Friday, March 13, 2015

Foodie Friday - vegan potato pancake waffles!

Not everything can be smashed in a waffle iron looking Pinterest-perfect, but these surely can!  Check out Caitlin of Real Swanky's recipe below..

My grandma and I have made many kartoffelpfannkuchen, potato pancakes, over the years. The main ingredients are onions and potatoes. An egg typically binds, but not this time. I threw in a cheese alternative. Chives, also. Both nutritional yeast OR daiya work wonderfully. I cooked these in my waffle iron until not only the light went off to say it was finished, but until steam stopped escaping from the iron. Typically waffles take 6 minutes to cook, 7 on the nose worked perfectly for me.

Ingredients I
1 1/2 cups soy milk
1 tbsp vinegar

Ingredients II
1 1/4 cups flour 
1/4 cup cornstarch
1 tbsp baking powder
1/2 tsp salt
1/2 - 3/4 tsp pepper
1/2 tsp onion powder
1/2 cup nutritional yeast OR daiya mozzarella (if using daiya, mix in with Ingredients III instead)

Ingredients III
1 1/4 cups mashed potatoes
1/3 cup oil
1/3 cup minced onions or chives

In a bowl or mug, mix together Ingredients I and set aside for 5 minutes.

In a large bowl, combine Ingredients II

Combine Ingredients III in a medium sized bowl, and add your vinegar/milk mixture to it. 

Create a well in your large bowl, and add wet ingredients into dry.

I cooked for 7 minutes, in my well-oiled iron.. which is a few minutes longer than my waffle iron pressured me into thinking at first. If you open your iron up too early, the waffle will split open and get stuck to the plates. Cook until there is no longer any steam rising from the iron.

Top with sour cream, apple sauce, more chives, white gravy, etc.

Find more rad recipes on
Caitlin's blog, The Hardcore Herbivore!

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