Protein Waffles

One of my favorite dinners when I was a kid was waffles.

Not because I liked waffles. I actually didn’t. I pretty much hated waffles. Would not touch the things for breakfast. At all. Ever. Yuck. No idea why. I must have been scared as a toddler by a waffle.

But dinner waffles were different. Dinner waffles were only to be had once or twice a year. Maybe. And dinner waffles were just a vehicle for the half gallon of ice cream that was sandwiched in between. Yum. Yum. Yum.

Of course, I introduced my nieces and nephews to this divine treat, much to their parent’s delight. (Mwahahahaha) I also was the one at Christmas to give them drum sets, musical instruments, horns. Pretty much anything that would torture their parents. Best. Aunt. Ever.!!!

This is my adult version of those waffles, which I still sometimes pair with (vegan) ice cream, because they were really meant to be together. Honest.

Ingredients:

1 cup of oat flour
1/4 cup vanilla protein powder (I use Raw because it is white and doesn’t have any greenish tint to it)
1/2 teaspoon salt
1 Tablespoon baking powder
1 teaspoon baking soda
1 heaping Tablespoon of arrowroot powder
1 cup almond milk
3 Tablespoons maple syrup
1 teaspoon vanilla
1 Tablespoon apple cider vinegar

Directions: (2 ways)

Vitamix, or other high speed blender:

Put all dry ingredients in blender (If you only have rolled oats, just put them in first and zap them till they are flour) and give them a quick mix to combine. Add all wet ingredients and mix till combined, pausing to scrape sides once or twice.
Let the batter sit 10 -15 minutes while the waffle iron heats up, then cook according to waffle maker directions (I use 1/2 cup of the batter on setting 4 on my machine.

In bowls:

Mix all dry ingredients in a large bowl. Add milk and stir to combine.
In a small bowl, combine syrup, vanilla and vinegar. Add to batter and mix to combine. Let the batter sit 10-15 minutes till fluffy.
Cook according to waffle maker directions.