Is there a better way to start the day than with waffles? These fluffy, crispy, more-ish waffles will give you that sweet hit first thing in the morning, but unlike regular waffles, they’re packed with plant-based power to give you a boost and keep you feeling fuller for longer.
Oat flour, unlike wheat flour, is high in protein (the cup and a half in this recipe packs in 19 grams) plus fiber and slow-release carbohydrates. That’s why many nutritionists suggest oats as a perfect breakfast food. You can buy ready made oat flour, or make your own by blending rolled oats into a fine powder in a food processor.
Chickpea flour is even higher in protein than oat flour with a whopping 22g per 100g of flour. It’s naturally gluten free, and acts as a great binding agent, giving these waffles their amazing firm-yet-fluffy texture without the need for eggs.
Instead of butter, this recipe uses coconut oil, which is full of healthy fats for a boost of energy, and fatty acids that help to fill you up. We also switched out regular sugar for coconut sugar, which has a lower glycemic index, as well as antioxidants and minerals like potassium, zinc, calcium and iron.
Finally, we added in our brand-new Mixed Berry flavor of Daily Boost, The 6 pumps in this recipe contain 18mg of Performance CBD™ from full spectrum, vapor extracted hemp oil for the ultimate plant-powered boost. We’ve also included a bonus recipe for delicious vegan berry ice cream to complement the flavors. It goes pretty great with these waffles, though we say so ourselves!
Makes 2 servings
1 ½ cups oat flour (see above for how to make your own)
1 tbsp chickpea flour or garbanzo bean flour
¾ cup plant milk of your choice (we recommend oat milk)
⅓ cup coconut oil, melted
2 tbsp coconut sugar
2tsp baking powder (gluten free if necessary)
1 tsp cinnamon
Pinch of salt, to taste
- If making your own oat flour, tip the oats into a food processor and blend to a fine powder.
- Add the oat flour and all other dry ingredients to a large mixing bowl and mix well with a fork.
- Add all the wet ingredients to a smaller bowl and mix. If the coconut oil solidifies at this point, microwave the mixture for 10 seconds at a time until it melts again.
- Pour the wet ingredient mixture into the dry ingredients and mix, taking care not to over-work it: stop once all the ingredients are combined.
- Let the mixture rest for at least 10 minutes while the waffle-maker heats.
- Spray the waffle maker with a vegan non-stick cooking spray and cook the waffles according to the directions on the waffle-maker – usually around 5 minutes or until they have turned golden brown.
- Serve immediately with your favorite toppings
Hint: if you don’t have a waffle iron, try cooking these waffles on a grill pan: the ridges hold syrup just as well as the squares on a traditional waffle.
Bonus: Try this delicious 3-ingredient vegan ice cream on top!
Why not top your waffles with this delicious, guilt-free ice cream? Bonus: it’s vegan, gluten-free, and only has three ingredients!
1 banana, sliced
½ cup raspberries
1tbsp maple syrup, plus extra for serving
- Freeze the banana slices and raspberries, reserving a few berries for serving
- Once frozen solid, place all the frozen fruit in a food processor with the maple syrup and blend until it reaches a creamy, scoopable consistency.
- Serve immediately on top of waffles sprinkled with fresh raspberries and a drizzle of maple syrup – and be amazed you didn’t try this sooner!