Description
Light, fluffy, and perfectly sweet, these vegan waffles are a delightful comfort food for any occasion, topped with a luscious raspberry sauce.
Ingredients
Scale
- 350 ml unsweetened almond milk (about 1.5 cups)
- 200 g plain white flour (about 1.5 cups)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp baking powder
- 2 tbsp ground flaxseed
- ½ tsp salt
- 2 tbsp sugar
- 1 tsp vanilla extract
- 125 g frozen raspberries (about 1 cup)
- 3 tbsp cocoa nibs (optional)
- 2 tbsp coconut flakes
- 20 fresh raspberries (for garnishing)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, ground flaxseed, sugar, and salt until combined.
- In a separate bowl, mix the almond milk, olive oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and mix until just combined—don’t overmix!
- Gently fold in the frozen raspberries, cocoa nibs, and coconut flakes.
- Preheat your waffle maker according to the manufacturer’s instructions.
- Spray the waffle maker with a light coat of oil and pour enough batter to cover the waffle plate. Cook until golden brown and crispy, about 4-5 minutes.
- Carefully remove the waffles and set them aside on a rack. Drizzle with raspberry sauce and serve with fresh raspberries.
Notes
Ensure you measure your ingredients accurately for consistent results. You can also make the batter ahead and store it in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Making
- Cuisine: Vegan
Nutrition
- Serving Size: 1 waffle
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan waffles, breakfast recipe, comfort food
