It’s another waffle Wednesday and you know what that means – Another vegan protein waffle recipe! I will start making some more interesting flavor combinations. The chocolate chip blueberry ones I tried with a different base recipe last weekend did not turn out well enough to photograph. They were delicious but they stuck to the waffle iron and fell apart as I tried to get them out. So I’m posting the chocolate almond one you see here instead. I made them a while ago, but chose to post some of my more interesting ones first. Like the peanut butter and jelly ones!
So I’m brainstorming some more unique protein waffle ideas and I have
some a lot that I really want to try out:
- Almond Joy
- Mint Chocolate Chip with coconut cream
- Blueberry with Cashew-Coconut Cream
- The Elvis Protein Waffle
- Oatmeal Cream Pie Waffle Sandwich (inspired by Little Debbie)
- Banana Cream Pie
- French toast waffles
It’s going to take a while to get to all of these. Especially since I think the best batter recipe has to have eggs in it and they really don’t sit right with me so I have to eat them very infrequently. I think I can justify a once-a-week waffle though!
So what makes my protein waffles so healthy?
- Vegan Protein Powder – all natural ingredients and of course, packed with protein.
- Almond Flour – Vitamin E and healthy fats
- Cocoa Powder – iron and fiber
- Unsweetened Almond Milk – low calorie, low sugar, but natural healthy fats and vitamins/minerals included
- Flax egg – Omega 3’s. We need them.
- Naturally sweetened with Date Syrup
And what makes them so delicious even though they’re healthy?
- Almond butter – can’t go wrong with nut butter at all. I love them all.
- Chocolate – both from cocoa and chocolate protein powder – never too much chocolate!! As long as you use dark chocolate chips (dairy free if you are strictly vegan), and use them in moderation it is still a healthy treat.
- Strawberries – sweet and delicious
- Date syrup to sweeten waffle batter – natural and has a light caramel flavor to it. Maple syrup also gives that classic maple taste that most waffles have (after smothering them in syrup though).
So go ahead and have dessert for breakfast. It won’t kill you.
Vegan Chocolate Almond Protein Waffle
- 1 serving chocolate protein powder plant-based
- 2 tbsp date syrup or maple syrup
- 1/4 tsp baking powder
- 1 flax egg 1 tbsp flax + 3 tbsp hot water*
- 1 tsp vanilla
- 1/4 tsp almond extract
- 2 tbsp date syrup honey or maple syrup
- 4-6 tbsp unsweetened almond milk or milk of choice**
- optional add-ins: strawberry chunks, chocolate chips, almonds.***
- 2 tbsp almond butter
- 1 tbsp date syrup or maple syrup
- unsweetened almond milk to thin or milk of choice
Preheat waffle iron and spray with cooking oil
In a small pinch bowl, add the flax seed and hot water and let sit for at least 5 minutes to thicken.
In a medium-large bowl, combine all dry ingredients and whisk to get any clumps out
In a small bowl, stir together the extracts, date syrup, flax egg and 1/4 cup of milk.
Pour wet into dry and stir well. If batter is too dry add more milk.
Scoop batter onto center of waffle iron (no need to spread it out), close and flip to let it cook. I set mine to minimum time which is around 5 minutes. somewhere between 5-8 minutes is typical.
While cooking, stir together the almond butter-syrup ingredients. Drizzle over finished waffle and top with anything you desire.
*You may substitute the flax egg for 1 egg or 2 egg whites if you aren't strictly vegan.
**Milk quantity varies by type of protein powder. Start with 1/4 cup and add 1 tbsp at a time until desired consistency is reached. Batter can be thick but not too dry.
***I chose to add strawberries, chocolate chips AND cocoa nibs on top instead of anything in the waffle batter but both ways are delicious!
****I use this waffle iron and so far I love it! Easy to clean because the plates are removable and dishwasher safe.