With Easter just around the corner I thought it was time to post something as a nod to what is usually, for me, a family filled holiday. One of my favourite Easter traditions is brunch and these waffles are the perfect addition. Waffles are a family tradition in our house but I’m doing my best to stick to the whole vegan until dinner thing, and this recipe certainly makes it a bit easier!
They’re fluffy, chocolatey (if you want, they’re lovely without chocolate too!) and super easy to make. I’ve used coconut yoghurt to keep them nice and light. I made them with and without chocolate as you can see in the images and both are delicious. The berry syrup looking stuff they’re served with is actually just frozen berries that I’ve heated up in a sauce pan and mashed lightly with a fork; super simple and super tasty. Also very handy if you’re like me and prefer getting your shopping done early in the week to avoid any crazy Easter crowds in the times of social distancing.
Speaking of shopping if you don’t have a waffle maker there’s loads out there that can be delivered, and Kmart has one for $29, which isn’t too much. I don’t have a brand to recommend because I honestly don’t love mine and it was closer to $100. Although, it’s possibly because the handle is now broken and the knob has come off from years spent in share house kitchens. If you do decide to buy a waffle maker just a heads up, it makes amazing grilled cheese too… although that might be how my handle broke!
Back to THESE waffles. If you want to up the Easter vibe, add a little cinnamon and nutmeg to them. If you prefer your waffles savoury, then add an extra pinch of salt and leave out the vanilla and maple syrup. Top them with anything you like! I’ve recommended shaved chocolate over chocolate chips as the pieces are smaller and don’t get stuck to the waffle maker. You can make shaved chocolate by placing a block of chocolate on a chopping board and slicing thin shaves of it with a sharp knife. This way is much less time consuming than a vegetable peeler and gets the desired consistency for this recipe. You could use mini chocolate chips instead.
Makes 8 Waffles (1/2 the recipe if you’d like less)
Ingredients
2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups coconut yoghurt
1/2 cup mylk (I used macadamia) – May need extra
1 Tbs maple syrup
1 tsp vanilla extract
1/2 cup shaved dark chocolate (see notes)
Vegan butter or oil of choice for greasing waffle maker
Directions
Heat up waffle maker according to directions.
Whisk together dry ingredients (excluding the chocolate) in a large bowl.
Whisk together the wet ingredients in a smaller bowl.
Pour the wet ingredients into the dry and fold together until completely combined. It will be stiffer than regular waffle mix and should be the consistency of muffin batter. If it looks too dry just add an extra tablespoon or so of the mylk until it no longer looks dry.
Fold through the chocolate shavings. Leave these out if preferred or make the waffles in batches, giving you the option of plain or chocolate chip as I have done. Note: in this case you’d halve the chocolate chips.
Grease waffle maker and then spoon an ice-cream scoop or 1/3 cup of batter into the centre of your waffle iron. There is no need to spread it and it will not necessarily fill the whole waffle iron as it’s a thick batter – this doesn’t matter though! Close the waffle iron and cook according to machine instructions. The waffle should be golden once done.
Keep warm in the oven on a wire rack or serve immediately with fruit, more coconut yoghurt, chocolate shavings, maple syrup – up to you!
HH. x
