Ingredients:

  • 120g oat flour
  • 35g vegan protein powder (pea or soy-based)
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 0.25 tsp sea salt
  • 240ml unsweetened soy milk
  • 1 tbsp ground flaxseed meal
  • 3 tbsp water
  • 1 tsp apple cider vinegar
  • 28g melted coconut oil
  • 1 tsp vanilla extract

Instructions:

  1. Prepare the flax egg by whisking 1 tablespoon of ground flaxseed meal with 3 tablespoons of water in a small bowl. Let it rest for at least 5 minutes until thickened into a gel-like consistency.
  2. In a large mixing bowl, whisk together the oat flour, vegan protein powder, cornstarch, baking powder, and sea salt until well aerated and no clumps remain.
  3. In a separate bowl, combine the unsweetened soy milk, the prepared flax egg, apple cider vinegar, melted coconut oil, and vanilla extract. Whisk thoroughly.
  4. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the batter until just combined. Do not overmix. Let the batter rest for 5 minutes to allow the protein powder and oat flour to fully hydrate.
  5. Preheat your waffle iron to its highest setting, approximately 400°F (200°C). Lightly grease if necessary.
  6. Pour the batter onto the hot waffle iron. Cook until the 'steam release' has significantly slowed down and the exterior is a deep mahogany brown and crispy to the touch.
  7. Remove carefully and serve immediately to maintain the shattering crust.