For the Waffles:

2 cups unbleached wheat flour
1/2 tsp sea salt
2 tbsp evaporated cane crystals
1 1/2 tsp baking powder
1 3/4 cup So Delicious Cultured Coconut Milk (I used Vanilla flavor)
3 tsp Ener-G Egg Replacer mixed with 4 TBS water
4 Tbs Earth Balance Buttery Spread, melted
1/2 tsp vanilla

For the Blueberry Topping:

2 handfuls blueberries
2 Tbs freshly squeezed orange or lemon juice
1/4 cup water
1 Tbs evaporated cane crystals
1 tsp vanilla extract
2 dashes of cinnamon (optional)

For the Waffles:

Lightly coat waffle iron with canola oil or spray. Whisk together egg replacer and water and set aside. In a large bowl, mix dry ingredients together and combine well. Then add wet ingredients and mix to thoroughly combine. (Batter will be on the thick side.)

Spoon about one fourth of the batter onto the waffle iron and cook until ready. Repeat with remaining batter.

For the Blueberry Topping:

Heat all ingredients in a small saute pan over medium heat, stirring frequently until blueberries turn dark in color and begin to release their juice. If you prefer a thicker topping, you can add 1 tsp arrowroot towards the end of cooking time. Serve over waffles.

I was asked to veganize a recipe for buttermilk waffles. This is what I came up with. The coconut milk kefir makes the waffles surprisingly thick and delicious!