Crispy Vanilla Waffles

Makes 6 – 6-inch round waffles (not Belgian)

Video Pairing: Teen Titans Go! Waffle’s Song

1 1/2 cups (225 grams) all-purpose flour

1 tablespoon (15 grams) baking powder

1 tablespoon (12 grams) coconut sugar

1/2 teaspoon (3 grams) fine sea salt

2 large eggs

1 1/4 cups (325 grams / 296 ml) cashew milk

1/4 cup (54 grams / 60 ml) grapeseed oil

1 teaspoon (5 ml) vanilla extract

Preheat your waffle iron.

Add the flour, baking powder, coconut sugar, and salt to a medium bowl. Whisk to combine.

Add the eggs, milk, oil, and vanilla. Whisk until just blended (be careful not to over work the batter). Let the batter sit for 5 minutes to “develop” (just a fancy word for letting the baking powder activate).

Pour, or ladle, enough batter to cover about 2/3 of the surface (the rest will spread once you close the top)—a 1/2 cup measure works perfectly in my All Clad waffle iron. Cook until steam is no longer drifting from the sides of the waffle iron, or according to the setting you like best on your waffle iron.