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!
1 ½ cup whole wheat flour
½ cup cocoa powder, sifted
¼ tsp salt
1 tbsp baking powder
1 tbsp baking soda
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.