1 + 1⁄2 cups plant-based milk (Christina used soya)

2-4 tbsp maple syrup (depending on your taste)

1 + 1⁄2 tbsp solid coconut oil (or use 2 tbsp melted)

1 tbsp almond butter

1 tbsp milled flaxseed

1 + 1⁄2 cups Iswari Buddha’s Awakening maca and vanilla Add to CartAdd

1 + 1⁄2 tsp baking powder

TOPPINGS

You can get as creative here a you wish, but here are some of Christina's favourites;

Coconut cream, Melted vegan chocolate, Strawberries, Raspberries, Cherries, Banana slices, Chopped pistachios, Maple syrup , Pecans

1 - Add all the ingredients apart from the baking powder to your blender and blitz until smooth.

2 - Add the baking powder and blend for another 30 seconds or so.

3 - Remove the lid from the blender and allow the mixture to rest for 5 minutes.

4 - Meanwhile, heat your waffle maker.

5 - If your waffle maker is non-stick like mine then you won’t need to use any oil, however if not, be sure to spray the iron with a little cooking oil of your choice to prevent the mixture from sticking.

6 - Cook according to your waffle makers instructions, mine took about 5-6 minutes per waffle, and the mixture made 4 large waffles.

7 - Once cooked you can keep the waffles under the grill on a very low heat to keep them warm.

8 - Garnish with your favourite toppings and enjoy!

By: Christina Leopold

Instagram: @addictedtodates