Waffles are a treat breakfast to be enjoyed on a weekend morning when you have a little more time on your hands to have a proper sit down breakfast with your family, partner or friends.
But the normal ingredients of a waffle means that vegans and people who are gluten-intolerant end up missing out on all the fun.
Here’s an alternative, but equally delicious, waffle recipe that’s high in fibre, high in protein, and, crucially, vegan and gluten-free!
Mmmm… (Picture: Metro)
Here’s what you’ll need to make three medium waffles.
- 60g oat flour – (plain oats blended into a fine flour in the food processor) – use gluten-free if you have an allergy/intolerance
- 1 scoop (21g) vanilla rice protein powder – or protein powder of choice
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp flaxseed
- 3 tbsp hot water
- 100ml milk of choice
- 2 tbsp maple syrup – or liquid sweetener of choice
- 3 tbsp coconut oil, melted
What a tasty way to start the day (Picture: Nadia Al-Khaffaf)
- Make the flax egg by mixing 1 tbsp milled flaxseed with 3 tbsp hot water and leave to sit for 15 minutes. This will create a gel like consistency that will act as an egg replacement.
- Mix the oat flour, protein powder, cocoa, baking powder and salt in a bowl.
- Pour the melted coconut oil, milk and maple syrup and mix everything until well combined.
- Heat your waffle iron and pour about 1/3 cup (5 tbsp) of the batter. Cook for 2-3 minutes. (I cooked mine for 2.5 minutes).
- Optional step – to make the waffles crispier, cook them under a hot grill for a few minutes.
- Top with nut butter, fruit, nuts, seeds and anything else you fancy.