I woke up this morning thinking about berries and waffles. These thoughts were probably the only thing that could get me out of that nice, warm, cozy, bed, and also the fact that I had two puppy noses in my face at the first sign of movement. It is a cold rainy day here in northern Cali. I’m not complaining though. We need the rain desperately here as we have been terribly drought stricken. Did you know California produces half the countries fruits, vegetables, and nuts? You’re Welcome. So wish us rain!

Even when berries are not in season you can still enjoy them! I went the frozen route with this recipe. I have actually been eating a lot of frozen berries lately thanks to Laura Miller who does the amazing you tube series Raw. Vegan. Not Gross. She recently made this video where she talked about eating bowls of berries with almond poured on top. Like berry cereal! I don’t know why I never thought of something so simple, and I have been eating bowls of fruit this way often ever since! Today I woke up wanting something extra special, so waffles it was. I put a ton of blueberries in these waffles and then topped them off with a mixed berry compote to make the whole thing just extra berrylicouse. And its berry good!! Be extra bad and throw on on dollop of coconut whip!

Print Recipe Triple Berry Waffles Servings: 8 small Waffles Author: Dora Daily Ingredients For Waffles

2 Cups Blueberries fresh or frozen.

3 Cups Flour

1 3/4 Cup Almond Milk

3/4 Cup Vegetable Oil

2 Tbs Sugar

4 tsp Baking Powder

2 tsp Vanilla Extract

1 tsp Salt

For Berry Compote

1 Lb Mixed Berries. I used a bag of frozen that contained blueberries raspberries, and strawberries.

1/4 Cup Sugar

1 Tbs Lemon Juice

Optional Coconut Whip

1 Can Coconut Cream or full fat coconut milk. 12 to 14 oz. Refrigerated for at least 4 Hours.

1/2 Cup Powdered Sugar

2 tsp Vanilla extract. Instructions Preheat Waffle Iron.

Mix oil, milk, vanilla, and sugar together.

Mix flour baking powder, and salt together.

Combine wet and dry ingredients.

Fold in blueberries.

Pour batter onto waffle maker and cook according to your manufacturers directions.

Pour mixed berries into a small pot on the stove. Mix in sugar and lemon juice.

Cook on low simmer for 10 minutes or so until berry mixture thickens a little. Let cool for a few minutes.

Open chilled coconut cream and scoop out thickened cream into a bowl or kitchen aid mixer.. Do not include the small amount of liquid in bottom.

Whip coconut cream on medium high with your stand mixer or hand mixture for 3 or 4 minutes until creamy like, well, whip cream. Add powdered sugar and vanilla, and whip until soft peaks begin to form.

Top waffles with berry compote and a dollop of whip!

Notes:

You can easily remove the sugar from this recipe and still be perfectly happy.

For coconut whip I always use Coconut Cream. You can also use canned full fat coconut milk. I like coconut cream because it is really fatty and hardly any liquid after you refrigerate it, so I recommend using it if you can find it.

Make it, eat it, enjoy!

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