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Valentine’s Day Pink Pitaya Waffles {vegan + gluten & oil-free}

Ingredients

Top with:

Instructions

  1. Combine almond milk and vinegar in a bowl, mix, and allow it to sit for a few minutes. This will make it more of a “buttermilk”.
  2. Add the pitaya, applesauce, medjool dates, vanilla, and almond milk vinegar mix into a blender and blend until smooth.
  3. Add the dry ingredients into a large mixing bowl and whisk until well combined.
  4. Pour the wet ingredients into the dry and mix well. Taste and adjust sweetness/flavor as desired.
  5. Preheat your waffle iron, on low if possible, and allow your batter to set in the meantime.
  6. Add batter to the iron, and cook according to it’s instructions. The amount of batter and cooking time will vary based on your waffle iron.
  7. Remove from iron, and place onto a plate/sheet in a single layer (not stacked!). If you would like to keep them warm, you can place them in a 200 F oven.
  8. Serve immediately with desired toppings, such as fresh fruit, berry syrup, or maple syrup.

Notes

You can freeze leftovers for a few months and warm in the toaster or oven when you want to eat them 🙂
Adapted from Minimalist Baker.
Date Chocolate Sauce:
1/2 cup medjool dates, pitted and packed
3/4 cup almond milk
1½ tbsp cacao powder
1/2 tsp vanilla
Blend until smooth, adding more liquid if needed to reach desired consistency.