It may have taken 5 or more attempts but I’m finally happy enough with this waffle recipe to share it! Crispy on the outside, doughy, almost bready in the middle, lightly sweet, with an optional protein boost.
When you do include the pea protein the batter will thicken up a bit and changes the final consistency just a little but I do like to get a hit of protein in my morning meal particularly when it’s post workout.
These waffles are pretty carb heavy, so it depends on your appetite whether you consider one batch a single serving or two portions. My calories are quite high at the moment as I’m in bulking period and as I do try and get a good 1/3 of my carbs in post workout, these waffles are an easy way to get in a nice amount without having to consume too much volume!
Topped with berries, honey and dairy free coconut yogurt, the end result is as pretty as it is delicious!
Here’s to many more successful waffle creations from here on in!
Vegan Protein Gluten Free Waffles
Prep Time: 5 minutes
Cook Time: 8 – 10 minutes
Keywords: fry breakfast snack gluten-free vegan vegetarian soy-free buckwheat flour pea protein
Ingredients (Serves 1 (3 waffles))
- 60g Buckwheat Flour
- 10g Arrowroot starch
- 12g Pulsin Pea Protein Isolate
- 10g White Rice Flour
- 200ml water or unsweetened almond milk
- 2 tbsp (20g) applesauce
- 1 tsp baking powder
- ½ tsp apple cider vinegar
- 10g Honey; use maple syrup to keep these vegan friendly
- ¼ tsp cinnamon
- ½ tsp vanilla extract
Preheat waffle iron.
Blend together all waffle ingredients.
Grease waffle iron with spray cooking oil.
Pour batter into waffle iron; I got three thick Belgian style waffles.
Cooking time will vary depending on waffle iron and thickness of waffles as will amount of waffles created.
I cooked mine for 8 minutes. Do not open waffle iron for at least the first 4 minutes, although it might be tempting!
Repeat with remaining batter.
Serve topped with dairy free yogurt, honey and berries!