Omega Rich Vegan Waffles
- 4 cups all purpose flour (you can use barley, spelt, whole grain flour, gluten free or any other flour option of your choice)
- 1/3 cup organic coconut palm sugar (Here’s why I love it so much!)
- 1/4 tsp salt
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 3 1/2 cups silk dairy-free almond milk (Note: different non-dairy milk options will give the batter a different consistency – you may need to add more.)
- 1 tbsp vanilla extract
- 4 x chia egg mixture (1 tbsp chia seeds + 2 tbsp water soaked together until resembles gel)
- 2 very ripe mashed bananas (I use the ripe ones that I’ve thrown in the freezer – I thaw them in the microwave and mash.)
Want to increase the protein content? Add 4 scoops vega one vanilla protein powder to the mixture and 1-2 additional cups of milk.
- Sift flour into a large bowl.
- Add in the baking powder, salt, cinnamon, nutmeg, cardamom, sugar and whisk.
- In another large bowl make your chia egg mixture. Once gel has formed (2-5minutes) add the vanilla extract, mashed bananas and mix. (Did you know, 1 tbsp chia seeds with 2 tbsp water replaces and egg in baking? For this recipe we’re replacing 4 eggs so we’re mixing 4 tbsp chia seeds with 1/2 cup water and allowing it to form a gel before adding it to the recipe.)
- Combine the wet ingredients into the dry ingredients, slowly adding the almond milk to the batter.
- Whisk the batter together well and check the thickness or viscosity. If it’s too thick, add in a splash of on-dairy milk. If it’s too thin, add in a sprinkle of flour. You want a pourable batter that will hold its shape for a second before falling back into the rest of the batter. Depending on the non-dairy milk I choose I use anywhere from 3.5-4 cups total in this recipe.
- Pour batter into waffle iron and cook at medium heat until ready.
I topped these waffles with pureed raspberries and aquafaba whipping cream; a delicious vegan whipping cream option.
Have you had Aquafaba before? If not, you’re missing out!
Here’s how to make it:
- Liquid from 1 can organic chickpeas
- 1/2 cup powdered sugar.
- Simply drain the can of chickpeas over a colander, reserving the liquid.
- Add the powdered sugar to the liquid and start mixing on low gradually moving to high. Keep mixing until peaks form. (I usually pour the liquid and powdered sugar in my kitchen aid and let it mix on high for about 5-8 minutes or until it thickens and peaks form.)
- Add the whipping cream to your waffles and enjoy!
Note: I use a large 4 piece electric Belgian waffle maker. This recipe makes 16 large waffles. I love having extras as they’re great for freezing and throwing into the toaster for a quick and easy breakfast on the go. They will also stay fresh in an air tight container in the fridge for up to 1 week.
PureSense Health Clients: 1 Waffle = 2 Starch + 1 Fat
Recipe Yields: 16 Waffles
Note: If you made the recipe with the addition of protein powder, banana and milk the recipe yields 20 waffles. Count 1 waffle as 1 Starch +1 Protein + 1 Fat