Whisk the 1 ½ cups of unsweetened plant milk and 1 tbsp of apple cider vinegar (or lemon juice) together and let it sit for 15 minutes.
Whisk the 2 cups of flour, 2 tsp of baking powder, ¾ tsp of baking soda, 1 tbsp of sugar, and ¼ tsp salt (omit if you chose the applesauce egg replacer) together in a large bowl. Make sure the ingredients are completely combined.
Stir the egg replacer, vegan buttermilk, 1 tbsp canola oil, and 1 tsp vanilla extract into the dry mixture until it’s combined.
Don’t overdo it or the waffles will turn out tough.
Heat the waffle iron and brush with a light layer of oil to prevent the waffles from sticking.
Fill the iron with waffle batter (we use an ice cream scoop or a ladle to scoop out the batter, don’t over fill or the batter will spill down the sides) and close the lid. Follow the cooking time for your iron.
Generally, when the waffles stop steaming, they’re done, approximately 5 to 7 minutes.
They should be a light golden brown and crispy on the outside.
If you’re making waffles for a group, warm the oven at 200˚F (93˚C) and put the waffles in the oven to stay warm.