Preparation Time: 10 – 15 minutes
Cooking Time: 3 – 5 minutes per waffle
Makes: About 6 waffles

Ingredients for the waffles:

2tbs ground flax seeds + 6 tbs of filtered water

250g gluten-free flour or spelt flour

250ml unsweetened plant-based milk such as rice milk or almond milk

2tbs Primrose’s Kitchen raw almond and chia butter

1/2tsp vanilla extract/vanilla bean powder

4tbs maple syrup or honey

1tsp baking powder

Ingredients for the toppings:

4-6 handfuls of fruits of your choice – such as blueberries, plums and pomegranate

3-4 tbs of maple syrup

4-6 tbs of plant-based yoghurt (optional)

a sprinkle of bee pollen


In a small bowl, mix together the ground flax seeds and water set aside until the mixture resembles sticky glue (about 5-10 minutes).

In a large bowl, mix together the flour, milk, raw almond and chia butter, maple syrup and vanilla extract/powder. Mix well. Then add the flax seed mixture and the baking powder, mix well again and ensuring there are no lumps.

If required, spray your waffle iron with some oil and heat it up.

When the waffle iron is heated, pour the mixture onto your waffle iron.

Bake your waffles for 3 to 5 minutes or until they are nice and golden brown.

Whilst the waffles are being heated, wash and prepare your fruit, add the maple syrup/honey and mix well.

Serve the waffles warm, with a spoon or two of sweetened fruit and a dolop of vegan yoghurt and a sprinkle of bee pollen.

Note: You can also double the recipe and freeze any surplus to enjoy during the week.

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