These homemade waffles are the best way to start the weekend! Feel free to get creative with your mix-ins and toppings, and freeze extras for busy weekday mornings.
Author: Jeanine Donofrio
Recipe type: Breakfast
Serves: 4
Ingredients
1½ cups almond milk, at room temp
1½ tablespoons apple cider vinegar
¼ cup melted coconut oil
2 tablespoons maple syrup
½ teaspoon vanilla
2 cups loose-packed spelt flour (or white/wheat mix)
2½ teaspoons baking powder
2 tablespoons ground flax meal
½ teaspoon cinnamon
Teeny pinch of sea salt
¼ cup cacao nibs (optional)
Top with:
Strawberries
Sliced mint (optional)
Maple syrup
Instructions
Preheat your waffle iron.
In a medium bowl, mix together the almond milk, apple cider vinegar, coconut oil, maple syrup and vanilla.
In a large bowl, mix together the flour, baking powder, flax meal, cinnamon, salt and cacao nibs.
Pour the wet mixture into the dry and mix until just combined.
Scoop batter into your waffle maker and cook for the length of time required by your waffle maker (mine takes 3-4 minutes).
Serve with strawberries and maple syrup. These are best hot.
Let extra waffles cool, then store them in the freezer and pop them into the toaster to reheat.