This waffle has a great aroma of bergamot from ear grey tea. The orange zest enhances the aroma. It's breakfast where American waffles meet English tea!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast & Brunch
Cuisine: American, Vegan, English
Servings: 4round waffles
Author: Plant-Based Matters
Ingredients
Wet Mix
1tbspflaxseed meal
2 1/2tbspwater
1 1/4cupsalmond milk(or any plant-based milk)
1tbsporange zest
1/2tbspgrapeseed oil
2tspsugar
1tspvanilla extract
Dry Mix
1 1/2tbspEarl Grey tea leaves(it becomes about 1 tbsp after ground)
1 1/4cupsall-purpose flour
2tspbaking powder
1/8tspsalt
The Rest
Maple syrup
Vegan butter(optional)
Instructions
In a large prep bowl, combine flax seed meal and water to make “flax-egg.” Mix well and set aside.
Use an electric coffee bean grinder to grind Earl Grey tea leaves. Set aside.
Make a wet mix. Into the bowl with the flax-egg, add almond milk, orange zest, grapeseed oil, sugar, and vanilla extract. Mix well with a whisk. Set aside.
Make a dry mix. In medium prep bowl, combine all-purpose flour, ground Earl Grey tea leaves, baking powder and salt. Mix well with a whisk then slowly pour the wet mix. Mix just until all the ingredients are blended (do not overmix.) Let it rest for 5 minutes.
While the waffle batter is resting, preheat a waffle maker (we set ours at 5 out of 6.)
Grease the surface then pour the batter into the waffle maker and wait until it’s done!