Valentine’s Day Pink Pitaya Waffles {vegan + gluten & oil-free}
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 minutes
- Yield: 3-4
- Category: Breakfast
- Cuisine: Vegan
Ingredients
- 3/4 cup unsweetened almond milk + 1 tsp apple cider vinegar
- 1 packet (100g) frozen pitaya, thawed
- 1/4 cup + 1 tbsp applesauce
- 1/4 cup medjool dates
- 2 cups gf oat flour OR 2 cups gf rolled oats, ground into flour
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- Pinch sea salt
Top with:
- Maple syrup
- Berry syrup
- Nut butter
- Shredded coconut
- Chia seeds
- Date chocolate sauce (see notes)
Instructions
- 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”.
- Add the pitaya, applesauce, medjool dates, vanilla, and almond milk vinegar mix into a blender and blend until smooth.
- Add the dry ingredients into a large mixing bowl and whisk until well combined.
- Pour the wet ingredients into the dry and mix well. Taste and adjust sweetness/flavor as desired.
- Preheat your waffle iron, on low if possible, and allow your batter to set in the meantime.
- 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.
- 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.
- 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.
Find it online: https://staging.naderboraie.com/2017/02/pink-pitaya-waffles/