For chicken nuggets: Preheat oven to 400 degrees. Arrange nuggets on a baking sheet about 1-inch apart. Bake for 10 to 12 minutes or until hot; cool slightly and set aside.
Servings and Ingredients
|1 (8-oz.) pkg. Raised and Rooted chicken nuggets, or vegan chicken nuggets|
|2 ½ c. Bisquick original pancake and baking Mix|
|¼ c. vegan granulated sugar|
|2 tsp. Hy-Vee baking powder|
|3 tsp. Hy-Vee pure vanilla extract|
|2 tbsp. Hy-Vee vegetable oil|
|1 ½ c. Silk Oat Yeah extra creamy non-dairy milk|
|Hy-Vee Select 100% pure maple syrup, for serving|
|Fresh blueberries, for serving|
|Fresh strawberries, for serving|
Things To Grab
- Baking sheet
- Hy-Vee nonstick cooking spray
- Waffle iron
- Large bowl
Meanwhile, make Waffles: Heat waffle iron to medium heat according to manufacturer's instructions and spray with nonstick cooking spray. In a large bowl, mix Bisquick, sugar, baking powder, vanilla, oil, and non-dairy milk. Cook in preheated waffle maker until golden brown and cooked through according to manufacturer's instructions.
For serving, chop slightly cooled chicken nuggets into bite-sized pieces and place on waffles. Drizzle with syrup and top with fresh blueberries and/or strawberries, if desired.
HSTV Vegan and Veggie Ventures Breakfast Episode