Vegan protein waffles
sieve, bowl, spatula, silicone mold, oven
- 83⅓ g flour
- 116⅔ ml coconut milk
- ⅓ tbsp apple cider vinegar
- ⅔ scoops vanilla protein powder
- ⅓ tbsp baking powder
Measure and sift all the dry ingredients, add the vinegar to the coconut milk and set aside for 3 minutes
Fold the dry ingredients into the wet mixture, add the coconut oil and mix with a spatula lightly, just until combined.
- ⅓ tbsp coconut oil
- silicone mold
Preheat the oven to 180° C. Cover the waffle molds with coconut oil and fill them with the dough. Bake for 15-20 minutes until golden.
Serve with fresh fruit and berries, coconut cream and coconut condensed milk