Hopefully you’ve seen the soy milk alfredo pasta recipe or perhaps the soy milk pancakes post, but make sure you check out the soy milk waffles recipe below. It’s a doozie. Lately I’ve been weaning myself off of dairy products…well, trying my best to do so. I have been experimenting with recipes where soy milk can be an easy substitute for regular milk, which can be difficult because the flavors and consistency vary so much. This time the end result was great and I believe now I’m an official soy milk pancake and waffle kind of girl. Make sure you use the vanilla variety and if you don’t have it, just add 1/2 tsp of vanilla extract to your plain soy milk.
Breakfast can go so many ways with waffles. Sweet or savory, round or square, syrup or cream sauce. There’s a restaurant here in Costa Rica that my husband and I frequent called The Waffle Place, which I’ve blogged about before. I could only possibly aspire to create what they serve daily to their customers. They’ve nailed the creamy cheese sauce (yes, full of dairy, but if you must, do it right!) over savory ingredients like fried eggs, bacon, ham or hash browns just to name a few, but also give a nod to your sweet tooth if that’s your preference. This is one of those breakfast places that you just know you’ll be satisfied when you walk out. I’ll be working on some cheap savory waffle recipes in the near future now that we’ve invested in a waffle iron/sandwich press.
I’ve learned too that using waffles as a starch when preparing dinner can be that intriguing twist that gives the perception of gourmet, while still being inexpensive. If you create a savory dough with fresh herbs and spices in the batter, it can easily replace it’s more boring counterpart–the dinner roll. It’s hard to imagine at first how delicious a waffle can be with dinner, but check out this recipe which uses couscous, mushrooms and herbs in the waffle batter or perhaps a pesto waffle topping.
Well, onto the sweet breakfast waffle, which is a staple cheap recipe to have handy.
Soy Milk Waffles with Maple-Mango Topping
Waffle Batter Ingredients:
- 1 1/4 Cups All Purpose Flour
- 3 tsp Baking Powder
- 1/2 tsp salt
- 1 tsp Ground Cinnamon
- 1 Cup Vanilla Soy Milk
- 1 Egg
- Preheat waffle iron. In a medium-sized mixing bowl with a pour spout, sift together flour, baking powder, salt and cinnamon. Stir in soy milk and eggs until mixture is smooth.
- Pour waffle batter onto the hot waffle iron filling each section. Cook until browned, about 8 minutes. Meanwhile, prepare the mango topping.
Maple Mango Topping Ingredients:
- 1 Large Ripe Mango
- 1/8 Cup Pure Maple Syrup
- 1 tsp Ground Cinnamon
- Peel and pit mango and slice into small pieces.
- In a small sauce pan, place diced mango, maple syrup and cinnamon. Cook on medium heat until the mango is tender, but not mushy and the sauce has thickened. About 5 minutes.
- Serve over hot waffle.