A classic summer dessert made with a delicious TMG twist - waffles! Vegan Strawberry Shortcake Waffles are the perfect way to end summer.
Course Breakfast, Dessert
Cuisine Summer, Vegan, Waffles
Prep Time 20 minutesminutes
Cook Time 21 minutesminutes
Total Time 41 minutesminutes
Author Two Market Girls
1 1/2almond or soy milk(unsweetened)
1tbspapple cider vinegar
1stickvegan butter, cold & roughly chopped
1tubvegan whipped cream
Make your flax eggs by combining the ground flaxseed and water. Set aside for about 10 minutes to thicken.
Make your vegan buttermilk by combining the non-dairy milk with the apple cider vinegar. Set aside for about 10 minutes to curdle.
Combine the dry ingredients; all-purpose flour, brown sugar, baking powder, and salt.
Create a well in the dry ingredients and add the flax eggs, vegan buttermilk, vanilla extract, and almond extract. Whisk until you see no more dry flour - having some chunks is good! Add in the chopped butter and with the whisk mash the butter into the batter - you still want chunks of butter.
Bake your waffles in a preheated waffle iron for about 5-7 minutes or until golden brown. Because there is a lot of butter in this recipe, expect some butter to spew out the waffle iron - put something underneath to prevent a mess.
While your waffles cook prepare the toppings. Set aside about five large strawberries from the pint and slice the rest of them. The ones you set aside go into a blender until smooth. Add maple syrup to the blended strawberries and mix.
Construct starting with a waffle, then topped with whipped cream, strawberries, and the strawberry maple syrup.