Weekends are the only time I really try to shine at breakfast. I’m not a fan of sweets and I am by no means a pastry chef however, this adapted recipe turned out marvelously and tasted fantastic.
I made a heap of extras to freeze and throw in the oven later – I suggest you do the same. This recipe is for a double batch of the adapted Emeril Legasse recipe.
Prep time 10 minutes, cook time 4 minutes if your going vegan. This recipe is a little heavier sans eggs.
4 cups cake flour ( I used a pre-mixed blend with baking powder & salt already added)
8 tbsp of egg replacer
1/2 cup water for egg replacer (or more depending)
3 tbsp granulated sugar
1 tsp vanilla extract – try my homemade recipe HERE
8 tbsp earth balance spread or unsalted butter, melted
3 cups almond milk
2 cups fresh strawberries, sliced
Coconut oil cooking spray
Pre-heat waffle iron according to instructions.
Prepare egg replacer by adding water slowly and whisking. Ensure that you add water bit by bit to keep an eye on consistency – you want the consistency of a beaten egg.
Next, add sugar, vanilla extract, melted butter and eggs to egg replacer mixture until combined.
With rubber spatula fold wet ingredients into cake flour gently until thoroughly mixed. Do not over mix or the batter will become tough.
Coat waffle iron with cooking spray.
Place 1 cup of batter with 1/4 cup of strawberry slices at center of iron. Close and allow to cook for 4-4.5 minutes depending on your iron – check in after 3 minutes.
Serve immediately topped with agave nectar or honey. Garnish with mint leaves or more fresh strawberry slices and powdered sugar if desired.
This recipe will serve 4 and allow for at least that many servings to be frozen and stored for at least a few months.
Turn oven to 350 and bake for 10 minutes.