Flourless Espresso Chocolate Waffles + Strawberries
Made right in a blender, these flourless waffles are naturally sweetened, fluffy, thick, airy, and full of espresso + chocolate flavors!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast, Brunch
Keyword: breakfast, brunch, chocolate, espresso, flourless, gluten-free, homemade, oats, sweet, vegan, waffles
Servings: 6 Waffles
Calories: 302kcal
WET INGREDIENTS:
- 2 cups Almond milk (You can use your fave plant-based milk!)
- 1 tablespoon apple cider vinegar (You can also sub with lemon juice)
- 2 tsps vanilla extract
- ¼ cup pure maple syrup
- 2 Tbsps Almond butter
DRY INGREDIENTS:
- 4 cups Gluten-Free rolled oats
- ¼ cup organic cocoa powder
- 2 tsps baking powder
- 1 tablespoon ground cinnamon (Can reduce down to 1 tsp, if preferred)
- 2 tsps espresso powder
- Pinch of sea salt
TOPPINGS:
- Sliced strawberries
- Pure maple syrup, for drizzle
- Coconut whipped cream, optional
TO MAKE THE DAIRY-FREE 'BUTTERMILK':
BLEND EVERYTHING TOGETHER:
Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
TO MAKE THE WAFFLES:
Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
To serve–stack waffles (whole or cut), top with fresh strawberries, and a drizzle with maple syrup.
Bon appetit!
- STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
- FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
- NUT BUTTER OPTIONS: You can use Peanut Butter or Pecan Butter instead of Almond Butter if desired. Any smooth nut butter works as long as it’s Vegan-approved!
- OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
- MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
Calories: 302kcal | Carbohydrates: 51g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 256mg | Potassium: 340mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 258mg | Iron: 3mg