Peanut butter chocolate chip waffles (gluten free, refined sugar free, low fodmap and suitable for vegans). Crispy on the outside, light and fully on the inside with pockets of melted chocolate...yes please. Perfect for a sweet Sunday brunch or equally delicious for dessert
2 tbsp ground flaxseed + 6 tbsp water
2 cups gluten free plain flour (Oat flour, buckwheat or spelt (not gf) will also work)
1 1/2 tsp baking powder
¼ cup smooth peanut butter
1 1/2 cups unsweetened almond milk or dairy free milk of your choice.
1 tbsp melted coconut oil
½ tsp vanilla powder or 1 tsp extract
2 tablespoons coconut sugar
Pinch of salt
1 tbsp apple cider vinegar
¼ cup dairy free Chocolate Chips
Heat the waffle iron according to manufacturers instructions (I use Andrew James and set it just below the highest heat setting).
Mix the flaxseed and water in a small bowl and leave to one side.
In a mixing bowl add all the waffle ingredients apart from the vinegar and chocolate chips and stir until smooth and lump free. Add the flaxseed mix and stir. The batter will be fairly thick.
Stir in the vinegar then fold in the chocolate chips so they are spread throughout the batter.
Ladle the batter into the waffle iron following manufacturers instructions of how much is required. I used about 3 tablespoons of batter per waffle.
Cook according to your waffle irons guidelines. Mine took approx 4 minutes to cook through until they where beautifully crisp.
Repeat with the remaining batter.
You can keep the waffles warm in the oven if you like until all the batches are ready.
Serve with lashings of your favourite toppings such as peanut butter, coconut yoghurt, fresh berries and maple syrup.
If they aren't instantly devoured store in an air tight container in the refrigerator for up to 3 days or in the freezer for up to a month