These light and fluffy spelt waffles are a perfect template for your favorite flavorings -- the ones pictured here were flavored with matcha powder and beet powder. Regardless of what you put in them, they make a truly special breakfast when topped with crushed nuts and fragrant rosewater-scented maple syrup.

Spelt Waffles With Rose Water Maple Syrup [Vegan]

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For the Waffles:
  • 1 cup spelt flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon matcha powder (or beet powder), sifted (optional)
  • 1 cup coconut milk (or other plant-based milk)
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • Chopped nuts to serve (pistachio, walnuts, almonds etc)
For the Rosewater Maple Syrup:
  • 1/2-2/3 cup maple syrup
  • 2-3 teaspoons rosewater
  • Pinch of salt


  1. In a large bowl, combine flour, baking powder, sea salt, cinnamon, nutmeg and matcha powder (if using) and mix
  2. In a smaller bowl or large measuring cup, whisk coconut milk, coconut oil, maple syrup and vanilla
  3. Pour milk mixture into flour mixture and stir well until well combined
  4. Preheat and grease your waffle iron
  5. Pour about 1/3 cup of batter into waffle iron and cook per the waffle iron’s instructions
  6. To make rosewater maple syrup; combine maple syrup and rosewater with a pinch of salt in a small pan
  7. Bring to a boil and let simmer for 2-3 minutes
  8. Let it cool and pour over waffles, sprinkled with some crushed nuts to serve


Tip: I usually make three batches; matcha green tea powder, beet powder and plain. You can be can also be creative and blend fruits like banana, strawberries and blueberries in the milk to create flavorful fruit versions (you may have to adjust the liquid slightly, you want a thick pancake-like batter).


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