Mix the soy milk and lemon juice together. Leave for 10 minutes until the milk curdles from the lemon juice.
Afterwards, add in the vanilla extract and oil. Mix well.
Meanwhile, pre-heat your waffle maker.
In a large bowl, mix together all the dry ingredients.
While mixing, carefully pour in the wet mixture into the dry mix. Mix together until there are no longer any signs of dry flour.
This will be a very thick batter.
Brush some oil on your waffle maker (this will depend on your waffle maker—mine doesn’t have a very good non-stick lining so I like to brush some oil).
Scoop a generous amount of the batter and place it in the centre of your waffle maker.
Leave the waffle to cook until brown and slightly crisp on the edges. The cooking time will depend on your waffle maker settings.
Remove the waffles from the waffle maker and leave to cool for 2 to 3 minutes before putting on the toppings. The waffles will continue to crisp up as it cools.
Serve the waffles with your toppings and syrup of choice. Enjoy!
I enjoyed mine with some peanut butter, maple syrup, pumpkin seeds, dried fruit, and some toasted coconut.