From cornbread slathered with jam to peanut butter and jelly, there are few things closer to my heart than the combination of salty and sweet. After I’d worked out the pancake recipe, it occurred to me—by way of an Eggo-heavy childhood—that a waffle recipe would be the perfect opportunity to explore salty-sweet in depth. Personally I find that a dollop of coconut oil and a sprinkle of salt on each waffle before the Agave Maple Syrup is perfect. Even more perfect? Making them chocolate-chipped! The next time you’re roaming the grocery store aisles and you happen—accidentally or otherwise—onto that wonderful section stuffed with every known variety of organic and sweetened and unsweetened and flavored chocolate, make sure to attack it full force. Then head immediately for the vegan whipped cream and pick it up. Find some vegan powdered sugar and place it in your basket. Load these groceries into your trunk or into your little go-cart to push home and get on your phone and offer up your waffle-making services to anyone willing to clean up the mess you’re about to make.
Recipe information
Yield
makes about 12
Ingredients
For Chocolate-Chip Waffles
Preparation
Step 1
Preheat a waffle maker according to the manufacturer’s instructions. Brush the iron with oil, or spray with gluten-free, vegan nonstick spray.
Step 2
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum. Add the rice milk, 1/4 cup coconut oil, agave nectar, and vanilla (and chocolate chips, if desired) and stir with a rubber spatula until combined.
Step 3
Pour 1/3 to 1/2 cup of batter onto the waffle griddle and bake to desired doneness (or according to the manufacturer’s instructions). Remove the waffle from the griddle and serve with the Agave Maple Syrup (and with a dusting of powdered sugar for chocolate-chip waffles). Repeat with the remaining batter.
