Name: Crispy Vegan Waffles
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1.25 cup unsweetened almond milk (Original used unsweetened almond milk); 1 tsp apple cider vinegar (Or white vinegar); 0.25 cup avocado oil (Or olive or coconut oil); 0.25 cup maple syrup (Or agave nectar); 0.5 cup gluten free rolled oats (heaping cup); 1.75 cup gluten free all-purpose flour (Minimalist Baker DIY blend preferred); 1.5 tsp baking powder; 1 pinch sea salt; 1 tsp vanilla extract; 0.5 tsp cinnamon; 1 tbsp flaxseed meal; 0.25 cup dairy free chocolate chips; 0.25 cup banana (chopped fresh fruit)

Instructions

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1

Whisk unsweetened almond milk (1.25 cup) and apple cider vinegar (1 tsp) in a small bowl and let sit for 5 minutes to curdle.
2

Add avocado oil (0.25 cup) and maple syrup (0.25 cup) to the milk mixture and whisk.
3

In a large bowl, whisk together gluten free all-purpose flour (1.75 cup), gluten free rolled oats (0.5 cup), baking powder (1.5 tsp), sea salt (1 pinch), cinnamon (0.5 tsp), and flaxseed meal (1 tbsp).
4

Add wet ingredients to dry with vanilla extract (1 tsp). Mix until incorporated but thick. Let rest for 10 minutes while preheating your waffle iron.
5

If desired, fold in dairy free chocolate chips (0.25 cup) or banana (0.25 cup).
6

Grease the iron and pour 0.5 cup portions. Cook until deeply golden and crispy, avoiding opening the iron too early.
7

Place cooked waffles on a wire rack in a 200F oven to keep them crisp in a single layer.