After I created pancakes I wanted waffles. After waffles I want to do donuts. And I think that chain will keep scaling. My family gave me a waffle maker for Xmas and I couldn’t be happier. It works like magic. The best part, you don’t need to be in the kitchen while cooking them, as it happens with the pancakes that you gotta have eyes on the pan so they don’t burn and you have to be present to flip them. With waffles, simply pour the batter, close it and wait till the beep of triumph.
I started jumping like a little girl when I saw my first perfect waffle. Let’s see what your reaction is. And your friend’s reaction or whoever you are cooking for when the try them. I think I kinda have my hubby enchanted with my cooking. And that is a great thing! (cause I want a dehydrator hehe)
I served my waffles with mashed raspberries, and homemade raw chocolate ice cream!
Notes: Place waffle maker temperature on the highest level.
– 1 C of Blueberries. Frozen or regular
– 1 C of Buckwheat Flour
– 1/2 C of Rice Milk
– 2 Tbsp of Flax in 6 Tbsp of Water*
– 1 Tbsp of Coconut Oil
– 1 Scoop of Protein Powder* (optional)
– 2 Tsp of Vanilla Extract
– Mix all ingredients in food processor. Then pour batter in waffle maker and follow instructions of your machine. Ta-da!
*Chia and Flax see act as the egg in your baking and batter recipes. 1 Egg equals to 1 Tbsp of Chia or Flax in 3 Tbsp of Water. Make the Vegan Egg in a separate bowl, mix well with a spoon and wait about 5-7 minutes for the mix to thicken up.
*For Protein Powder I use two different brands. Sun Warrior or Garden of Life, both raw, vegan, and with no unnecessary sweeteners or processed ingredients.