Hey Cate, why did you mark this vegan when it clearly has an egg on top? Because the waffles are 100% vegan. You can add whatever you want on top. This is just what I happened to do.
Modified main recipe from Jessica in the Kitchen | Serves: 5-6 waffles | Time: ~30 min.
1 1/4 cups fine grain cornmeal
1 cup oat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt (oops! forgot this one, but still turned out good!)
1 vegan egg replacer (I use Bob's Red Mill brand)
1 1/4 cups cashew milk
2 tsp apple cider vinegar
1/4 cup melted vegan butter
1 #jalapeño, chopped and de-seeded
2 tsp garlic powder
1 tsp rosemary
Whatever the heck you want! I went with over-easy eggs and a salad made of halved cherry tomatoes, chopped red bell pepper, cilantro and a splash of lime juice.
Mix the cashew milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
In a large bowl, mix all the dry ingredients, including the rosemary, together. Set aside.In a smaller bowl, mix all the wet ingredients, including the butter milk.
Pour the wet ingredients into the dry and mix until combined.
Add in the diced jalapeños and mix gently.
Preheat your waffle iron in the meantime and grease according to manufacturer's settings.
Using a wooden spoon, scoop out some batter and pour into the middle of the greased waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Don't open it before the steam is finished!
Then remove and add your toppings. Enjoy!