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Vegan Chocolate Waffles

Course Breakfast, Dessert, Snack
Cuisine Vegan
Prep Time 15 minutes
Cook Time 8 minutes


  • waffle maker


  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 1,75 cup unsweetened almond milk (feel free to substitute for a different type of plant-based milk)
  • 1 tbsp vinegar (i used organic apple cider vinegar)
  • 1,5 cup flour (i used 1 cup of wholemeal and 0,5 cup of plain white flour)
  • 1 tbsp baking powder
  • 0,5 tbsp salt
  • 2 tbsp cocoa powder
  • 1 scoop Vega Chocolate Essentials (omit or substitute with a different vegan chocolate protein/vitamin powder)
  • 2 tbsp olive oil
  • 1 tbsp vanilla extract


  • Combine flax seed and warm water in a small bowl to create a ‘flax egg’. Set aside for 10 minutes.
  • In the meantime, combine almond drink (or other plant-based drink) andvinegar in a measuring cup. Stir thoroughly and set aside.
  • Combine flour, baking powder, salt, cocoa powder and Vega Chocolate Essentials in a medium bowl and mix well.
  • Add oil, ‘flax egg’ and vanilla extract to your almond almond drink + vinegarmixture. Stir well. 
  • Finally, slowly add your wet mixture to your dry ingredients and stir until few lumps remain (but do not over whisk!).
  • Pre-heat the waffle iron and cook the waffles according to your waffle-maker’s instructions. My mini waffles needed 8 minutes to cook and I used approx. ⅓ cup of batter for each waffle. 
  • Eat straight away, or let cool and toast later for maximum crunchiness. Don’t forget to serve with plenty of fruit and natural sweetener of choice. Enjoy!