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.
More details on all my failed waffle attempts can be found here.
So I like waffles better than pancakes for several reasons:
- 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.
- The crispy outside texture
- I can make them without eggs
- Cleanup is easier
Now I also like pancakes better for some reasons:
- They are softer and a little more fluffy (because I usually make them with eggs)
- I like eating things in stacks.
- I can smother stuff in between layers of pancakes
- 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)
Vegan Chocolate Peanut Butter Protein Waffle
- 1 tbsp peanut butter
- 1 tbsp date syrup
- 1-2 tbsp almond milk to thin**
Mix 1 tbsp flaxseed with 3 tbsp of warm water and let sit.
Combine all dry ingredients in a medium mixing bowl.
Stir in date syrup, vanilla, and milk*
Add the flax egg and stir until well combined.
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.
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.
*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