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Recipe Card
ingredients
- 2 cups fresh strawberries
- 1 tablespoon sugar
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup plant milk (such as cashew or almond)
- 1/4 cup Wesson Plant Butter, melted, plus extra for waffle iron
- 1/2 teaspoon vanilla extract
Method
Step 1
Heat a skillet over medium heat. Add strawberries and sugar, stirring occasionally until strawberries become soft and cooked through, about 8 minutes
Step 2
Remove half the strawberries from the pan, and cover the remaining strawberries with a lid to keep warm. Puree removed strawberries in a blender or with a hand blender. Set aside.
Step 3
In a medium mixing bowl, add remaining ingredients. Stir together, adding in strawberry puree as you mix. If you want to enhance the pink color of the batter, add a few drops of red food coloring.
Step 4
Preheat the oven to 175°F.
Step 5
Preheat waffle iron. Brush melted Wesson Plant Butter onto waffle iron grates. Add batter and cook. To keep waffles warm while preparing. Add finished waffles in a single layer to a baking sheet and place in the preheated oven to keep warm until ready to serve.
Step 6
Top finished waffles with remaining cooked strawberries, plus a dollop of Wesson Plant Butter, powdered sugar and maple syrup, if desired.