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1
Preheat the waffle baker(s) for 5-10 minutes.
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2
Pour the soy milk into a blender and add the other ingredients.
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3
Blend thoroughly on high speed until everything is finely ground and well blended. Let the mixture rest in the blender.
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4
When the waffle bakers are hot, blend the batter again for a few seconds, to stir it up. It will have thickened some during the resting.
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5
Spray the inside surfaces of the hot waffle baker(s) with pan spray.
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6
Pour the batter into the hot waffle baker(s), making sure there are no places left unfilled, but don't overfill the baker, either, or it will overflow.
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7
Set a timer for 8 minutes, or as directed by your waffle baker's instructions.
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8
When 8 minutes have passed, check the baker carefully. The waffle should be golden brown. If not, wait a couple more minutes and check again. (I've never had to bake for more than 12 minutes; 8 minutes is usually perfect. Occasionally, with some bakers, the waffles will be done after 5 minutes, so if it is a new or unfamiliar baker, check at 5 minutes and every minute or two after that until the waffle is done.).
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9
The waffle(s) should be medium golden brown and crispy. (If the batter is not quite done enough, the waffle will still be tasty, but the middle will be a little moist or doughy.) If the waffle bakes to dark brown, it won't taste as good.
