Waffles with cinnamon-sugar, chocolate
This rainy weekday is definitely looking good, thanks to these churro-inspired waffles! Woke up craving the El Moro churros of Mexico City and then I find out that it is Waffles Day today! These are light and crispy, with the right amount of sweetness. The sea salt flakes over the melted chocolate is my absolute favorite here!
Makes about 12-15 small waffles
Ingredients
2 cups of flour
1 heaping tablespoon sugar
3/4 tablespoon baking powder
3 tablespoon melted unsalted vegan butter (or applesauce)
1/2 tsp vanilla
1 3/4 cup unsweetened plant milk
Cinnamon-sugar
1/2 cup granulated sugar + 1 tablespoon ground cinnamon, mixed together
Topping
1/2 cup dairy free chocolate chips, melted
Sea salt flakes, as needed
Some melted unsalted vegan butter to brush the hot waffles & to grease the waffle maker
Instructions
In a large bowl, whisk together the flour, baking powder, sugar, plant milk, vanilla, and the melted butter (or apple sauce. 2.
Preheat the waffle maker. Brush the waffle iron with some melted butter.
Scoop batter (about 1/2 cup, although the quantity will vary depending on the size of the waffle maker), pour into the waffle iron. Close and cook accordingly to the waffle iron instructions.
Remove the waffle, place on a plate and brush some melted butter, immediately sprinkle the cinnamon-sugar. Drizzle the melted chocolate and sprinkle some sea salt flakes if you like.
Repeat with the remaining batter.
The waffles can be stored in the freezer for about a month.
I have used buckwheat flour for the same waffle recipe and it works great.
Make sure you use unsalted vegan butter than has been melted, not margarine/buttery spread
