Vegan Chocolate Peanut Butter Protein Waffle

This was my¬†first successful egg-less protein waffle. I have yet to master egg-less pancakes but I might need to because I miss those too. And I definitely can’t have eggs as much as I used to. That has been confirmed. Of course my first protein waffle would be chocolate + peanut butter, because no two things in this world go better with each other than chocolate and peanut butter do. I failed at roughly my 6th waffle attempt just before making this one and finally everything I needed to do clicked and I got it right on my 2nd try that morning…after having to trash the first one.

Chocolate Peanut Butter Protein Waffle

More details on all my failed waffle attempts can be found here.

So I like waffles better than pancakes for several reasons:

  1. I only cook one waffle (or two if I make them for Justin). They are not necessarily faster but I pay less attention to them because they cook longer in the waffle iron and I can just look over to see if the “ready” light is on.
  2. The crispy outside texture
  3. I can make them without eggs
  4. Cleanup is easier

Now I also like pancakes better for some reasons:

  1. They are softer and a little more fluffy (because I usually make them with eggs)
  2. I like eating things in stacks.
  3. I can smother stuff in between layers of pancakes
  4. They are a bit more photogenic than my vegan waffles. (NOTE: If I make a waffle with an actual egg the edges are cleaner and more photogenic)
Chocolate Peanut Butter Protein Waffle-9691
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Vegan Chocolate Peanut Butter Protein Waffle

Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 belgian waffle

Ingredients

Waffle

Sauce

  • 1 tbsp peanut butter
  • 1 tbsp date syrup
  • 1-2 tbsp almond milk to thin**

Instructions

  1. Mix 1 tbsp flaxseed with 3 tbsp of warm water and let sit.
  2. Combine all dry ingredients in a medium mixing bowl.
  3. Stir in date syrup, vanilla, and milk*

  4. Add the flax egg and stir until well combined.
  5. Scoop batter into the middle of a waffle iron and cook for 5-8 minutes. Batter should spread itself out when the iron is closed.
  6. While waffle is cooking, place the date syrup, peanut butter and a small splash of milk in a pinch bowl. Microwave for 20 seconds then stir well. 

Recipe Notes

*milk quantity depends on protein powder type and brand. Start with 4tbsp and add 1 tbsp at a time to get the right consistency. Batter should be thick, but not dry. **Add a small splash

 

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