Healthy vegan chocolate Belgian waffles are made with pantry staples and are perfect with fresh cut strawberries and pure maple syrup!
Preheat waffle maker to manufacturer’s instructions.
Mix batter: In a medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add non-dairy milk, oil and vanilla, mix until combined.
Cook: Pour batter onto the 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: Top waffles with pure maple syrup. Pairs perfectly with fresh sliced strawberries, but any seasonal berry will be great too. For variation, try this Nut Butter Maple Syrup.
Makes 2 Belgian waffles (as shown) or 4 regular ones if using a classic waffle maker.
Store: Leftover waffles can be stored in the refrigerator for 4 – 5 days, or in the freezer for 2 – 3 months. Reheat in the toaster oven.
Vegan buttermilk: 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: I’ve made these many times with no oil and have had great results. Add a little extra milk if like, up to 1/4 cup, or use unsweetened applesauce. Just be sure your waffle maker is non-stick.