Waffles. Protein. Low Glycemic Index. Need I say more?
So, I got really tired of eating just farm eggs every single morning. I know they're really good for you, but sometimes it was just too much, and I wanted something more exciting! Also, eggs can sometimes feel so heavy early in the morning. I had this idea to stock myself with protein muffins to be able to eat every morning. Then, I found myself staying in a hotel without access to an oven. I honed my inner resourcefulness and bought myself a $10 waffle maker at Wal-mart. Then I got down to business. I had already learned that pea protein bakes almost the same as coconut flour. However, it definitely requires some kind of fruit or vegetable for moisture...Eggs are super great at holding things together...I threw some things into a bowl to see what would happen... I will admit that my first go at it took quite some adapting and included much waffle sticking to my waffle iron (For the first batch, I had to cook the waffles only 1 minute, unplug the waffle iron, and allow them to "cook" for 5 more with the iron cooling XD).
But, I experimented more, to bring this recipe (that works!) to you! Behold,
Paleo Protein Waffles: 1 tbsp. gelatin (powder) [Great Lakes is a good brand] 1 tbsp. water 1 cup mashed sweet potato, pumpkin puree, or mashed green banana 3 farm eggs 1 tbsp. melted coconut oil, slightly cooled 1/2 tsp apple cider vinegar 1 tsp. vanilla extract 4 tbsp. coconut flour 2 tbsp. pea protein, unsweetened, unflavored (or, 1 packet Sun Warrior Vanilla Raw Vegan Protein) 1 tsp. baking soda 1 tsp. baking powder pinch of salt (per your fancy, add pumpkin pie spice, almond extract, or some sweetness with stevia or coconut sugar)
1. How to use gelatin for baking: In a small cup, put 1 tbsp. gelatin and gently add about 1 tbsp. room temperature water while stirring. Once mixed, allow to sit for 1 minute (will be very hard). Now, stir in about 1 tbsp. boiling water to melt the gelatin.
2. Whisk together the wet puree and eggs in a medium-sized mixing bowl, until foamy.
3. Add the gelatin mixture, cooled coconut oil, apple cider vinegar, and vanilla to the egg mixture.
4. In a separate small bowl, combine all of the dry ingredients.
5. Add the dry ingredients into the wet, and gently mix until incorporated. (You don't want to kill the leavening agents) Allow to sit for 2 minutes. Batter should be thick enough to scoop out with a large spoon.
6. After your waffle iron is heated, grease with some coconut oil (only the first waffle should need this), and cook away!
7. Store in the fridge, and they should last about a week.
Please let me know if you try this recipe or come up with any exciting versions of it - I'm still doing a new one every week! If you like this post and recipe and want more, like it, share it, and find us on Instagram and Pinterest :)