Growing up in Uzbekistan, waffles weren’t part of our typical Sunday brunch or any breakfast at all. I knew waffles as a cone that was used to serve ice cream in or as a sweet, thin, crispy waffle cookie that was served with your afternoon tea. Eating it for breakfast was just plain weird.
When I moved to the United States, I discovered how widely popular waffles were as a part of the American breakfast in diners, restaurants and homes . Later on I learned that in the South, they were rather more popular with fried chicken. You can imagine how my initial reaction was to this. 🙂 Even in my wildest food dreams, I never imagined eating sweet waffles with savory chicken drizzled with maple syrup.
My husband is the biggest fan of waffles in our family. He was the one who initiated buying a waffle maker one day as we were walking the aisles of our beloved Costco and noticing they had one for sale. Since the day we purchased our waffle maker, we never stopped using it. It’s one of the kitchen items that does not collect dust in our garage.
For sure, waffles are our favorite breakfast treat on Sundays.
Today, I am bringing you an egg-less waffle recipe which I learned how to make since I started eating plant based foods. You’re going to love these waffles.
Tender on the inside
Not too sweet
Coco-nutty with a twist of peanut butter
Perfect for everyday breakfast or weekend brunch
So here we go!
You will need a waffle maker or waffle iron to make these obviously. If you don’t have one, then go get one. I promise you will be using it a lot. 🙂 Here is the waffle maker I have. It’s Waring Pro Belgium Waffle maker and you can buy it on Amazon for $58.00. There are cheaper versions of waffle makers out there too which in my opinion do the job.
Ingredients for the waffles:
- 6 tablespoons water
- 3 tablespoons flax seed meal
- 1/2 cup of rolled oats
- 1 3/4 cups almond milk
- 1 cup all-purpose flour
- 1/2 cup of unsweetened shredded coconuts
- 3 tablespoons coconut oil melted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 2 tablespoons of organic chunky peanut butter
- ½ teaspoon of saltFor the chocolate peanut butter sauce:
- ½ cup of vegan dark chocolate chips
- 4 table spoons of coconut milk
- 1 tablespoon of organic creamy peanut butterPut the chocolate chips in a microwave safe bowl, add the coconut milk, peanut butter and cook it for 30 seconds until it’s melted. Depending on the power of your microwave it might take longer. So check the mixture and stir as you go. If it’s turning to creamy like consistency, you are good.Preparation:
- Preheat a waffle iron according to manufacturer’s instructions.
- Stir water and flax seed meal together in a bowl.
- Blend oats in a blender into a flour-like consistency. Add flax seed mixture, almond milk, all-purpose flour, shredded coconuts, coconut oil, baking powder, vanilla extract, maple syrup, peanut butter and salt to oats; blend until batter is just mixed.
- Ladle 1/2 cup batter into preheated waffle iron. Cook the waffles according to manufacturer’s instructions until golden and crisp, about 5 minutesDrizzle your gorgeous, golden crisp waffles with the chocolate peanut butter sauce, topped with your favorite berries and nuts and attack! I promise these waffles will be your new family favorite! Try them and let me know!Happy Monday! Z 🙂
My husband Salim 🙂