Brownie Batter Waffles (Refined-Sugar-Free)

Makes 10 Waffles

Who says an indulgent breakfast has to be unhealthy? Sweetened with coconut sugar, these waffles are a deliciously guilt-free way to start the morning!


Dry Ingredients:


1 ½ cup whole wheat flour


½ cup cocoa powder, sifted


¼ tsp salt


1 tbsp baking powder


1 tbsp baking soda

Wet Ingredients:


1 tbsp apple cider vinegar


1 cup non-dairy milk


¼ cup coconut sugar


1 tbsp melted coconut oil


Heaping ⅓ cup applesauce


1 tbsp vanilla

½ cup vegan chocolate chips


Preheat waffle iron according to manufacturer's directions, and grease with oil or cooking spray.

To make vegan buttermilk, combine vinegar with non-dairy milk, stir and set aside to curdle.

In a medium bowl, whisk together dry ingredients. In a large bowl, whisk together wet ingredients, including buttermilk. Gradually incorporate dry mixture into wet.

Using 1/4 cup measurement, scoop batter onto waffle iron and cook according to manufacturer's directions. Serve warm with add-ons of choice.

Store in an airtight container kept in refrigerator and eat within 3 days. If kept in freezer, these waffles last up to a month. To reheat, I recommend popping them in the toaster.


For the buttermilk, I recommend using a high protein plant milk such as soy or hemp.

I always use plain and unsweetened non-dairy milk, but any type works fine.

I always use unsweetened applesauce, but sweetened works fine.

Some toppings that go well with these waffles: chocolate chips, cocoa powder, chocolate syrup, dairy-free yogurt, fresh fruit, and maple or agave syrup.

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