Rainbow waffles
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8 waffles
  • 1.5 cup plain flour
  • 1 cup rye flour (can sub oat flour)
  • 1 tbsp cornflour
  • pinch of salt
  • 1 tbsp baking powder
  • 3 tbsp coconut sugar
  • 1.5 - 2 cups almond milk
  • 1 tsp vanilla extract
  • ¼ cup rapeseed or coconut oil
  • ⅓ cup aquafaba
  1. Mix all dry ingredients together in a large bowl and make a well in the middle. Pour in all the liquids apart from the aquafaba and mix to incorporate.
  2. In a well cleaned, small mixing bowl, use an electric whisk to whip up aquafaba for about 8 minutes, until soft peaks form. Fold through the waffle mix and spoon into preheated waffle iron. Cook until golden and crispy.
  3. Divide the yoghurt between 5 small bowls and mix a different powder into each. Layer on waffles with fresh fruits. Leftover batter can keep in the fridge for up to two days, but best eaten when fresh.
Recipe by Bo's Kitchen at https://www.boskitchen.com/rainbowwaffles/