1/2 cup all-purpose flour
1/2 cup buckwheat flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup nondairy milk (I use almond)
1 teaspoon white distilled vinegar
2 tablespoons vegan butter, melted
1/4 cup water
1 egg replacer (I used Ener-G Egg Replacer)
1/2 cup fresh berries (raspberries and blackberries), divided
4 pieces fried vegan chicken (I use http://vegweb.com/index.php?topic=36645.0 ), divided
fruit preserves and/or maple syrup, to taste
1. Combine the flours, baking soda, baking powder, sugar, and salt in a medium bowl. In a cup, combine the milk and vinegar. Set aside for 5 minutes. This is your "buttermilk".
2. Combine the milk mixture, butter, water, and prepared egg replacer in another bowl. Fold into the dry ingredients and mix well.
3. Heat up the waffle iron. Add 1/2-3/4 cup batter into the iron and close. Wait for the iron to stop steaming. The waffle should be slightly brown and crisp.
4. Pry the waffle out of the iron with a fork. Set aside. Add 1/4 cup fresh berries and 2 pieces vegan chicken to the top of each waffle (or serve chicken on side). Serve with preserves and maple syrup, if desired.
Source of recipe: I wrote the recipe. For more information, please see my blog: http://veganmiss.blogspot.com/2011/01/chicken-and-buckwheat-waffles-with...