Hazelnut and pumpkin protein waffles. A delicious, filling, protein packed way to start the day. I made these using Nutreelife pumpkin seed protein powder - it’s gluten free, sugar free and suitable for vegans. Nothing else added, no nasties, just pure pumpkin seed protein. Check out Nutreelife for a lovely selection of vegan protein powders, bars and snacks.
Hazelnut and pumpkin protein waffles
(makes 6 large waffles)
2 tablespoons ground flaxseed + 6 tablespoons water
1 1/2 cups gluten free plain flour (oat flour, buckwheat or spelt (not gf) will also work)
1/2 cup pumpkin seed protein powder I use Nutreelife (or protein powder of your choice)
1 1/2 teaspoons baking powder
3 tablespoons cacao powder
3 tablespoons smooth hazelnut butter
1 1/2 cups unsweetened almond milk or plant based milk of your choice.
1 tablespoon melted coconut oil
½ teaspoon vanilla powder or 1 tsp extract
2 tablespoons coconut sugar
Pinch of salt
1 tablespoon apple cider vinegar
Heat the waffle iron according to manufacturers instructions (I use Andrew James and set it just below the highest heat setting).
Mix the flaxseed and water in a small bowl and leave to one side.
In a mixing bowl, add all the waffle ingredients apart from the vinegar and stir until smooth and lump free. Add the flaxseed mix and stir. The batter will be fairly thick. Stir in the vinegar.
Ladle the batter into the waffle iron following the manufacturers instructions of how much is required and how long to cook. I used about 3 tablespoons of batter per waffle and it takes approx 4 minutes to cook through until they are beautifully crisp on the outside and fluffy on the inside.
Repeat with the remaining batter.
You can keep the waffles warm in the oven if you like until all the batches are ready. Or store remaining batter in an airtight container in the fridge.
Serve with lashings of your favourite toppings such as coconut yoghurt, fresh berries and maple syrup.
If they aren't instantly devoured, store in an air tight container in the refrigerator for up to 3 days.