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Mexican Chocolate Waffles Vegan Style

A hotbed of culinary creativity, San Antonio continues to embrace its traditional Hispanic heritage. In this recipe by local Chef Rebel Mariposa, authentic Mexican flavor profiles delicately dominate, San Antonio-style, by introducing cacao, cayenne and cinnamon. "I watched my Tias (aunts) take recipes from American cookbooks and magazines and put a Mexican twist on them. They would say things like 'it doesn't call for cayenne but let's add it anyway, it will taste better if we do,'" Mariposa says. This Vegan Mexican Waffle combines the artistry and modern flare of San Antonio's local food scene with traditional staples of Mexican cuisine.
May 04, 2015


Serves: 4-6

Plug in and preheat your waffle iron.
Mix almond milk and lemon juice in a small mixing bowl and let set aside for at least 4 minutes. It will start to curdle slightly and thicken like buttermilk.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add the maple syrup and vanilla extract to the milk.
Add wet ingredients to dry and mix well. Test batter for sweet- ness and flavor. Add more sweetener, vanilla extract or cinnamon if desired.
Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook for 7-8 minutes or according to manufacturer instructions.
Carefully remove waffles and serve immediately with desired top- pings, such as fresh berries and more maple syrup.

(Note: if making several waffles one by one you can place them in an oven set at 200 degrees to keep them warm until desired amount is made).


  • 1 cup unsweetened almond milk plus juice of 1 lemon
  • 1/2 cup maple syrup
  • 1 teaspoon of vanilla extract
  • 1 1/2 cup whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper (add 1 teaspoon if you want more of a kick)
  • 1 teaspoon of cinnamon
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