The only thing I hate about waffles is how much work they are to make. I’m a minimalist, and also a lazy chef, so storing an extra kitchen appliance that has only one purpose and is also a pain to clean, just doesn’t really appeal to me. That’s why I usually opt for pancakes when I’m feeling extra on the weekends (instead of waffles).
But I’m at home with my family over the holidays, where we have a waffle iron, and a bit more time for extensive breakfast endeavors. So what better time than now to whip up a batch of waffles!
You can make these waffles gluten-free and can also swap the pineapple for a different topping of your choice.
- 250 ml oat milk (or other plant milk)
- 1 tsp apple cider vinegar
- 200g spelt flour (or multi-purpose flour, or gluten-free flour)
- 50g chickpea flour
- 2 tsp baking powder
- dash of salt
- 2 Tbsp tapioka starch (or corn starch)
- 1 tsp cinnamon
- 1 tsp gingerbread spice (optional)
- powdered sugar for topping (optional)
For the pineapple:
- 0.5 pineapple, cut into cubes
- handful of walnuts, broken into pieces
- 0.5 tsp cinnamon
- 0.5 tsp curry powder
- 1 tsp coconut oil
- 1 Tbsp maple syrup
- Mix the plant milk and the apple cider vinegar in a big mixing bowl and let sit for 5 minutes. Then, add the flour, starch, baking powder, salt, and spices and mix well.
- Heat up the waffle maker and start adding the batter to make the waffles.
- In the meantime, heat up the coconut oil on medium heat in a small pan and add the pineapple, maple syrup and walnuts. Add cinnamon and curry powder and fry the pineapple until slightly brown (about 5 – 10 minutes). Turn off the heat and set aside.
- Once the waffles are done, top them with the pineapple and some powdered sugar and enjoy!