This is one of those recipes you must know about if you a) like good waffles and/or b) have an egg allergy.  Even though my husband is allergic to eggs, yet I can have eggs, I still enjoy these waffles on a monthly basis.  We’ve made them nearly every month (or every other) for over a decade – so you know they are good!  They’re from Rosemarie Emro’s “Bakin’ Without Eggs” book.

INGREDIENTS:

• 4 cups all-purpose flour (If you want to make it healthier like we do, use up to 3 cups white whole wheat flour or whole wheat flour with 1 cup all-purpose flour.  Or, if you want to play it safer, do 50% all purpose and 50% wheat flour).
• 2 T. + 2 tsp. baking powder
• 1/2 tsp. salt
• 6 T. sugar 
• 4 cups (1 quart) buttermilk (It’s really best if you use the real buttermilk here and not that trick to make buttermilk out of milk and lemon).
• 1/2 cup canola oil or applesauce (hint: canola oil works best!)
• 1 tsp. real vanilla extract
• Optional: blueberries, chocolate chips*, or your choice of small fruit to mix into batter.

**Omit chocolate chips to make it IC safe.  

DIRECTIONS:

1. In stand mixer or in a large bowl, combine all ingredients with a whisk attachment or a whisk.  Whisk until smooth.
2. Preheat your waffle maker according to the maker’s directions.  Decide if you need to spray your waffle maker with nonstick spray.  We have found it helps to release.
3. Depending on the size of the wells of your waffle maker, pour just enough batter in it to fill up the wells just enough.  Read your manual for recommendations.
4. Makes approximately 15-20 waffles, depending on size.