Wholegrain Spelt, Vegan Waffles with Coconut Icecream & Apricots
- 3 cups wholemeal flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 3 cups plantbased milk
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 3 tbsp granulated sugar I used soft brown
- 1 large banana very ripe mashed
- 1 tsp cinnamon
- 1 apricot per waffle
- 1 scoop plantbased cocnut icecream per waffle
Place all the ingredients in a large bowl and mix together.
Use 1/2 - 1 cup of the mixture per waffle (this depends on your waffle maker - the one I use is XL so it takes 1 full cup of the mixture per waffle) and place the required amount into your waffle iron.
Cook for about 5 minutes until golden. The best way to judge your waffle is cooked is when the steam escaping from the waffle iron starts to slow down.
Serve immediately with sliced apricot and a scoop of plantbased icecream!
Cooking time is per 2 waffles in the waffle iron.
Keep any extras in the fridge and pop them in the toaster to reheat when needed.