. Add the blended tofu and mix well.
3. Lightly brush a preheated waffle iron with coconut oil. Add enough batter to cover the bottom of the iron. Close the top and cook about 10 minutes or until the waffle is crisp and lightly browned.* Repeat with the remaining batter. Serve hot.

* If you are planning to freeze some of the waffles to enjoy at a later time, cook them until they are just done but not brown. When you are ready to use, thaw the waffles and pop them into a toaster.

Nutritional Facts:

Serves: 5
Total Calories: 189
Calories from Fat: 6

This Whole Wheat Waffles recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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