Rainbow Waffles




Rainbow Waffles



  • Makes 8
  • Waffles
  • 1.5 cups plain flour
  • 1 cup rye flour (can sub oat flour)
  • 1 tbsp cornflour
  • pinch of salt
  • 1 tbsp baking powder
  • 3 tbsp coconut sugar
  • 1.5 cup almond mylk
  • 1 tsp vanilla extract
  • 1/4 cup rapeseed or coconut oil
  • 1/3 cup aquafaba
  • Toppings
  • 3/4 cup dairy-free yoghurt
  • 1/2 tsp each of açai, beet, butterfly pea and matcha powder
  • 1/8 tsp turmeric


  1. Mix all dry ingredients together in a large bowl and make a well in the middle. Pour in all the liquids apart from the aquafaba and mix to incorporate.
  2. In a well cleaned, small mixing bowl, use an electric whisk to whip up aquafaba for about 8 minutes, until soft peaks form. Fold through the waffle mix and spoon into preheated waffle iron. Cook until golden and crispy.
  3. Divide the yoghurt between 5 small bowls and mix a different powder into each. Layer on waffles with fresh fruits. Leftover batter can keep in the fridge for up to two days, but best eaten when fresh.



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