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𝗕𝗟𝗨𝗘𝗕𝗘𝗥𝗥𝗬 𝗪𝗔𝗙𝗙𝗟𝗘𝗦
There’s nothing like fresh homemade waffles for a weekend breakfast! Crispy on the outside and soft on the inside, filled with fresh blueberries and topped with a blueberry compote. These blueberry waffles are so easy to make that you can actually enjoy them any morning!
Ingredients (this makes a double batch)
3/4 cup @justegg (12 Tbsp) (175ml) or 4 Flax Eggs
3 cups (709ml) Plant Milk
8 Tbsp (115g) Vegan Butter, melted
3 tsp (15ml) Vanilla
2 1/2 Tbsp (37ml) Apple Cider Vinegar
3 cups (360g) Flour
2 1/2 Tbsp (37g) Baking Powder
1 tsp (5g) Salt
1/4 tsp of Nutmeg
1/4 tsp of Cinnamon
6 Tbsp (70g) Sugar
Blueberry Compote
2 cups of Frozen Blueberries plus 1/3 cup for adding to Waffles
1 Tbsp (15g) Sugar
2 Tbsp (30ml) Water
1 tsp (5ml) Lemon Juice
Optional: 1/4 tsp of Agar Agar to thicken
Flax Egg: For each egg, mix together 1 Tbsp ground Flax meal w/ 3 Tbsp Water
Directions
1.In a bowl, add all of the wet ingredients together and let sit while you prepare the dry.
2. In another larger bowl add together the dry ingredients and mix well.
3. Combine the Wet and Dry ingredients and mix until well combined. A few small lumps are ok. Let the batter rest for 10-15 minutes.
4. While the waffle iron is heating. Make the blueberry compote by adding all of the ingredients except the agar to a small pot on med-high heat. Once the mixture is boiling add in the Agar and continue to cook down until thick. Keep warm until serving.
5. Make the waffles by pouring out 2 ladles full of batter onto the hot waffle iron and add in a few blueberries. Cook to the Iron specifications (roughly about 5-8 minutes) Repeat until you have made the desired amount of waffles or used up the batter.
6. Serve with vegan butter, maple syrup and a generous serving of blueberry compote.
#theyummyvegan #veganwaffles #veganbreakfast #veganfoodie
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