Perfect Vanilla Waffles – light and fluffy waffles with crisp edges and a warm vanilla flavor, topped with sweet tahini coffee melts – perfect breakfast or brunch!
I had an impromptu Virtual Breakfast on Saturday morning. Friday night, I stayed in to relax with the dogs and watch back to back episodes of Justin Timberlake on Saturday Night Live.
Jason was out playing music, leaving me to JT, browsing the internet – Pinterest for wedding ideas and Instagram to see what everyone was up to. I got in a conversation on Instagram with Somer and Sarah about these Totally Tahini Cups with Coffee Cream Filling – they had both just made them, and Sarah said she doubled the recipe and ended up with leftover filling. She said she was going to spread it on toast.
I said – wouldn’t the entire Totally Tahini Cup WITH filling be good to melt on toast? on a bagel? or *gasp* – a waffle?
Somer agreed, thankful she had some to top a waffle with – and asked if I was in?
I was indeed – I hopped up and made another batch of the Totally Tahini Cups right then and there, while JT sang a skit about Veganville. It was meant to be. Also? They melted perfectly.
Take a piping hot waffle right off the iron and top it with one Totally Tahini Cup. Instant melty goodness.
Also? These photos cannot convey just how fluffy and light these waffles are – while still being vegan and gluten free. I am always so excited about these waffles when I make them.
Perfect Vanilla Waffles
dairy, egg, soy and gluten free, vegan
makes 3-4 (Belgian style) waffles
1 cup gluten free all purpose flour
1 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon cinnamon
pinch sea salt
1/2 cup club soda
1/2 cup coconut milk (carton)
2 tablespoons coconut oil
2 tablespoons agave
1 tablespoon vanilla paste
Sift together flour, baking powder, xanthan gum, cinnamon, and salt. Add soda, milk, oil, agave, and vanilla, stirring until just combined.
Pour 1/3 to 1/2 cup into middle of prepared waffle iron (depending on size of iron). Close and cook per machine instructions.
I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
and with that, Virtual Breakfast is born.
- 1 cup gluten free all purpose flour
- 1 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- pinch sea salt
- ½ cup club soda
- ½ cup coconut milk (carton)
- 2 tablespoons coconut oil
- 2 tablespoons agave
- 1 tablespoon
- vanilla paste
- Sift together flour, baking powder, xanthan gum, cinnamon, and salt. Add soda, milk, oil, agave, and vanilla, stirring until just combined.
- Pour ⅓ to ½ cup into middle of prepared waffle iron (depending on size of iron). Close and cook per machine instructions.
- I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).