Breakfast is awesome. I don’t know why I didn’t discover that fact earlier in life. I never really ate breakfast at all until I was out of the house. Now before you get all judgmental about my parents not feeding me breakfast, it wasn’t their fault. They did feed me breakfast. Or they at least offered it to me. I just never wanted it.
What was my problem? Breakfast rules! And mid week is the perfect time to make a breakfast that is a little extra special. To give yourself just a little extra kick to get through the week.
These waffles were perfect. Crisp on the outside and light and fluffy on the inside. And I wanted to make them a little extra special with a homemade syrup made from apple cider. It is crazy good. And crazy easy to make. Make these and then get back to “workin’ for the weekend!”
1 cup apple cider
1 TBSP vegan butter
1/2 cup brown sugar
1/2 tsp cinnamon
2 cups cake flour
2 tsp baking powder
1/2 tsp kosher salt
1 1/2 TBSP Ener-G egg replacer stirred into 3 TBSP water (vegan egg yolks)
1 1/2 TBSP Ener-G egg replacer whisked into 6 TBSP water until stiff (vegan egg whites)
1 1/4 cups non-dairy milk
5 TBSP melted vegan butter
For the Syrup
- Combine all ingredients in a saucepan over medium heat.
- Bring to a simmer and cook for 10-15 minutes until reduced by half, stirring occasionally.
- Allow to cool slightly to thicken.
For the Waffles
- Sift the cake flour with the baking powder into a large bowl.
- Add the salt and mix.
- Mix the vegan egg yolks with the milk and melted butter in a large bowl.
- Blend thoroughly and add to the dry ingredients, beating briskly.
- Gently fold the vegan egg whites into the mixture.
- Pour the batter from a pitcher or a ladle onto a heated waffle iron, filling the iron only 2/3 full, and let it spread until the whole iron is covered.
- Cook until the waffle is puffed and golden-brown.
- Lift the waffle from the iron with a fork.
- Serve with warm apple cider syrup.
Amount Per Serving: