I delight on fresh, warm, and crisp waffles for breakfast or brunch; for me, waffles are the perfect comfort food when I get up in the morning. And what makes them unique are the sweet toppings, which soften the crispy texture of the waffles. Of course, any topping is excellent, but nothing beats a freshly made fruit syrup to add to the comforting sense of breakfast.
This waffle recipe offers a healthier alternative to regular waffles. It's packed in fiber and protein and completely vegan, replacing eggs with flax seeds and buttermilk with soymilk and vinegar. So if you want a heart-healthy, toasty start to your day, these vegan waffles with fresh compote will be a game changer every morning. Enjoy!
Makes 6 standard waffles or 3 Belgian waffles
Equipment:
Waffle iron
Whisk
Mixing bowls
Zester
Saucepan
Ingredients: Compote
1 pint, fresh or frozen blueberries
2-4 tbsp granulated sugar
3/4 tsp ground cardamom
1/4 tsp lemon zest
Ingredients: Waffles
1/2 cup flax egg whites: 4 Tbsp flaxseed meal (ground raw flaxseed) (recipe in the instructions)
10 Tbsp water
1 cup soy milk
1 tsp vinegar
1 3/4 cups whole wheat flour
1/4 cup granulated sugar (or Monkfruit sugar for sugar-free option)
1 tsp baking powder
1 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp ground cardamom
pinch of salt
1/2 cup coconut oil
1 tsp vanilla extract
1/2 cup flax seed
Cooking spray
Instructions:
Make the compote. In a medium saucepan, heat the blueberries over medium heat, adding the sugar to taste depending on the sweetness of the berries, stir continuously. When the berries start to breakdown and when a sauce starts to form from the juices, reduce the heat to low and continue to cook while stirring, until sauce thickens slightly. Stir in the cardamom and lemon zest. Keep sauce in low heat while preparing the waffles.
Make the flax egg whites. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
Make the Waffle Batter. In a small bowl, stir together the soy milk and vinegar to make a mock buttermilk. In a large mixing bowl, whisk together the flour, sugar, baking powder, cornstarch, cinnamon, cardamom, and salt. Add the mock buttermilk, flax egg whites, coconut oil, and vanilla. Stir gently until well combined. Stir in the flaxseed.
Cook the Waffle Batter. Spray the top and bottom of the waffle iron with cooking spray. Fill each compartment almost completely. Close the lid and cook until the "ready" lights on or until the crust is golden brown and crisp. Cover the cooked waffles with aluminum foil on a plate while cooking the remaining batter.
Assemble the Waffles. Dollop the compote on the top of the waffles and serve hot.
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