This is a rating of the Vegan Buttermilk Waffles recipe, by Jenne on sweetpotatosoul.com.
Overall, this a versatile weekend breakfast that will ensure you don’t get hungry right after. If you’re not a skilled waffle artist, then you can stick to the baking powder and baking soda. If you have more time or are chemically sensitive, switch those out for a different leavening and make the soy milk from scratch. Then, top it to your heart’s desire.
I’m not the biggest fan of waffles, but when I’m in the mood, I want them done right. These waffles have that golden color that already lets you know they’re going to be great. They smell like toasty goodness and are super fluffy. The waffle is already kind of sweet, so keep that in mind when you’re drowning it in syrup. I definitely recommend toppings: blueberries, bananas, and maple syrup.
The ingredients for this recipe are not only affordable, they’ll last for a couple of batches. This recipe has no time-consuming cutting, and you only have to do some whisking and mixing to make the batter. You will need a waffle iron if you want a waffle, but nothing is stopping you from turning this recipe into buttermilk pancakes instead! It also boasts a 23-minute prep and cooking time, which I can definitely confirm.
This blogger admits it themselves; this waffle isn’t the healthiest. Its taste is pretty dependent sugar and that’s not even counting the maple syrup on top. It also uses chemical leavenings which you can substitute with another leavening, but doing that will definitely change the texture. Making the soy milk yourself instead of buying it premade is an easier way of reducing the processed foods in this recipe, and it’s relatively easy. And anyway, it’s hard to get mad at a waffle with 10 grams of protein. Thanks to that fact, it’s also incredibly filling.