Strawberry Compote with Simple Breakfast Waffles
April 2, 2021
Easy peasy simple vegan breakfast waffles with a gorgeously glossy strawberry compote made with strawberries and blueberries. Easy to whip up for a fancy weekend breakfast!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 large waffles 1x
For the Strawberry Compote
- 190g frozen strawberries
- 2 Tbsp caster sugar
- 1 Tbsp lemon juice
- 60g frozen blueberries
- 1 Tbsp corn starch
- 2 Tbsp water
For the Waffles
- 350ml soy milk
- 1 tsp lemon juice
- 125g plain white flour
- 60g wholemeal flour
- 2 tsp baking powder
- ½ tsp cinnamon
- 3 Tbsp sugar
- Pinch sea salt
- 3 Tbsp sunflower oil
- 1 tsp vanilla extract
To Make the Strawberry Compote
- Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
- In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
- Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.
To Make the Waffles
- Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
- In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
- In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
- Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
- Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.
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Keywords: strawberry compote with simple breakfast waffles recipe
When making the compote, be sure to not overcook the fruit. The acidity in fruit is what makes it delicious, but it also disappears quickly under hot conditions. This is why we add the blueberries after the strawberries (because they take much less time to cook). Also don’t worry if the compote looks thin half-way through cooking. As soon as you add the corn starch it’ll thicken up!
Waffles LOVE to stick to the waffle iron, so be sure to brush the iron with vegetable oil before you make each waffle.
The waffles will rise much better with a little acidity in the mix – this is why I make a quick soy milk “buttermilk” by whisking together the soy milk and the lemon juice. You’ll notice a lovely fluffy texture to the waffles thanks to this ingredient, so don’t skip it!
The recipe makes 3 large, circular waffles, but this may differ depending on the size of your waffle iron. I like to break the waffles into quadrants when serving a bunch of people. Enjoy!