As I’ve mentioned on Instagram, I keep breakfasts very simple during the week. I usually make a peanut butter and jam sandwich (I love this multigrain bread and this brand) or a bowl of cereal (Rice Krispies or multigrain cheerios as I find they are the ones with the least amount of sugar) for Matthew. It’s simple, fast and he loves it so I have no intentions on complicating my mornings. But on the weekends…..well, on the weekends I go an extra mile and make pancakes, waffles, eggs, scones….let’s just say I make up for the lack of effort during the week 😉
This recipe came out pretty good, but I’ll warn you, if you’re the kind that’s used to consuming SUGAR, then you’ll probably want to adjust the recipe and add some of it. Perhaps 1/4 cup of sugar? stevia? maple syrup? honey? You choose! I personally don’t like adding sugar to any of my recipes, and I find that with waffles, once you pour maple syrup and top with fresh fruit like blueberries, strawberries, bananas (or anything you fancy) you get a good dose of it so I find it unnecessary to include in the recipe.
. 1/2 cup wholewheat flour.
. 1/2 scoop vanilla flavoured vegan protein powder (I used this one)
. 1 tbsp. hemp hearts.
. About 1/2 to 1 tbsp. cinnamon.
I normally like to bake with oat flour as there are tons of benefits from consuming it (oats are good for your heart, have protein, fibre..), and I usually like to sneak in some protein powder because I always think why not? I’m sure you can substitute the oat flour for any other you prefer but like I said, I like the health benefits of it 😉
Ok, so here’s what to do:
. Heat up your waffle maker and grease with coconut oil.
. In a large bowl whisk eggs, almond milk and vanilla essence.
. Add honey and stir.
. In a separate bowl or just on top (I’m lazy at this so usually just do it right on top and don’t bother to combine separately), combine all dry ingredients.
. Add dry ingredients to wet ingredients and stir with a wooden spoon.
. Add a large spoonful to your waffle maker and cook until golden brown.
This recipe yields 4-5 round waffles and they can easily be stored in a large ziploc in the freezer. Just take out, defrost and lightly toast when ready to eat 😉
