Your new favorite healthy vegan protein waffle recipe

Find your new favorite healthy vegan protein waffle recipe below! They are so flavorful and nutrient packed, you won’t believe they’re healthy for you! But they truly are!! Just run to make these. This recipe has been my go to. I showed it to my people and had many great feedbacks. Safe to say it’s tested and approved. It is also gluten free, refined sugar free, and oil free (the batter is oil free, but there will be a bit of oil used to cook them).

HOW TO MAKE THESE?

Ingredients

Oats I love to use oats in my recipes, I feel like it’s more filling than other grains (at least for me), due to a high content in fiber. It brings antioxidants not found in other cereals grains. The antioxidants called avenanthramides can help reduce inflammation and contribute to good heart health. the soluble fiber in oats can keep blood sugar from rising after a meal. Oats are known to be one of the most nutritious foods, also a decently cheap item to always have near by.

According to Healthline, oats are said to be a good source of carbs and fibers. Additionally, they’re a great source of high quality protein well balanced in amino acids. Oats contain vitamins, minerals and antioxidants such as Manganese, Phosphorus, Magnesium, Copper, Iron, Zinc, Folate, Vitamin B1, Vitamin B5.

Brown rice flour is a flour I love using because it’s made from whole grain as well. Brown rice flour is “healthier” than white flour in the sense that it contains more minerals, so every calorie from brown rice flour is just more nutritive. Unrefined grains are known in general to help reduce inflammation in the body.

Boiled purple sweet potato (Okinawa sweet potato) or banana can be used in this recipe. I used to make this recipe only with banana, but since banana has a similar texture as boiled sweet potato, I wanted to give it a shot and switch it up. It was a great success. Lately I’ve been doing this recipe only with Okinawa sweet potato, and it is so so filling! It’s an ingredient very present in Hawaiian cuisine and I just love putting them all over my meals. They are strong in anti oxidants and anti fungal levels. I love just packing my foods with anti oxidants and anti fungal foods to work in prevention. I nourish my body with natural medicine and I never really need to see a doctor. These yummy sweet potatoes are also high in fiber, iron, potassium and vitamin B6.

According to Down to Earth Hawaii, some studies have shown that Okinawa sweet potatoes are 150% higher in antioxidants than blueberries.

Almond milk is one of my favorite plant based beverage alternative. But it is more harmful to the environment than oat milk. It does require lots of water to grow almonds. So I’m working towards switching more towards oat milk consumption. Both will work for this recipe. I just really enjoy the lower amount of calories in almond milk.

Vegan vanilla protein powder is one of my staple ingredient I use in all my healthy protein baking and my daily foods. It’s an important source of protein for my husband and I, as we are on a full plant based diet. I love to use the brand Orgain.

Flax eggs are known to be healthier than regular eggs. One flax egg contains half less calories than a regular egg. Flax eggs are also high in fiber content, and a great source of omega-3 fats. Flax eggs are a bit lower in protein content though. Switching to flax eggs in your baking could help you reduce cholesterol.

Coconut sugar has a lower glycemic index than cane sugar. It gives less of the spiking effect in the blood sugar level. But it is still a type of sugar and is quite similar to regular sugar in terms of calories and carbs. I do love to use coconut sugar rather than regular sugar because it is still lower in sucrose. Cane sugar is 100% sucrose. Coconut sugar is said to be 75% sucrose. A bit less, so it is a nice alternative. I’d say that any type of sweetener still needs to be mindfully consumed!

**Make sure to refer to your specialist if you have any medical conditions, these information come from my personal research, and it works for me in my diet. May not work for everybody 🙂

Instructions

Start with making the flax eggs by putting together 1/4 cup flax meal with 1/2 cup water. Set aside fro 10 minutes or so. The texture will thicken.

In the mean time, blend all dry & powdery ingredients. It will allow the oats to break into flour & get a more homogenous dough. Then, add remaining ingredients and blend well.

Cook the waffles in your waffle maker about 8-9 minutes each, or according to your waffle maker instructions. I use about 1/2 a cup of batter per waffle, you can use more or less according to the final size you wish to get.

HOW TO SERVE?

Enjoy with toppings of choice, I personally love using almond butter, coconut butter, and a liquid sweetener such as maple or agave syrup these days. I also made a protein date caramel (featured on the first picture of this page), and it’s an incredible combination. I love to eat these as dessert, snack, or have them ready to eat on the go, ideal snack for busy day and travels.

You could absolutely eat these waffles with vegan vanilla ice cream.. get creative!

HOW TO STORE?

Store the waffles in a sealed container for about 4 days after making them. After this amount of time, the waffles will not be very fresh anymore, I don’t recommend pushing it further than this time 🙂 The best is to enjoy them the same day or one day past the day of making them !!

Thank you for reading and I hope this recipe becomes your staple as much as it is mine!

-Nati xx