1. In a small bowl mix together the soy milk, ACV, lemon juice and vanilla essence and set aside for a few minutes to thicken into vegan ‘buttermilk’.
2. In a large bowl, sift flour, baking powder and salt before slowly adding in the vegan buttermilk and Fix & Fogg Cookie Time® Cookie Crunch. Mix together until just combined.
3. Scoop the batter into the pre-heated waffle iron 1/2 a cup per waffle.
4. Serve with fresh banana, raspberries and drizzle in Cookie Time® Cookie Crunch caramel (melted Cookie Crunch and 1 tsp coconut oil!).
