We all know that pancakes and waffles are essentially vehicles for us to eat maple syrup, right? Well, apparently they are also ways for us to eat more vegan caramel sauce and So Delicious coconut whipped cream. And why not? 🙂
Today’s Vegan MOFO theme is seasonal produce, and with so many areas starting to experience autumn weather, apples are right in there. And what can be more seasonal than a caramel apple?
These chewy, hearty waffles are a combination of buckwheat and all-purpose flours and lots of chunky apple pieces. Lightly sweetened, they are a delicious dish for your next breakfast or brunch.
Caramel Apple Waffles
- 2/3 cup non-dairy milk
- 1/2 cup water
- 2 teaspoons apple cider vinegar
- 1/2 cup buckwheat flour
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons sugar
- 1 large apple, cored and chopped
- spray oil for the waffle iron
- Coconut whipped cream, either So Delicious or homemade
Vegan Caramel Syrup
- 1 can full-fat coconut milk
- 1 cup brown sugar
First make the caramel syrup: mix the coconut milk and brown sugar in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for about 30 minutes, until the mixture has reduced and turns shiny. It will thicken as it cools.
Mix together the non-dairy milk, water and apple cider vinegar and set aside. Stir together the dry ingredients, then add in the liquid. Mix until blended, then stir in the apple pieces. The batter will thicken slightly while the waffle iron heats.
Spray the waffle iron lightly with oil, then cook the batter according to the manufacturer’s directions. When done, top with coconut whipped cream and caramel sauce.
Kelli's Vegan Kitchen 