With Valentine’s Day a few days away, there’s still some time to figure out what you can do on this (cue Dracula’s accent) day of romance to wow your sweetheart. Some people may opt for the opulent jewels and grandiose plans, but we’re proposing something a little different: a delicious homemade waffle. But this isn’t just any waffle, oh no – it’s vegan, gluten free, and comes with a deliciously decadent coconut whip for a picture perfect finish. If you’re looking to score some serious brownie points, then read on for some major tips 😉

Here’s what you’ll need:

Top down shot of vegan strawberry waffle ingredients on a blue background with an open coconut 

Waffles:

  • 2/3 cup oat flour
  • ½ cup cornmeal
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 3 Tbsp coconut sugar
  • 1 Tbsp ground flaxseed
  • 5 fl oz (150 ml) almond milk, luke warm
  • 1 tsp lemon juice
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp almond butter
  • 1/3 cup finely chopped strawberries

Coconut Whip:

  • 1 can coconut milk (without guar gum), chilled in refrigerator overnight
  • 1 Tbsp maple syrup
  • ½  tsp vanilla extract

Toppings:

  • Strawberries
  • Maple syrup

 

Let’s get crackin’!

A whole coconut cracked open on a blue background with a small pile of flax seeds

First we’re tackling the coconut whip, which needs to be prepared in a cold mixing bowl. So pop that puppy into the refrigerator for a bit before starting this prep.

Once the bowl is chilled, flip the can of coconut milk over and open the bottom end. The coconut water should have settled and can be poured into a separate glass (for a refreshing drink later). Scoop out the solidified coconut cream into the cold mixing bowl and add the maple syrup and vanilla. Then beat this mixture on high speed for 5 minutes, until it is light and fluffy.

Quick note: we are using coconut milk without any guar gum in the ingredient list as the gum tends to interfere with the separation of the cream from the liquid.

 

Now for the waffles…

GIF of vegan strawberry waffle being plated step by step

Start by preheating the waffle iron. Then stir together the oat flour, cornmeal, baking powder, salt, coconut sugar and flaxseed in a large bowl. Next, using a small bowl, combine the almond milk, lemon juice, coconut oil and almond butter. This almond milk mixture should be smooth and uniform. If it’s clumpy, just warm up the mixture and whisk again.

Then stir the almond milk mixture into the large bowl with the oat flour, and continue to add in the chopped strawberries until they are fully incorporated. You should end up with a thick batter.

Scoop a ½ cup of the batter onto your waffle iron, and cook as per your iron’s instructions. This will usually take about 3 minutes. Continue to do so until all the batter is used up and serve immediately!

Front shot of vegan strawberry waffle on a white plate with a blue background

Then garnish these waffles with strawberries, maple syrup and a generous dollop of that coconut whip you laboured over earlier. If you decide to give this dish a shot, we would love to see it over on Instagram – just tag us @demetres and don’t forget to check back next week for our final Valentine’s Day recipe 🙂

This recipe is part of a Valentine’s series developed as a collaboration with Clear Life Magazine.

Print Recipe
Vegan Strawberry Waffles
Front shot of vegan strawberry waffle on a white plate with a blue background
Servings
servings
Ingredients
Waffles
Coconut Whip
Additional Garnish
Servings
servings
Ingredients
Waffles
Coconut Whip
Additional Garnish
Front shot of vegan strawberry waffle on a white plate with a blue background
Instructions
Coconut Whip
  1. Chill a mixing bowl in the refrigerator prior to preparing the coconut whip.
  2. Flip the chilled can of coconut milk over and open the bottom end. The coconut water should have settled and can be poured into a separate glass (for a refreshing drink while you prep). Then scoop out the solidified coconut cream into the chilled mixing bowl.
  3. Add the maple syrup and vanilla and beat on high speed for 5 minutes, until light and fluffy.
Waffles
  1. Preheat the waffle iron.
  2. In a large bowl, stir together the oat flour, cornmeal, baking powder, salt, coconut sugar and flaxseed.
  3. In a small bowl, stir together the almond milk, lemon juice, oil and almond butter. The mixture should be smooth and uniform. If it clumps, just warm up the mixture and whisk again.
  4. Whisk the almond milk mixture into the large bowl with the oat flour, then mix in the chopped strawberries until all ingredients are fully incorporated. The batter will be thick.
  5. Scoop ½ cup of the batter into your waffle iron, and cook as per your iron’s instructions. This will usually take about 3 minutes. Then continue to do so until you've used up all of the batter.
  6. Garnish the cooked waffles with strawberries, maple syrup and coconut whip, and serve immediately!
Recipe Notes

We are using coconut milk without guar gum in the ingredient list, as the gum tends to interfere with the separation of the cream from the liquid.

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