Belgian Waffle (vg) Recipe
Fresh Berries, Vermont Maple Syrup; Vanilla Whipped Cream
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Ingredients
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BREAKFAST
Method
BREAKFAST
- 1
Prep flax eggs
In a small bowl, whisk 2 tablespoons ground flaxseed with 6 tablespoons water. Let stand 5-7 minutes until gel forms.
- 2
Make vegan buttermilk
In a measuring cup, whisk 1 3/4 cups unsweetened almond milk with 1 tablespoon apple cider vinegar. Set aside to curdle for 5 minutes.
- 3
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 0.5 teaspoon salt.
- 4
Combine wet ingredients
In a separate bowl, whisk 0.25 cup vegetable oil with 1 teaspoon vanilla extract. Add to the dry ingredients along with the vegan buttermilk. Stir until just combined.
- 5
Add flax egg
Stir the thickened flax mixture into the batter until just incorporated; let batter rest 5 minutes.
- 6
Preheat waffle iron
Preheat Belgian waffle iron and lightly brush with oil.
- 7
Cook waffles
Pour batter onto hot waffle iron and cook according to manufacturer instructions, about 4-5 minutes per waffle, until deeply golden and crisp.
- 8
Make vanilla coconut whipped cream
Chill the coconut cream can in the fridge for several hours. Scoop the solid cream into a chilled bowl and whip with 2 tablespoons powdered sugar and 0.5 teaspoon vanilla extract until fluffy.
- 9
Plate and serve
Top each waffle with fresh berries, drizzle with Vermont maple syrup, and add a dollop of vanilla coconut whipped cream.
