Oatein Waffles (oats + protein + vegan + gluten-free + refined sugar-free!)
Photo by Hannah Kaminsky
These are my new go-to waffles! They’re crispy, made from whole foods, packed with protein, delicious, and SO EASY to prepare! Just throw it all in a blender and you’re good to go. Plus, leftovers work beautifully - The batter stores well (see note at the bottom), or you can freeze the waffles themselves and reheat in a toaster or air fryer.
My picky daughter Alethea even likes them, and says they remind her of a childhood favorite cereal, peanut butter puffins! I hope you love them too. Serve with fresh fruit, vegan yogurt, maple syrup, or whatever your heart desires. :)
INGREDIENTS:
2 1/2 cups rolled oats
10.8 oz. package silken tofu
One ripe banana
1 cup unsweetened soymilk
1/4 cup peanut butter protein powder (we like Natural Grocers organic unsweetened, but any kind is fine)
1 tablespoon vanilla
1 tablespoon cinnamon
1/4 teaspoon salt
Optional:
1/4 teaspoon nutmeg
Add last:
1 teaspoon baking soda
1 teaspoon baking powder
PREPARATION:
1. Blend everything but the baking soda and powder until smooth.
2. Blend or stir in the baking soda and powder just until combined.
3. Preheat a waffle iron, spray with a neutral flavored oil, and cook according to your waffle iron instructions.
4. When there is no more steam being released from the waffle iron, remove, serve with desired toppings, and enjoy!
NOTE: If you have leftover batter, you can store it in the fridge for several days - however, I strongly recommend thinning it down a smidge first, using water or soymilk. If you don’t, it’ll be as thick as concrete the next day, due to the oats setting up!