Low FODMAP Vegan Chocolate Waffles
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteA serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ⅓ cup unsweetened cocoa powder
- 2 tbsp organic cane sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ½ cups plant-based milk
- 1 tbsp apple cider vinegar
- ¼ cup coconut oil, melted and slightly cooled
- 1 tsp vanilla extract
- ⅓ cup vegan chocolate chips (optional)
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a medium bowl, combine the plant-based milk and apple cider vinegar. Stir briefly and let stand for 2 minutes, until slightly curdled.
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