These vegan strawberry shortcake waffles are a delightful twist on a classic dessert. The waffles are fluffy and golden with bursts of fresh strawberry, while the maple whipped cream adds a creamy sweetness. Perfect for a special breakfast or brunch!
Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/4 tsp salt. 1/4 cup sugar. 1 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 cup sliced strawberries. 1 can coconut cream, chilled overnight. 2 tbsp maple syrup. 1 tsp vanilla extract.
Instructions: Follow the manufacturer's instructions for preheating the waffle iron. Whisk the flour, baking powder, salt, and sugar together in a bowl. Blend together the dry ingredients and then add the melted coconut oil, vanilla extract, and almond milk. Don't mix any further than that. Add the sliced strawberries slowly. Put batter on a waffle iron that has already been heated up and cook until golden brown and crispy. Open the cold can of coconut cream and scoop out the thick cream, leaving any liquid behind. Do this while the waffles are cooking. The coconut cream should have vanilla extract and maple syrup added to it. Whip until fluffy and light. Put extra sliced strawberries on top of the waffles and add a dollop of maple whipped cream.
Ralph B