Description
Get ready for the best week of your life – because you’ll have these fresh and crisp freezer waffles to greet you for breakfast every morning of the week! Crisp, fluffy, loaded with butter and syrup in every nook and cranny, these waffles are the ultimate breakfast.
Ingredients
Scale
- 1 cup Rolled oats, ground into a fine flour ((sub with oat flour))
- ½ cup Spelt flour ((sub with GF 1:1 flour if you're GF))
- 1 scoop Vanilla Protein powder
- 1 ½ tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Salt
- 1 tsp Ceylon Cinnamon
- 1 ½ cups Almond milk ((sub with any plant milk))
- 3 tbsp Vegan yogurt ((I like using almond or coconut yogurt))
- 2 tsp Lemon juice ((sub with apple cider vinegar))
- 1 tsp Vanilla Extract
Instructions
- Begin by preheating your waffles iron.
- In a bowl, add in the dry ingredients, spelt flour, oat flour, protein powder, baking powder, baking soda, salt, coconut sugar and cinnamon. Give it a good whisk.
- Pour in the almond milk, lemon juice, vanilla extract and vegan yogurt and whisk to combine. Do not overmix the batter, otherwise the waffles will end up too chewy – a few lumps, that’s fine!
- If you’re using a belgian waffle iron, you can use half the batter for 1 5” round Belgian waffle. However, for traditional square waffles, you’ll want to use about ⅓ cup of batter per waffle. Cook the waffles for 3-4 minutes, depending on how hot your waffle iron runs and what setting it’s on. I prefer mine crisp, so I usually set the waffle iron on high and cook for 4 minutes. Repeat this process until all the batter is used up.
- Let the waffles cool completely and then place a glass container, separating the layers of waffles with parchment paper. Place in the freezer/fridge. When you’re ready to enjoy the waffles, remove however many waffles you want and pop in the toaster for 2-3 minutes. Then add sliced banana, chocolate and a drizzle of honey on top. Enjoy!