Eggless Potato Waffles2013-02-25
- Yield : 8
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
- 500 g potatoes (4-5 russet potatoes)
2 cups all-purpose flour
2 T butter
2 tsp baking powder
1 tsp baking soda
2 cups unsweetened almond milk
1 tsp salt
1 tsp unrefined sugar
1. Wash and peel the potatoes. Cut potatoes into roughly equal pieces to ensure an even cooking time; I halved my russet potatoes. Fill a large pot with cold water an inch above the potatoes. Boil potatoes until a knife easily pierces a potato.
2. Grease** and preheat waffle iron. Mash the potatoes well and mix in flour, baking powder, and baking soda. Lumps in the batter are normal, but mix as well as possible. Mix in melted vegan butter and milk until smooth. Finally, mix in salt and sugar. Drop heaping 1/2 cups of batter onto the center of griddle, spreading slightly, and cook until golden brown. I cooked mine 6 minutes to a nice crispy brown, a minute longer than my usual 5.
*Because of the mashed potatoes in the batter, I highly recommend cooking all 8 waffles and freezing extras. Simply reheat frozen waffles in a toaster oven for a fast breakfast. Alternatively, halve the recipe to make 4 waffles.
**Be sure to grease the griddle regularly with a oil soaked paper towel as these waffles contain no oil and thus will stick.