Fruity Vegan Yogurt Waffles with Raspberry Butter
30 min
Vegan
59463
For 2 Portions
260 ml
oat milk
120 g
vegan mango yogurt
50 g
margarine
40 g
raspberry, frozen
4 g
ginger
1/2
lime
1/2 tsp
powdered sugar
200 g
wheat flour
50 g
quick oats
30 ml
coconut oil
1 tbsp
maple syrup
1 tbsp
apple cider vinegar
1 tsp
baking powder
1/2 tbsp
sugar
salt
1. All set?
2. Remove margarine and frozen raspberries from refrigerator and freezer and let thaw to room temperature.
3. Mix vegan milk and vinegar and set aside for 5 min.