Instructions

• Start in a small bowl with your ¼ cup ground flaxseeds and ½ cup water. Let it sit for about 5-10 minutes until it thickens into a gel-like texture.
• In a large bowl, mix together your 3 ½ cups soy milk and 2 tablespoons apple cider vinegar. Let it sit for a few minutes so it curdles.
• Add the flax gel to the curdled soy milk mixture and stir it gently.
• In another bowl, combine 3 ½ cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup sugar. Whisk it up well so it's all blended.
• Pour the dry stuff into the wet and mix just until you don't see flour. Then fold in ½ cup melted vegan butter or oil plus 2 teaspoons vanilla extract until smooth. Don't over mix or your waffles won't be as fluffy.
• Preheat your waffle iron (follow the manual for best results), then pour batter in and cook till golden and crisp.
• If you like using a pressure cooker, you can warm and keep waffles fresh while you make more using natural release and valve hiss to monitor.
• Serve immediately and enjoy!
• Cook waffles in batches then warm leftovers in the pressure cooker on slow release for fresh eats later.