The Yummiest Waffles

These wholefood waffles are vegan, gluten free and refined sugar free. My family love these waffles and lucky for me, my husband is the waffle making King in our house!

1 1/4 cup plant milk of choice (usually use coconut milk)

1 tsp apple cider vinegar

1/4 cup olive or melted coconut oil

1/4 cup maple syrup (or honey if not vegan)

1/2 heaping cup gluten-free rolled oats

1 3/4 cups besan (chickpea) flour (wholemeal spelt flour also works if not needing gluten free)

1 1/2 tsp baking powder

1 pinch sea salt

1 tsp vanilla bean paste

1/2 tsp cinnamon

1/4 cup dairy-free chocolate chips (not added to all waffles, but some are often made with this towards the end of the batch)

Combine “milk” and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive/coconut oil, maple syrup, vanilla bean paste and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable).
Test batter for sweetness and flavour.
Let set for 5-10 minutes while your waffle iron preheats.
Once waffle iron is ready, generously coat with coconut oil (sticks less than other oils) and pour on about 1/2 cup of batter. Cook according to manufacturer instructions, but cook on the longer range of your waffle iron’s suggestion. We find gluten-free waffles tend to take a little longer to cook than gluten waffle. And if you open the waffle iron too early they’re more prone to sticking.
Serve immediately with desired toppings, such as more maple syrup and fresh fruit (berries, banana). Store leftovers in in the fridge for about 4 days or straight into a freezer safe bag in the freezer and reheat in the toaster for best results. Will keep in the freezer for up to a couple of months, although they’re freshest within the first couple of weeks.