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
1/2 tsp baking powder
Berry nice cream
1/2 cup frozen berries
1 frozen banana (sliced before freezing)
1 tsp almond milk
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:)