Chocolate Protein Waffles (silicon mould edition)

Serving : 1 (produces 3 pcs x 12cm x 7.5cm size waffle)

Prep time: 5mins ; Baking time: 18-20mins

1/2 cup of rolled oats  ( I used wholegrain rolled oats)

1 tbsp almond milk

3 flax egg or egg white for non-vegans

1 1/2 tbsp of protein powder

1 tbsp melted vegan Chocolate

1 banana

1/2 tsp baking powder

Berry nice cream

1/2 cup frozen berries

1 frozen banana (sliced before freezing)

1 tsp almond milk

Let’s start:

Preheat oven to 200°C / 400°F

Spray some coconut oil on the silicon mould.

For the berry nice cream, just blend till its of a smooth consistency. I added a splash of almond milk to make it more runny and smooth.

In a blender, pour the rolled oats and blend till it become like a flour texture. Add the remaining ingredients in and blend till everything is fully combined. Do not over “blend” the mixture. Pour the mixture into a silicon waffle mould and baked it for 16-18mins.

Remove the waffle from the silicon mould and leave it on the cooling rack for 3mins.

Once the waffle is kind of cool, assemble everything in a serving bowl. I added some cocoa nibs, grated coconut, sliced strawberries, cashew frosting , and grated vanilla for the final touch:) Don’t forget to drizzle a good amount of maple syrup😎.

There you go:)

*This mixture is only suitable for silicon mould as it’s quite watery. Not advisable to be used on waffle machine unless you edit the proportions:)