Quorn
Everyone needs some delicious comfort food sometimes. These vegan waffles, served with Quorn Meatless Buffalo Dippers are the perfect satisfying snack for the whiole family, and make for a yummy after school treat! For the perfect vegan waffles, simply follow the recipe below.
580 Cals
Per serving
Serves 4
40 mins
Vegan
Difficulty
A Little Effort
Ingredients
Vegan Waffles:
- 1 2/3 cups all-purpose flour
- 3 tbsp coconut sugar
- 2 tbsp ground flax seeds
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups almond milk, at room temperature
- 1/4 cup melted coconut oil
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Mini Chick’n & Syrup:
- 1 box Quorn Vegan Meatless Buffalo Dippers
- 1/2 cup maple syrup
Method
- Vegan Waffles: In large bowl, whisk together flour, coconut sugar, ground flax seeds, baking powder, baking soda and salt. In separate bowl, whisk together almond milk, coconut oil, lemon juice and vanilla; stir into flour mixture. Let stand for 10 minutes.
- Preheat waffle iron. Ladle 1/2 cup batter into waffle iron to cover about two-thirds of the grid surface. Close lid; cook for 4 to 5 minutes or until steam stops emerging from waffle iron, and waffles are golden brown and crisp. Repeat with remaining batter.
- Mini Chick’n & Syrup: Meanwhile, prepare Buffalo Dippers according to package directions.
- Quarter waffles; divide among 4 plates. Top with Buffalo Dippers and maple syrup.
Tip: Alternatively, use store-bought vegan waffles for easy preparation.
