Ingredients

1 cup plant milk (ex. homemade cashew milk)
1/2 tbsp lemon juice
2 large eggs
3 tbsp vegetable oil (or neutral oil of choice)
1 tsp vanilla (optional)

1 cup quinoa flour (I used Norquin that I got from Costco)
1/2 cup potato starch
3 tsp baking powder
1/2 tsp salt
2-3 tbsp honey

vegetable oil spray (or more vegetable oil)

waffle maker

Method

1. Whisk together plant milk and lemon juice, and allow to sit while you gather your remaining ingredients. The lemon juice and time will create a buttermilk.
2. Add eggs, vegetable oil, and optional vanilla and whisk until combined and slightly bubbly.
3. Add remaining ingredients and whisk until smooth.
4. Plug in your waffle maker to get it heating up. Allowing your batter to sit while the waffle maker heats up will allow the quinoa flour to absorb the moisture from the batter, creating a fluffier waffle texture.
5. When your waffle make is ready, spray the top and bottom heating trays with vegetable spray to prevent sticking.
6. Pour batter into the centre of the bottom waffle maker tray and close the top. Depending on the depth and size of your waffle maker, your may need to completely fill your tray or just add to the centre as it will ooze outwards when the top is closed. As you make more, you will get the hang of how much batter you will need (more or less) to fill your tray to your liking, and how much time you need for your preferred doneness.
7. Allow your waffle batter to cook for a couple of minutes before lifting the lid to check doneness. Once the waffle is cooked enough, the lid can be placed back down anytime, but it must not be loose and batter-y, so give it some patience at first.
8. Remove the waffle (using tongs, a fork, or a spatula) and set aside. If you plan on eating these right away, you can serve now or place in an oven at 130-170ºF (lowest temperature or “warm cycle”). If you are saving all of your waffles to freeze and place in the toaster later,  place them on a cooling rack to retain crispness.
9. Continue spraying trays, adding batter, cooking, and removing waffles until you have used all of your batter.
10. *If saving for toaster waffles, allow to cool completely before placing in an air-tight container or freezer bag and freeze. Place in the toaster when your would like to eat.
11. Serve with toppings of your preference!

Notes:

1. Vegetable oil spray can be substituted for more of your vegetable oil of choice, which can be applied to the waffle maker with a silicon pastry brush or a clean paper towel.
2. If you would like to add fillings (ex. blueberries, chocolate chips) pour in your batter first, quickly add your toppings then close the top. If you add more batter on top this can create a steam pocket which will separate the top and bottom.
3. I enjoy my waffles sweet with pure maple syrup, coconut chantilly cream, and/or warm berry jam. You can make warm berry jam by heating up jam you have on hand, such as my strawberry chia jam, or by placing berries (fresh or frozen) into a sauce pan with a bit of sweetener of choice, mashing slightly, and cooking down until slightly thickened.
4. I also enjoy my waffles savoury with either pulled pork, pulled jack fruit, fried chicken or crispy tofu, with coleslaw and baked beans.