Category Archives: Waffle Wednesday

Waffle Wednesday: Oatmeal Protein Waffles Three Ways

No, this is not a smoothie you are looking at.

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I’m not a smoothie fan. Too cold. Too liquidy. No chew. And worst of all, most of the time it has no caffeine. What’s the point of a specialty beverage if it does not contain caffeine!?

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Nonono, today we are blending up Oatmeal Protein Waffles. A big ole’ batch meant to serve four. Or give me four days worth of quick breakfasts before I stumble out the door.

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Ingredients:

  • 2 cups oatmeal (rolled or quick)
  • 1/2 cup unflavoured soy protein powder (you can use 1/2 cup cottage cheese or Greek yogurt here too – I’ve had much success with them!)
  • 1 tbsp baking powder
  • 2 tbsp brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tbsp cinnamon
  • milk until desired consistency (it think I used over 1 cup?)

Directions:

Throw it all in a blender and blendbabyblend!

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The great thing about a plain waffle recipe like this is that you can dress them up differently each time you have them! Dipped in a peanut butter/syrup sauce such as the above is my all-time favourite way.

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If you want something that will stick to your ribs, fried eggs on top are the way to go.

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Runny yolks are like a golden syrup…mmm…

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Yogurt of course is a traditional topping, but cottage cheese or ricotta cheese is just as good! I like to mash it up with almond butter, syrup and cinnamon to complete the topping.

However, if you want to change up the flavour of the waffle, you should probably check out these recipes:

Carrot Cake Waffles

Dark Chocolate Coconut

Citrus Poppyseed Waffles

Cardamom Sour Cream Waffles

Whole Wheat Pumpkin Waffles

Cornbread Waffles

Sweet Potato Maple Waffles

Whole Wheat Double Chocolate Chip Waffles

Whole Wheat Butternut Waffles with Cinnamon Cream

 

And if you’re having a hard time keeping your waffle belly at bay, you should check out my guest post on Morgan’s blog all about planks!

 

Soooo have I convinced you to buy a waffle iron yet?

Waffle Wednesday Revisited

It’s been a while, no?

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I haven’t made waffles since the vegan waffle disaster. I remember this specifically because after I cleaned the mess off the iron and put it back in its place on top of the fridge, it fell. The iron sought revenge for the vegan waffle disaster by hurling itself toward my spine, then bouncing off my back to crack on the floor. 

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Needless to say, the whole episode turned me off waffles for a while.

But now that I’m a working woman, I find myself once again looking for quick and easy breakfasts to get me out the door faster in the morning. I awoke Saturday morning finally craving waffles again and had the bright idea to make extra for the week!

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I polished off the rest of the pancake/waffle mix in my dad’s cupboard. I really dig this stuff. Although it’s just flour with a bit of baking power, soda and sugar. I also added a few tablespoons of soy protein powder for staying power. I left out any oil and swapped out half the milk with unsweetened applesauce.

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I ended up with three waffles. One of which I ate immediately with yogurt on top. The other two frozen and ready for toasting on a weekday morning!

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Seriously. Who says waffles are for decadent weekends only? Especially when made healthier like this batch. I think any day of the week deserves to start off just as sweet.

Vegan Waffles: Do Not Try This At Home

Le sigh.

To be honest, I wasn’t that nervous entering vegan week. I knew I had a bunch of delicious vegan recipes up my sleeve. There was no way I would go hungry.

But there was one nagging issue.

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I mean, I’m the self-proclaimed Waffle Queen. Waffles are what I do. I often make waffles without the use of cow’s milk. But I rarely make waffles without eggs.

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I searched the internets, finding picture upon picture of successful egg-free attempts.

Just leave out the eggs? Just like that? No chia egg or flax egg?

I started up the waffle maker. Mixed up my flour, vegan protein powder, baking powder, cinnamon, vanilla, coconut oil and almond milk.

I waited. Made coffee. Then it happened.

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The split.

The worst thing that could happen when making a waffle is for the thing to split down the middle, sticking to both sides of the press. I was screwed.

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Parts of the middle were still a little mushy, so I threw it into a frying pan and scrambled the vegan mess.

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In all fairness, the batter was downright delicious. Made only better by topping with toasted sliced almonds, coconut, blueberries and maple syrup. It was more than edible and filled my belly. Which in most cases would be a success.

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But this is my second waffle fail in a row. I would like to blame my waffle iron, but it still churns out waffled pieces of art for my roommie. I would like to blame the recipes, perhaps I should stop experimenting and stick to what I know. At this rate, I’m going to develop a waffle complex.

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At least I can still make a mean cup of coffee. Thank god coffee is vegan ;)

In other news, I am off to Ottawa tomorrow!

I’m taking the train for the first time ever.

To hang out with this girl…

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Sister Sara.

And this girl…

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Soeur Jane.

I hope to do something I’ve been dreaming of since I was a kid.

 
Skate on the canal in our country’s capital!

And hopefully eat more Elgin Street Diner poutine.

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Veganweekwhat?? :P

 

Question of the Day: What is one dish you feel intimidated to make? Right now croissants are at the top of my list. But I hope to tackle them soon!

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