Whole Wheat Waffles With Berries, Nut Butter & Maple Syrup (Vegan): Recipe

If you have a blender and a waffle maker, then these waffles are a great faff-free, nutritious and delicious recipe! They are vegan and jam packed full of nutrients including 16g of protein, 12g of fibre as well as 125% of your daily recommended intake of Vitamin C and 31% of Calcium and more! (See full nutrition list below)


The secret ingredient is soft silken tofu, mixed with soy milk and lemon juice for a delicate flavour and light texture - the perfect base to accompany the vibrant tangy berries, the sweet mellow maple syrup and the thick creamy nut butter.


These waffles are also freezer-friendly, this recipe makes 6 servings (6 waffles), simply put into freezer bags and store up to a month. They can be reheated in the waffle maker or in the oven.


NUTRITION PER PORTION

  • 545 Kcals

  • 76g Carbohydrates

  • 16g Protein

  • 21g Fat (7g saturated)

  • 12g Fibre (40% RNI)

  • 50mg Vitamin C (125% RNI)

  • 831mg Potassium (24% RNI)

  • 380g Phosphorus (69% RNI)

  • 214mg Calcium (31% RNI)

  • 139mg Magnesium (51% RNI)

  • 3mg Iron (20% RNI, female / 34% RNI, male)

  • 3mg Zinc (43% RNI)

  • 1mg Copper (83% RNI)

  • 87mg Folate (43% RNI)

  • 1mg Vitamin B2, Riboflavin (90% RNI)

  • 6mg Vitamin B3, Niacin (46% RNI)

*RNI: Reference Nutrient Intake the amount of a nutrient that is enough to ensure that the needs of nearly all the UK population (97.5%) are being met. Based on adults 19-50 years.


INGREDIENTS (6 servings/waffles)

For the waffle:

  • 340g - silken tofu

  • 2 tbsp - Coconut oil (plus extra for cooking)

  • 425g - Soy Milk

  • 1 tbsp - lemon juice

  • 1 tsp - lemon peel (optional)

  • 250g - whole wheat flour

  • 1 tbsp - baking powder

  • 1/2 tsp - baking soda


Toppings:

  • 600g - frozen berries, ideally mixed (strawberries / raspberries / blackberries)

  • 300g - fresh berries

  • 240g - maple syrup (12 tablespoons)

  • 150g - peanut butter (6 tablespoons)


PREPARATION

  1. Add tofu, oil, soy milk, lemon juice, and lemon peel (if using) to a blender. Blend until creamy and smooth.

  2. Add the flour, baking powder, and baking soda and blend until everything is well mixed.

  3. Lightly brush a pre-heated waffle iron with coconut oil. Add enough batter to cover the bottom of the iron. Cook for about 4-7 minutes on medium heat, or until the waffle is crisp and lightly browned. Repeat with the remaining batter.

  4. For the berry sauce, put frozen berries in the microwave for approximately 5 minutes until the fruit cook down and release juices - crush slightly with a fork.

  5. Optional - Mix a tablespoon of warm water into the peanut butter to make a pourable consistency.

  6. Serve waffles hot, with the berry sauce, fresh fruit, drizzle maple syrup and nut butter.

Contact

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Stoke Newington Church Street, N16
London, United Kingdom