Refreshing and sweet, these soft on the inside, golden and crispy on the outside white chocolate waffles are a dream come true! These vanilla waffles feature white chocolate chips throughout the batter and a refreshing warm raspberry topping for the ultimate flavour combo to start your day with.
Ingredients: 90g all purpose flour
70g wholemeal flour
30g white chocolate protein powder (I used one from Macro Mike. Can be substituted with vanilla protein)
30g granulated sugar
1tsp baking powder
a pinch of flaky sea salt
10g vegan butter
320g soy milk
40g white vegan chocolate
Topping:
1-2dl frozen raspberries thawed in the microwave.
50g chopped white vegan chocolate
maple syrup
Method:
Whisk together your flours, protein powder, sugar, baking powder and salt. Melt the butter and mix with soy milk. Chop white chocolate and fold into the batter. Pour the wet mix into the dry and stir until just combined. Preheat your waffle maker and lightly grease it with some oil or vegan butter before spooning in the batter. (How much batter you need will depend on the size of your waffle maker.) Cook until there is less/no steam coming from the waffle maker and/or you can open the waffle maker without the waffle splitting. If you feel the waffle sticking to the sides close the waffle maker again and cook for a few more minutes. Once done, remove the waffle from the waffle maker and repeat until you've used up all of the batter. Top with warm raspberries, maple syrup and chopped white chocolate and enjoy!
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