This morning before work I needed waffles… bad. We were out of our homemade bulk mixture and didn’t have any box mix as a backup! Then I remembered the new Vegan Baking Classics cookbook I bought had a quick whole wheat waffle recipe! (A special thanks to my DM friend Danielle for that tip, too! I quickly loaded my handy-dandy Kindle app and got to measuring. I modified some things here and there, like cutting the oil in half, adding a banana and some protein powder and adding vanilla. They turned out great! I even mixed up a quick berry compote to top it off.
2 tbsp. water
1 1/2 c. rice milk
1/4 c. vegetable oil
1/3 c. mashed overripe banana
1 tea. vanilla
2 c. whole wheat flour
1 scoop vanilla flavored protein powder
4 tbsp. baking powder
1 tbsp. light brown sugar (loosely packed)
1/4 tea. salt
1 c. frozen mixed berries
1-2 tbsp. maple syrup
Preheat your waffle iron.
Measure out all wet ingredients into a bowl and set aside. Measure out all dry ingredients into a separate bowl and stir to combine. Add the wet mixture to the dry and stir until just combined, some lumps are ok. Spray vegetable oil onto your waffle iron and fill bottom waffle tray with batter until it spreads to the edges. Close iron and cook based on your iron’s instructions.
For the compote, place frozen mixed berries in a microwave safe dish for 1 minute. Remove from microwave and add 1-2 tbsp. maple syrup and stir. Pour over waffles and enjoy!
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