Protein Waffle Bar

Serves 8 20 minute prep time By Bridgette Clare, RHN on May 16, 2016

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.

Ingredients

1½ cups pancake and waffle flour (or gluten-free pancake and waffle flour)
½ tsp baking powder
½ cup Vanilla Vega® Protein & Greens or your favorite Vega® Protein Powder
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:
1. Preheat waffle iron.
2. Combine flour, baking powder, sugar, salt and Vega® Protein.
3. In a separate bowl, combine banana, milk, and coconut oil.
4. 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.
1. Lightly grease waffle iron with coconut oil.
2. 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:
1. Pre-heat saucepan over med-high heat.
2. Add all ingredients to saucepan and bring to a low boil.
3. Cook until sugar dissolves, stirring occasionally.
4. Reduce to a simmer for 3-5 min.
5. Allow to cool.
6. Blend into thick and smooth.
7. Serve.
Blackberry Lemon Compote:
1. Add all ingredients to saucepan and bring to a low boil over med-high heat.
2. Boil until sugar dissolved, stirring occasionally.
3. Reduce to low and simmer for 3 to 5 minutes.
4. Remove from heat and allow to cool.
Mexican Chocolate Sauce:
1. Melt 1 3/4 cup vegan chocolate chips
2. Add coconut milk, spices, salt and vanilla.
3. Remove from heat.
4. Stir in remaining chocolate.
5. Allow to cool slightly (can be served warm or cool; your waffles, your choice)