Vegan Peanut Butter Chocolate Chip Waffle Stacks

Sunday mornings are for family breakfast even if you’re not all sitting down at one big table. In my house we all eat at different times, different areas nothing is ever calm. It makes me happy to just know my boys eat and their bellies are full. So when my picky 4 year old requests waffles that’s what this mama makes. Only of course I have to go above and beyond and make them chocolate chip and stack them with peanut butter in between each crispy waffle.

To start, add 1 cup of almond milk to a small mixing bowl and add in 1 teaspoon apple cider vinegar. Set it aside and let it sit until the milk curdles.

While you wait for the milk to curdle add in your all purpose flour, rolled oats, ground flaxseed, baking powder, cinnamon and salt to a large mixing bowl. Whisk all ingredients together.

Next, add your sunflower oil and maple syrup to the curdled milk and whisk until the mixture shows bubbles and set aside. In batches add in the wet ingredients into the dry ingredients and mix until combined. Then fold in the vegan chocolate chips.

Turn your waffle iron on to either a 4-5 level for the crispier waffles {I use 4}.

When your waffle iron is hot enough, spray with coconut oil and pour in batter {1/3c for a child size; 1/2c for adult size}.

Serve immediately with desired toppings or place in the oven on the rack to keep warm and crispy. Freeze any remaining waffles for a quick grab and heat breakfast or snack!

Print Recipe

Vegan Peanut Butter Chocolate Chip Waffle Stacks

A vegan chocolate chip waffle stack with peanut butter for those special Sunday mornings with the family or any other morning!

Course

Breakfast

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Waffles

Ingredients

• 1¼ cup Almond Milk
• 1 teaspoon Apple Cider Vinegar
• 1¾ cups All-Purpose Flour
• ½ cup Oats
• 1 tablespoon Ground Flaxseed
• 1½ teaspoon Baking Powder
• ½ teaspoon Ground Cinnamon
• pinch Sea Salt
• ⅓ cup Sunflower Oil
• ⅓ cup Maple Syrup
• ⅓ cup Vegan Chocolate Chips
• Natural Creamy Peanut Butter
• Maple Syrup

Course Breakfast Prep Time 15 minutes Cook Time 15 minutes Servings Waffles Ingredients 1¼ cup Almond Milk 1 teaspoon Apple Cider Vinegar 1¾ cups All-Purpose Flour ½ cup Oats 1 tablespoon Ground Flaxseed 1½ teaspoon Baking Powder ½ teaspoon Ground Cinnamon pinch Sea Salt ⅓ cup Sunflower Oil ⅓ cup Maple Syrup ⅓ cup Vegan Chocolate Chips Natural Creamy Peanut Butter Maple Syrup

Instructions

1. To start, add 1 cup of almond milk to a small mixing bowl and add in 1 teaspoon apple cider vinegar. Set it aside and let it sit until the milk curdles.
2. While you wait for the milk to curdle add in your all purpose flour, rolled oats, ground flaxseed, baking powder, cinnamon and salt to a large mixing bowl. Whisk all ingredients together.
3. Next, add your sunflower oil and maple syrup to the curdled milk and whisk until the mixture shows bubbles and set aside.
4. In batches add in the wet ingredients into the dry ingredients and mix until combined. Then fold in the vegan chocolate chips.
5. Turn your waffle iron on to either a 4-5 level for the crispier waffles {I use 4}.
6. When your waffle iron is hot enough, spray with coconut oil and pour in batter {1/3c for a child size; 1/2c for adult size}.
7. Serve immediately with desired toppings or place in the oven on the rack to keep warm and crispy.
8. Freeze any remaining waffles for a quick grab and heat breakfast or snack.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!