Yield: 3 | Grain Free/Gluten-Free| Dairy Free| Refined Sugar Free | Oil Free
Thick, fluffy, grain free, gluten free, dairy free protein waffles topped with almond cream, figs, pumpkin seeds, and @post grape nuts for a little crunch. This all comes together beautifully and the ingredients speak for themselves!
These can be made vegan by simply substituting the egg for a flax egg or chia egg in a 1:1 ratio. To make a chia or flax egg just combine 1 tbsp ground flax with 3 tbsp water and allow it to gelatinize for 15 minutes.
-1/2 cup @bobsredmill super fine almond flour
-2 tbsp organic tapioca flour
-1 tsp honey
-pinch of salt
-1 tsp cinnamon
-1/2 cup unsweetened organic vanilla soy milk (or your milk of choice)
-1/2 medium banana
-1 scoop soy protein powder
- Mash the banana and add to a bowl with the egg, soy milk, and honey. Set aside.
- combine dry ingredients and whisk to remove any lumps.
- Form a well, add the wet ingredients and mix to form a batter.
- Pour onto a waffle maker and then top with almond cream, figs, grape nuts and pumpkin seeds.
-Organic Almond butter
-organic unsweetened soy milk
Add milk to almond butter and stir. Add milk until you reach your desired thickness- it should be smooth and creamy.