Protein Packed Vegan Waffles

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One word, mouthwatering. Not only are the little delights above full of protein, fiber and healthy fats – THEY HAVE A HIDDEN 2 SERVINGS OF VEGGIES IN THEM. If that doesn’t make you tempted to have them for breakfast, lunch and dinner, then I don’t know what would. (C’mon guys, waffles that count as 2 servings as vegetables? Mind = Blown) Honestly, the best part about these waffles is that you can’t taste the veggies, at all, so it’s like inception for your taste buds. Now, I promise I’m done rambling, because I know you guys want this recipe, and pronto. 

 

Vegan Protein Packed Banana Waffles

Recipe:

  • Just under 1 scoop of Vanilla Vega Protein & Greens Protein Powder
  • 1/2 c. Rolled Oats, blended into a fine flour (or just 1/2 c. of Oat Flour)
  • 1 T. Tapioca Starch/Flour (optional)
  • 1 heaping T. Coconut Flour
  • 1 “Chia Egg” (1 T. chia seeds + 1 T. warm water, mixed together until gel like consistency is reached)
  • 1/2 very ripe medium-sized Banana, mashed into a paste (optional, works with or without)
  • 1 tsp. Cinnamon
  • 1 tsp. Baking Powder
  • *** Optional, 2 Tablespoons of your choice of granulated sweetener, or pure maple syrup, to taste.
  • *** Unsweetened Vanilla Almond Milk, amount varies as coconut flour absorbs a lot of liquid, start with 1/2 c. and add more as needed, until a cake-batter like (sort of runny) consistency is achieved. I usually end up adding the almond milk, and then adding water to reach the desired consistency.

Method:

  1. Begin by taking your oats, and using a high powered blender, blending them until a fine flour is made. At the same time, preheat your waffle iron.
  2. Next, add the rest of the dry ingredients together into your blender, and pulse to combine . (Protein Powder, Oat Flour, Coconut Flour, Tapioca Starch, Baking Powder and Cinnamon)
  3. Now, prepare your Chia Egg (see above note), and mash your banana. Begin to add your Chia Egg, Banana and Almond Milk (beginning with 1/2 c.), add them into the dry ingredients, and pulse/blend to combine. If the mixture looks too dry, add more almond milk or water. ** Note, I use a Nutri Ninja 900 watt blender, that technically cannot pulse dry ingredients alone, so I end up adding all of my ingredients into the blender at once (except for the chia egg, which I mix at the end) and just keep adding water and pulsing again until I get the consistency I want.
  4. Let the mixture sit for roughly 5 minutes. If the mixture has shrunk, and looks like it lost liquid, add more almond milk (or some water) until that almost-runny cake batter mixture consistency is reached.
  5. Your waffle iron should be preheated by now, and if so, spray each side with coconut oil non-stick spray, and spoon your mixture into the iron. Time varies on your waffle iron, but ideally the waffle should be firm enough to remove cleanly from the iron, and should have some crisp to it, with a slightly moist inside. I find that leaving the waffle in the iron with the top open for an extra 3 minutes or so really helps to get the bottom to crisp nicely, but you have to watch that it doesn’t burn.
  6. Serve with banana coins, pure maple syrup, and some stevia-sweetened berry compote (1/2 c. mixed berries, microwaved, and mixed with 1/2 – 1 tsp. truvia sweetener)

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I hope that you take the time to try out this recipe, and let me know what you think! I make it atleast once a week for a nice little treat for myself, and I hope you will too!

Mindfully Miranda #2

Wishing you above all Health and Happiness

Miranda xo

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