Put all ingredients in large bowl.
Add 10-12 C water, or enough to make it blend-able.
Blend mixture, 3 C at a time, until smooth; add water if necessary to help mixture blend.
Transfer blended batter into another bowl as you go. Batter thickens as it sits, so add a small amount of water as needed.
Cook for 8-10 minutes in a sprayed waffle iron until golden and firm.
Cool on rack—best served the next day.
These waffles freeze well.
8 C Rolled oats
3/4 C Soy Flour
1/2 C Cornmeal (optional)
1/2 C Dates OR 1/3 C Honey
2 tsp Salt
4 tbsp Vanilla OR 3 tbsp Maple extract