Sunday is waffle day. I make a large batch and then freeze the rest. My daughters then have waffles ready to pull out any day of the week. We also sometimes do waffles for their school lunches, cutting them into fingers for easy eating and dipping. You could omit the chocolate chips and make a classic waffle, or add in some fruit, such as blueberries.
MAKES 6 LARGE WAFFLES
- 3 cups all-purpose flour
- 3 tablespoons organic coconut sugar
- 3 teaspoons of baking powder
- ½ teaspoon of salt
- 3 tablespoons of melted non-dairy butter
- 2 teaspoons vanilla extract
- 2 3/4 cups non-dairy milk
- 1/3 cup non-dairy chocolate chips
- In a large mixing bowl, combine the dry ingredients and mix well.
- Add in the liquid and mix until most of the clumps are gone.
- Preheat and oil your waffle iron.
- Pour the batter (approximately 1/2 cup/waffles) in your waffle maker and cook according to your waffle iron’s instructions.
- Serve with maple syrup, peanut butter, or enjoy on their own.