Valentine's Day Protein Waffles
I'm so busy I almost forgot to share this V-Day recipe with you! Anyways, they said 'better late than never' and it's still february 14th so here you have a lovely recipe dedicated to all the waffle lovers out there and those who live the fit life. These cuties are packed with a good dose of plant-based protein and they have a really nice texture: slightly crispy on the outside but oh so tender on the inside (just like myself, ha! ;-p).
I used heart-shaped plates because my belgian waffle maker has interchangeable plates and I couldn't resist buying a new set of plates (Amazon gift cards are one of life's pleasures) but feel free to use your regular waffle iron and prepare them any other day. Perhaps this weekend? Any day is a great day to enjoy freshly-made warm waffles with a dollop of creamy coconut yogurt (I'm obsessed with it!), fresh berries and a lot of maple syrup.
A lot of people hate Valentine's Day and I can understand why, it's a commercialized holiday, but even though I've never celebrated this day I also think it's a good excuse to indulge in chocolate or any other sweet treat. You don't have to buy super fancy gifts to your sweetheart, you can prepare a yummy dinner at home...and do the dishes later for extra bonus points.
(yield: 12 small waffles)
3/4 cup spelt flour.
1/4 cup protein powder.
1/4 cup coconut flour.
2 tablespoons coconut sugar.
1 teaspoon baking powder.
A pinch of pink Himalayan salt.
1/2 teaspoon pure vanilla powder.
1 1/4 cups unsweetened oat milk.
2 tablespoons ghee (or margarine or semi-solid coconut oil for vegan option).
Creamy coconut yogurt.
Pure maple syrup.
- I like to use ghee for my waffles but if you want to make this recipe 100 % vegan simply use 2 tablespoons of semi-solid coconut oil or non-hydrogenated vegan margarine.
- For best results I recommend using vegan vanilla-flavored protein powder or almond protein powder. If you use hemp, pea or other protein powder the results might vary, you will need to adjust the amount of milk and possibly the waffles will look darker.
In a large bowl sift together the spelt flour, protein powder, coconut flour, coconut sugar, baking powder, salt and vanilla. Mix with a wire whisk until everything is combined and set aside.
Melt the ghee in a small saucepan, let it cool a bit, and whisk in the veggie milk (I recommend oat or coconut milk, both unsweetened).
Pour the wet mixture into the dry ingredients and mix until a soft batter forms, do not overmix, the batter will be ready as soon as there are no visible lumps.
Let the waffle batter rest while you preheat the waffle maker. Once the plates are hot lightly grease them with coconut oil or ghee and pour in enough batter to cover all the cavities; just make sure not to overfill them in order to get perfectly shaped waffles.
Cook the waffles following the manufacturer's instructions or until they have the desired texture, personally I love them crispy on the outside and tender on the inside. Depending on your waffle maker you can choose the level of crispiness and color.
Serve immediately and decorate with fresh berries, coconut yogur and a generous drizzle of pure maple syrup.