Chocolate Chip Waffles

I have a new waffle iron that I'm playing with, so look for more delicious waffle recipes in the days ahead! This version is made sweet from the chocolate chips, so works either as a breakfast or as a dessert with a scoop of vanilla soy frozen dessert on top!

Lightly spoon 1 and 3/4 cups all-purpose flour into measuring cups, leveling with a knife. Combine the flour in a large bowl with 2 teaspoons baking powder and 1/2 tsp. salt; set aside.

In another bowl, combine 1 and 1/2 cups plain soy milk (such as Silk), 1 tablespoon melted vegan butter (such as Earth Balance), 1 teaspoon vanilla extract and the equivalent of one egg yolk using egg replacer (such as Ener-G, in which case you'll need 1 and 1/2 tsps. powder whisked into 1 tablespoon warm water). Add the soy milk mixture to the flour mixture and stir until blended.

Make the equivalent of an additional egg using Ener-G egg replacer. Add 1 tablespoon raw sugar, and beat with a mixer - because you are making the vegan version of "stiff peaks" from egg whites, you'll need to mix for 12 minutes. I wasn't sure if the full 12 minutes was strictly necessary for this recipe, since it's not as reliant on egg whites as, say, a souffle, but I decided better safe than sorry.

Fold your 'egg white' mixture into the flour mixture, then fold in 1/2 cup chocolate chips - Whole Foods' 365 brand makes vegan semisweet chocolate chips available in the baking aisle; another good option are the various 'carob chips' on the market.

Coat a waffle iron with cooking spray and preheat according to manufacturer's instructions. Spoon out just shy of 1/2 a cup batter per square of the waffle iron, and cook for 3-5 minutes or until the waffles are puffy and done - mine took exactly 4 minutes. Because my waffle iron only has 4 squares, I worked in 2 batches.

You'll have 6 waffles at the end, which are 280 calories each. Yum!

Cost:
plain soy milk $2.49