Chai Dairy Free Waffles & Berry Compote
These dairy free waffles are fluffy and scented with chai spices! Made with almond milk and coconut oil, they’re a delicious dairy free breakfast option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Ingredients
Scale
For the berry compote
- 1 pound frozen mixed berries
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
For the dairy free waffles
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon each ground cinnamon, ginger, cloves, and cardamom
- ½ teaspoon kosher salt
- 1/4 cup coconut oil
- 1 large egg
- 1 1/4 cups almond milk (we used Califia Farms)
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
Instructions
- Make the compote: Place frozen berries and maple syrup in a skillet over medium heat. Stir for several minutes until fruit is thawed. In a small bowl, mix the cornstarch with 1 tablespoon water, then pour into the skillet and heat until the sauce is thickened. Add additional cornstarch mixed with water for a thicker sauce, if desired.
- Heat waffle iron on high heat.
- In a medium bowl, combine flours, baking powder, spices, and salt; mix to combine.
- In a microwave-safe bowl, melt coconut oil. In a separate bowl, whisk the egg, then add milk, coconut oil, vanilla, and maple syrup.
- Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the heated waffle iron and cook the waffles until golden brown. Remove the cooked waffles and place on a baking sheet without stacking. Make to order or place in a 300F oven to keep warm.