Is there a better way to start the day than with waffles? These fluffy, crispy, power 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 power waffles sprinkled with fresh raspberries and a drizzle of maple syrup – and be amazed you didn’t try this sooner!