Protein Waffle Bar

Forget your basic waffles. This spread is all about the not-so-basic toppings in a waffle bar. Take your expected waffle performance and level up with Bourbon Berry Sauce, Blueberry Lemon Compote, and Mexican Chocolate Sauce. As originally posted on MyVega.com.

Ingredients

1½ cups pancake and waffle flour (or gluten-free pancake and waffle flour)
½ tsp baking powder
½ cup Vanilla Vega® Clean Protein
½ banana, mashed
2 cups room temperature Silk® Unsweetened Original Almondmilk
2 Tbsp coconut oil, room temperature (liquid)
1 Tbsp sugar
1 tsp salt

Basic Toppings:

Maple syrup
Chopped nuts or nut butter
Coconut oil
Berries (fresh or frozen)
Sliced banana
Faux chicken strips
Bourbon Berry Sauce
2 cups blueberries (fresh or frozen)
¼ cup brown sugar
1 tsp salt
¼ cup bourbon (No booze, no problem: sub ¼ cup water)

Blackberry Lemon Compote:

2 cups blackberries (fresh or frozen)
¼ cup sugar
2 Tbsp lemon juice
3 Tbsp room temperature water

Mexican Chocolate Sauce:

2 cups vegan chocolate chips
¼ cup canned coconut milk (sub water for a lighter sauce)
¼ tsp cayenne
½ tsp cinnamon
½ tsp sea salt
½ tsp vanilla

 

Preparation

Waffles:

Preheat waffle iron.
Combine flour, baking powder, sugar, salt and Vega® Clean Protein.
In a separate bowl, combine banana, milk, and coconut oil.
Mix wet into dry ingredients, until combined (careful not to overmix).
*If the batter appears too thick, add more almond milk 1 tablespoon at a time. If it’s too thin add 1 tablespoon flour at a time.
Lightly grease waffle iron with coconut oil.
Cook waffles as per waffle iron directions (will vary depending on waffle iron).
Top with basic and not-so-basic toppings to your heart’s desire!
Bourbon Berry Sauce:
Pre-heat saucepan over med-high heat.
Add all ingredients to saucepan and bring to a low boil.
Cook until sugar dissolves, stirring occasionally.
Reduce to a simmer for 3-5 min.
Allow to cool.
Blend into thick and smooth.
Serve.

Blackberry Lemon Compote:

Add all ingredients to saucepan and bring to a low boil over med-high heat.
Boil until sugar dissolved, stirring occasionally.
Reduce to low and simmer for 3 to 5 minutes.
Remove from heat and allow to cool.

Mexican Chocolate Sauce:

Melt 1 3/4 cup vegan chocolate chips
Add coconut milk, spices, salt and vanilla.
Remove from heat.
Stir in remaining chocolate.
Allow to cool slightly (can be served warm or cool; your waffles, your choice).