2 cups flour, of your preference. The lighter the flour, the lighter the waffles.
1 1/2 cups milk. Almond or soy milk can be used here as well.
1 tsp salt
1 Tbl vanilla extract
1 Tbl cinnamon powder. This sounds like a lot, but the waffles come out tasting so good.
3 Tbl baking powder
2 Tbl light olive or vegetable oil (use instead of eggs)
1/4 cup sugar, of your preference. I like dark brown sugar to match the cinnamon. White sugar will leave the waffles light and fluffy though.
1/4 to 1/2 cup butter
To get started, make sure you have a bowl large enough to combine all the ingredients AND have enough room to stir vigorously in order to remove all the lumps from the batter.
Add all of the dry ingredients together first, since there will be no eggs, an therefore no egg yolks, to stir in evenly we can make sure all the dry ingredients are properly sifter together. Add the flour, salt, cinnamon, sugar and baking powder and stir. Add the milk in to the mix, stirring evenly. After your milk has been completely added, fold in the oil and butter.
*Note: the butter is added for taste and to make the griddle side of the waffle crispy. The butter can be replaced with another Tbl of oil if needed.
Once the mix is smooth and your griddle or waffle maker has warmed up you can begin by pouring a 1/4 to 1/2 cup of batter onto the griddle. Keep your batter pour as close to the center as possible to avoid excess mess. Too much batter placed on the griddle will ooze out the sides when you close the waffle iron down. Everyone's griddle is different, so take your time and figure out how much batter you can safely use.
Most modern waffle makers have a light that will come on when the waffle is cooked and ready to come out of the griddle. If you do, then simply pop the griddle open and pull the waffle out. PLEASE, use a fork or tongs to get at the waffle; the riddle is very hot and touching it with your fingers will definitely burn them.
If your waffle maker does not have an automatic light, then make sure you pour enough batter onto the griddle so that you can see the edges of the waffle when the griddle is closed. Once the edges start to turn golden, then the rest of the waffle is cooked as well.
Add your favorite toppings and serve! I like butter and dark syrup or molassas as a combination. If you'd like a more rounded breakfast, I also like cream cheese and jam or preserves to top.