Waffles with no milk, eggs, or soy? You betcha...
I loved having pancakes on the weekends when I was young, and I loved making them for my son when I got older. My wife got me a VillaWare 2001
belgian waffle maker (that I love!) a few years ago, so I started alternating waffles and pancakes.
When my daughter was old enough to want pancakes and waffles too, I looked long and hard to find recipes that don't have milk, eggs, or soy. Most milk-free recipes use soymilk, because water (or even ricemilk) just isn't thick enough. To top it off... without eggs to help the batter rise and have the right consistency, it's damn near impossible to make good waffles.
After trying LOTS of recipes that gave my kids the "ughh... this is gross" face, I stumbled across a waffle recipe that is amazingly simple. I tweaked it a little, but didn't need to change much. I've made a modified version for pancakes, but I'll leave that for another day.
This recipe works great with our belgian waffler. I won't say it tastes quite as good as buttery, eggy waffles, but it has much better consistency and taste than any other recipe without eggs or milk that I've tried. My son, who likes the "regular" kind better will even eat it, and so will I. If dairy is ok for you, then I find these to be especially good topped with fruit and yogurt (my personal favorite: blueberries with blueberry yogurt). This recipe makes three batches on our belgian 4-square, and I freeze the leftovers for re-heating during the week.
3 C Flour
1 T Baking powder
2 T Sugar
3 C Water (or ricemilk)
4 T Non-dairy margarine (I use Fleischmann's unsalted margarine)
3 T Maple syrup
Mix the flour, baking powder, and sugar in a large bowl.
Melt the margarine and mix with the water and syrup in a separate bowl.
Stir the wet ingredients into the dry ingrediets, until most lumps are gone. It's ok to leave some lumps, and you don't want to over-mix it. As the baking powder gets wet, the batter will rise and stiffen slightly (while the waffle iron gets hot). Cook and enjoy!