Its time to get weird folks. Who doesn’t love waffles on a Saturday morning? Pancake files you’ll have to wait it out until I turn up the heat on old Mr. Flap Jack another day.
I can remember as a kid, a mysterious mason jar sitting in the back of our refrigerator incubating my Dad’s sourdough starter. He would reach back in there from time to time and pull it out when he wanted to make his famous sourdough waffles. Now before you get all excited this is not going to be a sourdough waffle recipe. I’ll get around to that eventually. It’s just another example of the emotional power of food and how it can transport us to the best times of our lives.
Today’s recipe is about seeing how far we can push the needle on a gluten-free, grain-free, egg-free, protein-packed, vegan, low carb, resistant starch waffle without making it taste nasty. I am quite sensitive to legumes but can tolerate yellow pea protein powder, so this worked well for me. It would be perfectly fine to use eggs in this recipe, but hey, we are getting weird right, and I can’t eat them so there! I like my waffles like I like my ribs… with no sauce or syrup. Let’s see how we did.
Schizophrenic Waffle – 1 serving
- 24 g pea protein powder
- 1/4 cup green banana flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1 cup light coconut milk or the drinking kind you find next to the almond milk
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 tsp vanilla
- 2 tsp MCT oil
- Butter or coconut oil
- Waffle Iron
- Heat your waffle iron
- Mix all the dry ingredients in a bowl
- Mix all the wet ingredients in a separate bowl
- Mix the wet into the dry and stir until you get a smooth batter
- Pour half the batter onto the waffle iron
- This batter takes more cooking time than a traditional recipe, so I usually let it go a minute or two longer
- Sprinkle with more cinnamon and some grass-fed butter or coconut oil or coconut butter