Black is now the new gold standard for a waffle.
- All-purpose flour sifted – 2.5 cups
- Almond milk, unsweetened or any other vegan milk – 2 cups
- Sugar – 4 tbsp
- Coconut oil – 4 tbsp
- Baking powder – 2 Tsp
- Apple cider vinegar – 2 Tsp
- Activated charcoal – 1 Tsp
- Pure vanilla extract – 2 tsp
- 1 pinch of salt
Preheat the waffle iron and grease it with coconut oil.
Combine the dry ingredients – Flour, sugar, and baking powder.
Mix thoroughly in a separate bowl the wet ingredients – vegan milk, coconut oil, vanilla.
Pour wet ingredient mix into the dry ingredients and stir it thoroughly until the batter is thick and flowing but not lumpy. Leave the batter in that condition to make it puffy.
Scoop the batter in your waffle iron to fill its cavities and spread evenly. Heat the iron up for some time and get your waffles baked out Cook them a little longer, around 7-8 minutes, for crispy and golden brown edges.
Serve waffles hot with coconut ice cream, maple syrup, or chocolate sauce for toppings or simply with white chocolate frosting.