Recipes

Vegan Protein Waffles

I am well aware that I have a problem when it comes to sweet foods. As such, I love indulging in sweet, breakfast foods for lunch (and) or dinner at home. Waffles are an easy, staple recipe all students and young adults should master. Crispy yet soft, sweet but not cloying. When I was younger, my family rarely went all out for breakfast. I am certainly making up for lost time now as an adult.

Maple syrup is one of my favorite condiments, so any vessel to carry it is automatically a favorite of mine as well. Recently, I have grown fond of maple-flavored agave as a lower G.I. alternative. Lower G.I. scores indicate slower blood sugar impact, so agave syrup will not cause insulin crashes and subsequent hunger pangs as quickly as other sweeteners.

This plant-based, high-protein recipe is a grown-up version of the sugar-laden frozen waffles we ate as kids. These vegan protein waffles are so filling and satisfying. They’re a great post-workout recovery meal that will prevent any sense of carb-deprivation!

Ingredients:

  • 1 1/2 cups flour (I go for whole wheat, but white and gluten-free also work)
  • 3/4 cups protein powder
  • 2 tablespoons baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups plant milk
  • 2 tablespoons oil (melted coconut oil is my go-to)

Method:

In a large bowl, sift flour, protein powder, baking powder, cinnamon, and salt together. Pour in plant milk, oil, and fold to combine. Over-stirring will cause the gluten (in wheat flours) to form a tough, dense final product. Feel free to add a few spoonfuls more of plant milk in case the consistency is too viscous.

Place a frying pan over medium-high heat. A trick I learned in middle school is to drop a droplet of water into the pan, and see if it briefly sizzles and evaporates (but not so fast that it barely sizzles!). If this happens, the pan is hot enough.

Grease the pan with the oil of your choice (again I go with coconut), and pour 4″ diameter pancakes into the pan. Let cook each side for about 2 minutes, or until golden-brown. Flip and cook the other side for approximately 1 minute, or until golden.

Serve with maple or agave syrup, berries, nut butter, or sliced fruit!

Hi! I’m Anna. I’m a Junior at Vanderbilt University studying American Studies and French. Find me on Instagram, Twitter, or Facebook to see what I’m serving up next! 

 

 

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