Savory Veggie Protein Waffles | Vegan, Gluten Free

Wake up to these crispy, fluffy, and savory waffles that are packed with vegetables and five real food plant proteins! They are super easy and fast to whip together, gluten-free, and guaranteed to give you a power start of the day!

I've always preferred savory breakfasts over sweet - please tell me I'm not alone! They're just more comforting and filling to me and these savory veggie mini waffles are my new fave to make in the morning! They're golden crispy on the outside, fluffy, moist, and flavorful on the inside.

And to jump-start our energy and metabolism, I added some organic, unflavored plant protein powder to the mix! It's the cleanest protein powder I've ever found, made of ONLY 5 real foods - organic almond, organic chia seed, organic pumpkin seed, organic sunflower seed, and organic yellow pea - and that's it! No sweetener, no "natural flavor", no additives, no fillers, nothing. And because it's not already sweet it gives you so many more possibilities, protein pasta, protein bread, protein pancake...

Did you know protein intake is closely connected to our daily level of metabolism? Food is one of the four major parts that consist our metabolism - RMR (Resting Metabolic Rate), Activity Level, The Thermic Effect Of Food, and NEAT (Non-Exercise Activity Thermogenesis). The thermic effect of food (TEF) basically means the amount of energy, aka calories, our body burns in order to digest and absorb the food we eat. And protein has the HIGHEST TEF of all food groups, meaning it burns the most calories while being digested and therefore can contribute positively to our metabolism.

If you try these mini protein waffles don't forget to tag me on Instagram and Tiktok ^^

INGREDIENTS:

*one person single serving, multiple the amounts if making more

1 small carrot

1/2 zucchini

1/2 yellow squash

1 scallion

Pinch of salt

1/2 cup chickpea flour

1/3 cup tapioca flour

2 tablespoon Complement Organic Unflavored Protein (use VEGANBUNNY for 15% off)

1 teaspoon baking powder

1/2 cup soy milk

Cooking oil

TO MAKE:

- Grate the carrot, zucchini, and yellow squash, transfer to a mixing bowl and add a good pinch of salt, massage to mix it in, set aside, let it sit for 15 minutes;

- Meanwhile, whisk together the chickpea flour, tapioca flour, protein powder, and baking powder, then slowly pour in the soy milk while stirring until you achieve a smooth batter;

- Chop the scallion, and squeeze the liquid out of the grated vegetables as much as you can, then add to the batter, fold it in to mix everything evenly;

- Preheat your waffle iron, brush on a little bit of oil, add enough batter according to the size of your waffle maker;

- Close the lid, and let it cook until you see the steam has stopped coming out;

- Repeat for the rest of the batter;

- Serve warm, enjoy!

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