Crispy Vegan Waffles Breakfast Treat
Ingredients
- 2/3 cup non dairy milk (160ml // I like using lite canned coconut milk makes it richer)
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup (40g)
- 1 tbsp tahini (15g)
- 2 tsp vanilla
- 1/2-1 tsp almond extract (optional)
- 3/4 cup oat flour + 2 tbsp oat flour (100g)
- 2 tbsp corn starch (15g)
- 2 tsp baking powder
- 1/4 cup blueberries (optional)
- 2 tbsp chocolate chips (optional)
Preparation
Combine almond milk and ACV together and let it sit for 3 minutes.
Whisk in maple syrup, tahini, vanilla extract and almond extract.
Sift in oat flour, corn starch and baking powder.
Stir with chopsticks or fork until just combined.
Use a spatula and scrape the sides of the bowl inwards 1-2 times.
Let the batter sit for about 5 minutes.
In the meantime, preheat waffle iron to medium.
Add in the batter and cook for 4-5 minutes or until you can lift the waffle iron up without it breaking in half.
Then cut them into bite sized pieces or eat as is.
Tips
Place waffles on a cooling rack so that they don't get soggy.
You can also freeze these waffles.