Healthy whole-wheat waffles are perfect with fresh cut strawberries and pure maple syrup!
Preheat waffle maker to manufacturer’s instructions.
In medium size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined.
Pour batter onto the waffle iron, close and cook about 3 – 4 minutes (or according to your waffle makers 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 pure maple syrup. Pairs perfectly with fresh sliced strawberries but any seasonal berry will be great too.
Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw. Toast your waffle and voila…it’s waffle time again.
Makes 2 extra large waffles (as shown) or 4 regular ones.
Make vegan buttermilk: Add juice of 1/2 large lemon to non-dairy milk and let set for about 10 minutes.
If 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.
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. Waffles shown are oil-free.