Hey, it’s Belle. I hope everyone is doing well! And if you’re not, I feel you. The fall and winter seasons are stressful, and there’s no hiding from it when you’re a senior in high school. The fall is back to school (and college app) season, and there’s just too much pressure to have a “jolly” holiday during the winter. The weather gets cooler, the days get dark faster, and the days seem to grow duller too. At least that’s how it is for me… not to be a total downer. There are plenty of wonderful things that happen in the fall for sure—like the fact that everyone gets sick and the fact that it’s just A TERRIBLE SEASON.
It’s an alright time of year. I’m just stressed out. I’ll be fine.
And so, in the efforts to brighten up your season, I present to you: red velvet waffles drizzled with cream cheese icing. I want to prove to you that being vegan doesn’t mean you have to sacrifice yummy food. Salad isn’t the only thing we eat. In fact, I’m actually not a fan of salad. I feel like I’m eating sweaty leaves, and I’m convinced everyone is just faking it when they say they like salad. Just like how people who say they like kale don’t really actually like kale. Right?
Anyway, I’d rather munch on waffles. Cruelty-free waffles.
This recipe is not only easy, creative, and delicious, but it’s also a great idea for a brunch date. Who wouldn’t want to be surprised with red velvet waffles? A psychopath. That’s who.
Red Velvet Waffles
(Serving of 3-4 waffles depending on your waffle iron)
Recipe by Pickles & Honey
For the waffle:
- 1 flax egg (1 tablespoon ground flax seed meal, + 3 tablespoons warm water)
- 1½ cups spelt flour
- 3 tablespoons raw cacao powder (or cocoa powder)
- 1 tablespoon baking powder
- ½ teaspoon fine grain sea salt
- 1½ cups non-dairy milk (I used soymilk)
- 2 tablespoons pure maple syrup
- 2 tablespoons beet juice* (or natural vegan food dye)
- 1 tablespoon coconut oil, plus extra for greasing the waffle iron
- 1 teaspoon pure vanilla extract
- 1/4 cup vegan chocolate chips (optional)
*To make beet juice, blend up a beat and strain it. No need to cook the beet beforehand.
For the icing:
- ⅓ cup vegan cream cheese
- 2-4 tablespoons sifted vegan powdered sugar, depending on your sweetness preference
- 1 tablespoon fresh lemon juice (optional)
- ½ tablespoon non-dairy milk (I used soymilk)
- ¼ teaspoon pure vanilla extract
- In a medium mixing bowl, combine the ground flax and warm water and set it aside for 10 minutes to thicken.
- Add the spelt flour, baking powder, and salt together.
- Melt your coconut oil. Set aside.
- Pour in the non-dairy milk, vanilla, and flax mixture. Stir until just combined, and microwave it for one minute. Pour your coconut oil into the mixture, then fold in the optional chocolate chips. (We microwave the oil and the batter so that the oil doesn’t solidify and clump up) Allow the batter to sit for a couple of minutes to thicken (this will yield fluffier pancakes).
- Heat a large non-stick frying pan over medium heat. Brush the pan with coconut oil, then pour the pancake batter onto the pan. Cook the pancakes for 2-3 minutes per side.
- Plate with your favorite toppings (I used cream cheese icing & chocolate chips), and enjoy!
Note: If you’re having trouble with your flax egg, try grinding up your flax seed on your own just prior to using them. Click here to learn how to do that.