These chocolate graham waffles are just lightly sweet, but the marshmallow syrup turns them into a real treat!
Author: Maria Joe Hema
Recipe type: Breakfast
Cuisine: American
Serves: 14 (4-inch) square waffles
Ingredients
Marshmallow Syrup
1½ cups plain dairy-free milk beverage
1 heaped cup mini marshmallows
½ cup maple syrup
S'mores Waffles
1 cup all-purpose flour
1 cup whole wheat flour
⅔ cup finely ground dairy-free graham cracker crumbs
6 tablespoons cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1¾ cups plain or vanilla dairy-free milk beverage
1¼ cups unsweetened plain or vanilla dairy-free yogurt
¾ cup oil
4 large eggs
Other Toppings
Dairy-free semi-sweet chocolate chips (optional)
Mini Marshmallows (optional)
Instructions
Marshmallow Maple Syrup
Add the milk beverage, marshmallows, and maple syrup to a medium non-stick saucepan and bring the ingredients to a boil over medium heat. Stir until all marshmallows are melted.
Remove the pan from the heat and let the syrup cool to room temperature.
S'mores Waffles
Preheat your waffle iron according to manufacture's instructions.
In a large bowl, whisk together the flours, graham cracker crumbs, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the coconut milk beverage, coconut milk, oil, and eggs. Pour the wet mixture into the flour mixture and stir until just combined.
Lightly grease the waffle iron with non-stick cooking spray.
Pour ½ cup batter into each waffle grid (depending on the size of your waffle iron). Close the lid and cook for 5 minutes. Remove the waffles onto a serving plate and repeat until all batter is used.
To Serve
Serve the waffles hot, and top them with the marshmallow syrup, and with the additional marshmallows and chocolate chips, if desired.
Leftover waffles can be frozen and reheated in the toaster.