Buttering a warm biscuit is nice, because it melts almost instantly. Buttering a waffle is even better, though, as you watch the salty spread settle into all those nooks and crannies. But the best of the bunch is when you butter the batter. Infused with butter-flavored coconut oil, these vegan waffles are a delight with every bite. Plus, they pair well with any of your favorite toppings – fresh fruit, maple syrup and strawberry jam, to name a few. So butter that batter and call it breakfast, because this dairy-free stack will be hot, hot, hot!
Makes 4 – 5 waffles
Prep time: 5 minutes
Cook time: 3 minutes
Ingredients
2 cups all-purpose flour
2 cups unsweetened almond milk
4 Tbsp. Nutiva Organic Coconut Oil with Butter Flavor
2 tsp. baking powder
2 tsp. vanilla extract
1/4 tsp. salt
Directions
1. Turn on waffle iron to heat.
2. In a large bowl, combine flour, baking powder and salt.
3. Add almond milk and vanilla. Stir until well-mixed.
4. In a microwave or small sauce pan, melt coconut oil.
5. Add melted coconut oil to bowl and stir until incorporated and batter is smooth.
6. Pour batter into heated waffle iron and cook according to the unit’s instructions.
7. Remove waffles and plate with fresh fruit, maple syrup, whipped coconut cream or crushed nuts.