We recently learned that our Globug is allergic to eggs. We don’t know for certain that she has any particular reaction, but it’s certainly possible that her eczema is triggered by her allergy. So starting about a week ago I cut eggs from my diet, and we’ll be waiting on introducing eggs to hers once she starts solids.
In the meantime, I’ve been researching egg substitutes for various baked goods, and more importantly, breakfast items like pancakes and waffles. The substitution depends on the recipe, but I found recommendations like applesauce, mashed banana, or adding a bit of baking powder and oil.
This morning, Kenny whipped up a new eggless waffle recipe, devised by synthesizing a few recipes he found on the web. The waffles were delicious and unbelievably light and fluffy, thanks in large part to one secret ingredient: sparkling water (thanks mom, for the Sodastream you got us for Chanukah – it’s proving to be even more useful than anticipated!) It’s good to know that my favorite trick for producing light, fluffy matzo balls can be applied to other recipes as well.
I assume one could substitute more oil for the butter and soy milk for the cow variety to make vegan waffles.
- 3/4 cup whole wheat flour
- 1/4 cup corn meal
- 1/2 cup white flour
- 1 tbsp butter, melted
- 1 tbsp vegetable oil
- 1 tbsp baking powder
- 2 tbsp sparkling water
- 1.5 cups milk
- 1 tsp vanilla
- Pinch of salt
Optional: add 1/4 cup granola and/or 2-3 tbsp coconut
Mix wet ingredients, mix dry ingredients, combine. Follow waffle iron manufacturer’s instructions.