Do you ever just wake up with a sudden sweet craving and in your mind you’re screaming “I WANT EFFING PANCAKESSS & WAFFLES AND SYRUP DRIPPING EVERYWHERE” – and I ain’t talking about Jack Johnson’s banana pancakes (get those white boy pancakes outta here). This is exactly what happened to me this morning – heck, who am I kidding. This is literally what I think about EVERY morning (in addition to how I’d like to continue sleeping forever) cause I have an insatiable sweet tooth (and ability to sleep for hours – really, it’s a talent, I swear). But alas, eating pancakes, waffles and syrup everyday doesn’t help much in maintaining the “hot bod and fab smile” department. I kid people, but really I don’t eat syrup and pancakes everyday, LOL.

I decided to create a little simple waffle recipe this morning, but of course with a Chef Priyanka twist. Complete VEGAN, healthy, no “weird” ingredients required, and ready in under 30 minutes! AND scented with rose water instead of vanilla, to make for a delicately floral taste – perfect for spring and cherry blossom season! Did I mention these are mini waffles and perfectly portioned for up to two people? Yup! You’re welcome to use this recipe in a regular waffle iron, so it might make two large waffles instead 10-12 mini waffles. So the next time you wake up hangry for some sweet delights, you can turn to this recipe and make them in a jiffy!

Rose Water Vegan Waffles: 

WET INGREDIENTS

• 1 tbsp chia soaked in 3 tbsp water
• 1/4 cup vegetable or coconut oil
• 1/2 cup + 6 tbsp unsweetened nut mylk – I used an almond-cashew mix
• 1/2 cup plain vegan yogurt – I used plain almond yogurt
• 1/4 tsp rose water

DRY INGREDIENTS 

• 1 cup all purpose flour
• 1/2 tbsp raw cane sugar
• 2 tsp baking powder
• 1/2 tsp salt

GARNISHES

• grated fresh coconut
• mini dark chocolate chips
• sliced or slivered almonds
• Homemade Saffron Syrup or any scented thick simple syrup

1. In a tiny bowl, mix together chia seeds with 3 tbsp water. Set aside for 10-15 minutes to plump up. The longer it sits, the better. Texture should be thick and slimy.

2. Once chia is plumped up, whisk together in a small bowl with remaining wet ingredients.

3. Sift together dry ingredients in a large bowl. Pour in wet ingredients and whisk until smooth and combine – make sure to break up any clumps!

4. Plug in waffle iron and heat up. Spritz cooking spray on each side. If using mini waffle iron, pour in a little over 2 tbsp of batter into the iron. Close tightly and cook for about 3-5 minutes until you hear it stop sizzling. Open and check to see if the waffle is golden brown and crispy on the outside. If its still a little soggy, then close and cook for another minute or so.

Pri-garnished ;):

5. Place on a serving dish and serve with garnishes as a “do-it-yourself” method as well as saffron syrup.