These whole wheat and vegan overnight waffles are made with yeast instead of baking powder, then left to rise overnight so you wake up ready to make waffles. The texture is a bit chewier, with a slightly stronger flavour, flavoured with orange.
Stir the flour, yeast, coconut sugar, vanilla, and salt together in a large bowl. Keep in mind that it will rise overnight when you're deciding what size of bowl to use.
Gently whisk the milk, olive oil, and orange zest and juice into the dry ingredients. Let it sit, covered, overnight or for at least eight hours (and up to twelve).
In the morning, stir in the extra milk and the baking soda. I tried without these extra ingredients and the waffles are infinitely better with those little additions. Cook according to your waffle maker instructions, filling it about 2/3 full for each waffle.
Serve immediately or keep them warm in your oven until you're ready to eat. I had mine with maple syrup, orange slices, and pomegranate. They will keep well for a couple of days, and can be frozen. Just stick them in the toaster to reheat.
Notes
1. My waffle maker is not particularly large, so yours may make more or less depending on its size. 2. I used both with good results. I don't recommend whole wheat pastry flour for this recipe, as it doesn't have the required structure to rise properly in a yeast dough. If you try other flours and they work out, please let me know in the comments. 3. Add up to three additional tablespoons of coconut sugar for sweeter waffles, but be careful that they don't burn from the added sugar content. 4. You can substitute vanilla extract here, but it won't be quite as nice. 5. I like the taste of the olive oil with the oranges, but you can use a lighter tasting oil if you prefer.