Vegan Chocolate Waffles v2.0

Okay, so this was my second attempt at chocolate waffles. As with my last chocolate waffles, these came out with a cakey texture. They are even cakier upon reheating (waffles freeze really well). With that said, this recipe is still great, and maybe even a little easier than the other one.

Note: it is ok to use all-purpose flour in place where I call for whole wheat pastry flour. I like to add whole wheat flour to all of my recipes, if I can help it. 

Ingredients

• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder - i like dark cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon (optional)
• 1/2 cup sugar - light brown sugar could be good here
• 1 3/4 cups almond milk - i like vanilla (or any milk substitute)
• 1/4 cup canola oil
• 1 1/2 tsp vanilla

Directions

Preheat waffle iron.

Sift together (or, in my case, whisk) the flours, cocoa powder, baking powder, salt, and cinnamon.

In a separate bowl, combine the almond milk, oil and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Eat and enjoy! I like mine with chunky peanut butter and a little drizzle of grade B pure maple syrup.