Prep
Preheat waffle maker according to manufacturer’s instructions. Also, preheat oven to 200F degrees for warming waffles.

Mix batter
In a medium-sized mixing bowl, combine the flour, sugar, baking powder, oil and non-dairy milk, mix well, until most of the flour lumps are gone.

Scoop, pour, cook
If not using a non-stick waffle iron, spray waffle plate with cooking oil. Using a ½ measuring cup (amounts will vary depending on your waffle iron), scoop up batter and pour in the center of waffle plate. Close the cover and cook as directed by manufacturer’s instructions. For crispier waffles, let cook 5 – 12 seconds longer, depending on your waffle iron. Makes 4 – 5 waffles.

Remove and keep warm
Gently remove with the tip of a fork and place on a wire rack in the oven until the remaining waffles are made.

Serve
Tops with maple syrup and/or pair with one of these:

•  Fresh blueberries, strawberries, raspberries, or blackberries, and top with pure maple syrup. You may even like to drizzle with 

• Vegan chocolate syrup

• Dollop of whipped coconut cream

Store

• Leftover waffles can be kept in the refrigerator for up to a week or store in the freezer for up to 1- 2 months. 

• When ready to eat, pop them in the toaster oven. Larger batches can be warmed in a preheated oven set to 350 degrees for 10 – 15 minutes, using a greased or lined baking sheet.