So you might be wondering if we’re veganizing Betty’s Pina Coloda Waffles or her Hawaiian Pancakes. In a way it’s both with the added benefit of a little pineapple juice and coconut flour added to the waffle batter for sweetness and our own take on the schamncy syrup to go with it that has a lot less sugar. I think it still has all the fun and flavor of the original but no eggs or cow’s milk. Fancy while staying easy*. Sounds like a perfect weekend to me.
We’re planning a trip to Philadelphia soon to check out the new restaurant HipCity Veg soon. If you know of any other new vegan hot spots or events coming up that we should put on the calendar this summer – please let us know! We’re always looking for good road trip tips!
OK – Back to waffles! E ‘ai kakou!
Hawaiian Waffles with Tropical Rum & Maple Syrup
2 Cups Bisquick
2 Tablespoons Coconut Flour
1 Cup Soymilk
1 Tablespoon Applesauce or Pineapple Puree
1 Tablespoon Flaxseed (ground)
1/3 Cup Pineapple Juice
Pineapple Slices and Shaved Coconut for toppings
Tropical Rum & Maple Syrup
2 Cups Maple Syrup
2 teaspoons Rum or Rum Extract
1 Tablespoon Pineapple Juice
2 teaspoons Margarine