Deliciousness in every bite, chocolate vegan Buckwheat Waffles are made with minimal ingredients! Gluten free and wfpb recipe.
Maple Nut Butter Syrup (serves 2)
Nut butter maple syrup: First, mix your nut butter syrup. Combine ingredients in a small bowl and stir until smooth. For thinner syrup use more water. Set aside.
Preheat waffle maker to manufacturer’s instructions.
Waffle batter: In a medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined.
Cook: Pour batter onto the center of waffle iron, close and cook about 3 – 4 minutes (or according to your waffle maker’s instructions). Gently remove waffles and serve right away. You can also keep waffles warm in a preheated oven at 200 degrees F., keep waffles on a cookie sheet until all waffles are ready.
Serve with the maple nut butter syrup and sliced bananas.
Store: Leftovers can be stored in the refrigerator for 4 – 5 days, or in the freezer for up to 2 – 3 months. Reheat in the toaster oven.
Makes 4 – 5 regular or 2 Belgian waffles.
Make vegan buttermilk. Add juice of 1/2 large lemon to non-dairy milk and let set for about 10 minutes.
Using coconut oil. Be sure to warm the milk or use room temp milk. Cold milk will solidify the coconut oil making it lumpy. For best results, warm the milk and coconut oil together.
Oil-free waffles. These will turn out just as well without any oil added.
Plain buckwheat waffles. If you don’t have cocoa or just want to make them plain, sub the cocoa powder with flour and reduce the sugar in half.