Maggie’s Waffles for Patrick

By Maggie Baird

Patrick has a special fondness for Waffles so I created this recipe for a healthy, light and tasty version that can even accommodate a protein boost if you want to add the protein powder. Aqua Faba keeps them fluffy and gives that special waffle texture!

This recipe is gluten-free.

YIELDS: 4 servings

COOK TIME: 5 mins

PREP TIME: 20 mins

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INGREDIENTS

  • 1 cup oat flour
  • 1 c (1 to 1) gf flour or regular flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cup plant milk (preferably soy)
  • 1 tbsp lemon juice
  • 1 tbsp ground flaxseed in 2 tbsp water
  • 1/2 cup mashed banana (about 1 small), or applesauce
  • 1/2 cup aquafaba, whipped to soft peaks
  • Dash of cream of tartar (optional)

Optional: plant-based protein powder added to dry ingredients. I added 1 scoop of Ka’Chava vanilla, and it worked great.


RECIPE

  1. Combine flaxseed meal and water, and allow to sit for at least 10 minutes.
  2. Combine plant milk (preferably soy milk, but anything will do) and lemon juice, and allow to curdle.
  3. Combine oat flour, gluten-free or regular flour, baking powder, soda, salt, cinnamon, and optional protein powder. Stir to combine.
  4. Stir mashed banana or applesauce into the soured milk mixture. Add the flax mixture.
  5. Combine wet and dry ingredients together.
  6. Whip aquafaba and cream of tartar until soft peaks form.
  7. Fold whipped aquafaba into the batter gently until blended but not overmixed.
  8. Use a preheated waffle iron to make your preferred size and shape. This will also work as pancake batter. Very light and fluffy.
  9. Serve this with your favorite toppings…plant-based butter and Maple Syrup, or, for a sweet but high-protein topping, I enjoy frozen blueberries mixed with chia seeds. Add a little water or juice and cook until jam-like.