Tropical Sunrise Waffles

These tropical sunrise waffles are an excellent gluten free and vegan alternative to your morning waffles. For a summer twist, top with your favorite tropical fruits to bring a fresh and bright element. And of course, can't forget the maple syrup!
Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 5 large waffles
Diet: vegan, gluten-free, dairy-free, soy-free
Ingredients:
3 cups coconut milk
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
2 cups buckwheat flour, spooned & leveled
1 cup oat flour
⅓ cup Laird Vanilla Superfood Creamer
⅓ cup coconut sugar
2 tablespoons baking powder
¼ teaspoon fine sea salt
2 tablespoons unsalted vegan butter, melted
1 cup unsweetened coconut flakes
For Topping:
Sliced bananas, kiwi, mango, pineapple, toasted coconut flakes, and more
Directions:
1. Preheat oven to 200°F.
2. To a small mixing bowl add milk, apple cider vinegar, and vanilla. Whisk to combine and set aside for 5 minutes to activate.
3. To a large mixing bowl add the buckwheat flour, oat flour, Laird Superfood Vanilla Creamer, coconut sugar, baking powder, and salt. Whisk to combine.
4. Add milk mixture and melted vegan butter to the dry ingredients. Whisk until just combined (the batter will look a bit lumpy and that’s ok).
5. Whisk coconut flakes into the batter.
6. Cook the waffles in batches in a preheated waffle iron that has been coated with cooking spray. (Note, we used a Belgian waffle maker and used 1 cup batter per batch).
7. Place waffles on a baking sheet and place into the oven to keep warm while you make the other waffles.
8. Serve with desired toppings!
Note:
● Place cooked waffles in a freezer friendly container and bag. Place in the freezer and reheat in the oven or place in a toaster for a quick and easy breakfast on-the-go!
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