4 O Organics® Plant-Based Organic Breakfast Patties, brought to room temp
O Organics® Organic Pure Maple Syrup
a couple tablespoons of chopped chives
Whisk together the soymilk and apple cider vinegar in a glass measuring cup. Set aside for about 10 minutes.
Whisk in the olive oil.
In a separate bowl, sift together the AP flour, cornstarch and baking powder.
Add the milk to the dry mix and combine just until combined, taking care not to overmix.
Fold in the vegan cheese shreds.
Allow the batter to come to room temp if still chilly.
Preheat a waffle maker. Once ready, spray all over with cooking spray.
Pour the batter onto the waffle maker and cook according to the manufacturer’s instructions.
While the waffle is cooking, give the O Organics Plant-Based Breakfast Patties a quick sear in a hot oiled cast iron pan.
Once the waffle is done (when it stops steaming and both sides are golden), cut into 4 pieces.
Sandwich the patties between the waffle pieces, dousing the patties with some of the O Organics Organic Pure Maple Syrup or drizzling over the top. Slather with vegan butter and sprinkle with chives if you’d like. Serve with crispy tots!
Add a little sriracha to the maple syrup for a spicy kick to your wafflewich!