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Chocolate Chip Flax Seed Waffles
Waffles are such a great way to treat oneself in the morning! With ground flax seeds and chocolate chips, these waffles will satisfy both the health nut AND the kid in you.
Makes: 4 small waffles or 2 medium waffles
Approximate prep time: 20 minutes
Ingredients
1 cup unsweetened almond milk, at room temperature (or your choice of non-dairy milk)
1 flax egg (1 tbsp ground flax seed + 2 tbsp water whisked together)
1 cup whole-wheat pastry flour
½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
2 tbsp evaporated cane juice sugar (I like Wholesome Sweeteners Evaporated Cane Juice Organic Sugar)
3 tbsp virgin coconut oil, melted (I like Dr. Bronner’s Fresh-Pressed Virgin Coconut Oil)
2 tsp pure vanilla extract
¼ cup vegan chocolate chips (I like Enjoy Life Mini-Chocolate Chips)
Procedure
1. Begin by measuring the almond milk and setting it aside to reach room temperature. Prepare the flax egg and set aside.
2. To a large bowl, add the whole-wheat pastry flour, all-purpose flour, baking powder, and baking soda. You can sift to combine or quickly whisk together gently.
3. To a medium bowl, add the sugar, melted coconut oil, vanilla extract and prepared flax egg. Whisk vigorously to combine. While whisking, slowly add the almond milk.
4. Gently fold the wet ingredients into the dry ingredients taking care NOT to over mix. Gently fold the chocolate chips into the batter.
5. Prepare waffles according to your waffle maker. When done transfer to a cooling wrack or serve immediately with maple syrup, fresh berries, etc.
Back to Breakfast
Makes: 4 small waffles or 2 medium waffles
Approximate prep time: 20 minutes
Ingredients
1 cup unsweetened almond milk, at room temperature (or your choice of non-dairy milk)
1 flax egg (1 tbsp ground flax seed + 2 tbsp water whisked together)
1 cup whole-wheat pastry flour
½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
2 tbsp evaporated cane juice sugar (I like Wholesome Sweeteners Evaporated Cane Juice Organic Sugar)
3 tbsp virgin coconut oil, melted (I like Dr. Bronner’s Fresh-Pressed Virgin Coconut Oil)
2 tsp pure vanilla extract
¼ cup vegan chocolate chips (I like Enjoy Life Mini-Chocolate Chips)
Procedure
1. Begin by measuring the almond milk and setting it aside to reach room temperature. Prepare the flax egg and set aside.
2. To a large bowl, add the whole-wheat pastry flour, all-purpose flour, baking powder, and baking soda. You can sift to combine or quickly whisk together gently.
3. To a medium bowl, add the sugar, melted coconut oil, vanilla extract and prepared flax egg. Whisk vigorously to combine. While whisking, slowly add the almond milk.
4. Gently fold the wet ingredients into the dry ingredients taking care NOT to over mix. Gently fold the chocolate chips into the batter.
5. Prepare waffles according to your waffle maker. When done transfer to a cooling wrack or serve immediately with maple syrup, fresh berries, etc.
Back to Breakfast
© 2012 Alicia Armeli
