Blueberry Waffles with Compote
Ingredients
- 3/4 cup just egg or 4 flax eggs
- 3 cups plant milk
- 8 tablespoons vegan butter, melted
- 3 teaspoons vanilla
- 2 1/2 tablespoons apple cider vinegar
- 3 cups flour
- 2 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 6 tablespoons sugar
- 1/3 cup frozen blueberries
Blueberry compote
- 2 cups frozen blueberries
- 1 tablespoon sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- Optional: 1/4 teaspoon agar agar
Flax egg
- 1 tablespoon ground flax meal
- 3 tablespoons water
Preparation
If using flax eggs, prepare them by mixing the flax meal and water and let sit to gel.
In a bowl, add all of the wet ingredients together and let sit while you prepare the dry.
In another larger bowl, add together the dry ingredients and mix well.
Combine the wet and dry ingredients and mix until well combined. A few small lumps are okay. Let the batter rest for 10-15 minutes.
While the waffle iron is heating, make the blueberry compote by adding all ingredients except the agar to a small pot on medium-high heat. Once the mixture is boiling, add the agar and continue to cook until thick. Keep warm until serving.
Make the waffles by pouring 2 ladles of batter onto the hot waffle iron and add a few blueberries. Cook according to the iron's specifications, about 5-8 minutes. Repeat until the desired amount of waffles are made or batter is used up.
Serve with vegan butter, maple syrup, and a generous serving of blueberry compote.
