Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8 waffles

Ingredients  

3 cups alternative milk of choice

4 teaspoons apple cider vinegar

3 ½ cups all-purpose flour, spooned & leveled

½ cup almond flour, spooned & leveled

2 scoops Ascent Chocolate Plant Protein

2 tablespoons baking powder

2 tablespoons light brown sugar or coconut sugar, packed

1 tablespoon ground ginger

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ cup (1 stick) unsalted vegan butter, melted
1 cup dairy-free semi-sweet mini chocolate chips

For Topping

Maple syrup, vegan butter, seasonal fruit, nuts, or whipped coconut cream

Directions

1. To a small mixing bowl add milk and apple cider vinegar. Whisk to combine and set aside for 5 minutes to activate.
2. To a large mixing bowl add all-purpose flour, almond flour, Ascent Chocolate Plant Protein, baking powder, sugar, ginger, salt, cinnamon, nutmeg, and ground cloves. Whisk to combine.
3. Add milk mixture and melted butter to the dry ingredients. Whisk until just combined (the batter will look a bit lumpy and that’s ok).
4. Use a spatula to fold mini chocolate chips into the batter.
5. Cook the waffles in batches in a preheated waffle iron that has been coated with cooking spray. (Note, we used a Belgian waffle maker and used 1 cup batter per batch).
6. Place waffles on a baking sheet and place into the oven to keep warm while you make the other waffles.
7. Serve warm with desired toppings.

Notes

• Place cooked waffles in a freezer friendly container and bag. Place in the freezer and reheat in the oven or place in a toaster for a quick and easy breakfast on-the-go!