Waffles or Pancakes? I love both but I have to say that waffles are definitely faster to make and because this morning was a week day I chose the faster breakfast version. I personally like to mix different kind of flours for my waffle batter, I found that it always works better than just one by itself. For these waffles I used a mix of gluten-free flour and coconut flour and they came out beautifully! But I also have a different waffle recipe in my eBook, if you’re curious. I enjoyed them with blueberries and maple syrup on top, the best way to eat waffles, in my opinion! 🙂 Here goes the recipe, hope you like it!
CHOCO CHIP WAFFLES
Makes 6 Waffles
- 1 cup gluten free flour
- 1/2 cup coconut flour
- 2-2 1/2 cups dairy free milk, I used cashew milk
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- 2 tbsp coconut sugar
- 1/4 tsp nutmeg
- Pinch of sea salt
- 1/4 cup vegan chocolate chips
- Coconut oil spray
- Preheat waffle maker according to manufacturers instructions.
- Add gluten-free flour, coconut flour, coconut sugar, baking powder, sea salt and nutmeg in a big bowl. Mix together with a spoon until well combined.
- In a smaller bowl add cashew milk and vanilla extract and mix together with a spoon.
- Add the liquid ingredients to the dry ingredients and mix everything well together until most of the flour lumps are gone. Add more dairy free milk if too dry.
- Lastly carefully fold in the chocolate chips.
- Spray the waffle iron on both sides with a light coating of coconut oil.
- Scoop about 1/2 cup of batter and pour in the center of heated waffle maker. Close and wait until the light turns green.
- Continue with step 6 & 7 until all the batter is gone (should make about 6 waffles.)
- Serve waffles with maple syrup and fresh blueberries or with whatever fruits you like.