Ingredients
4 cups water
3 tablespoons olive oil
1/4 cup natural cane sugar
2 teaspoons vanilla
1 teaspoon salt
3 cups rolled oats
3/4 cup cornmeal or 3/4 cup millet flour
3/4 cup whole wheat flour
Method
Sources
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Korean classics reimagined plant-based — technique-driven
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Process all ingredients in a blender until smooth. For small blenders, blend with less of the water, then pour into a pitcher and add remaining water. Pour onto preheated, nonstick waffle iron, using enough batter to cover grids and edges. Bake until steaming stops, from 7 to 14 minutes, depending on the waffle iron style. If batter gets too thick, add more water and blend before pouring. In my waffle iron I have to make sure to put a generous amount of batter on the iron or it will stick. Waffles may be frozen and reheated in toaster or oven. For variation, blend in a banana.