Strawberry Waffles
Makes 3 large waffles | 50 minutes
Directions
- Heat up the waffle maker.
Make the batter. Add all the dry ingredients together into a bowl and whisk.
Add the oat milk and apple cider vinegar together and let sit for 5 minutes. Then add the melted coconut oil and vanilla to the same bowl as the oat milk. - Add the wet ingredients to the dry.
- Add 3 cups of washed and quartered strawberries to a food processor and blend until only slightly chunky.
- Fold in ½ cup of the strawberries to the waffle batter.
- When the waffle maker is hot, lightly grease it with vegan butter and then add roughly ¾ cup of the batter to the maker. Each machine will differ on bake time, but mine was good at 8 minutes. Do the same until all the batter has been used up.
- While the waffles are cooking, prepare the strawberry purée.
- Mix the corn starch and the water together in a small bowl.
- Add the rest of the strawberries to a small sauce pan, along with the lemon zest, sugar and the corn starch mixture. Bring to a boil and then simmer for 6 to 10 minutes until the mixture has thickened. Set aside.
- When the waffles are done, top them with the strawberry sauce, coconut whip and/or maple syrup.
- Store any leftover waffles in the freezer and reheat via toaster.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams
