first things first: i’ve been given a waffle iron. dreams come true, thanks mom for not wanting a waffle iron anymore.

yeasted waffles are so good, you just have to plan ahead a bit. make the batter the night before and then you’ll have delicious yeasty waffle batter ready to go in the morning. i find they’re a lot lighter than a regular waffles, in texture and in your stomach.

THE BATTER  (very very closely adapted from Vegan Brunch by Isa Moskowitz)

• 2 c. unsweetend soy milk (or almond or whatevs), slightly warmed
• 2 tsp. dry yeast
• 1/4 c. sugar (less if you only have sweetened milk)
• 1/3 c. vegetable oil (melted coconut oil is great)
• 1 tsp vanilla
• 1 c. whole wheat flour
• 1 c. unbleached white flour
• 1/2 c. lukewarm water
• pinch salt

add the yeast to your warmed milk (it should be lukewarm, not hot). let sit for 5 minutes then add the oil, sugar and vanilla. mix until blended. add flours and mix until smooth. add water and mix again. cover and let it sit out in a big glass bowl (or giant measuring cup, as i did) for 30 minutes in a warm spot in your kitchen. transfer to the fridge and let rise overnight. it will double so make sure your vessel is big enough!!

in the morning take it out, gently mix in the salt, heat up your iron and get going! i had mine set medium-high and cooked them for about 4 minutes but i will really depend on your waffle iron.

TO SERVE

• 1 or 2 bananas, sliced
• 1 tbsp coconut oil
• sprinkle of cinnamon or nutmeg
• maple syrup, almond butter, earth balance, whatever things you like on your waffles because you are your own breakfast boss

melt the coconut oil in a pan and brown the banana slices on each side, they should carmelize and become golden. sprinkle with nutmeg and cinnamon. serve with a drizzle of almond butter and top with whatever other tasty things (i just went straight maple syrup).