Ingredients
Units
Scale
- 3 1/2 cups gluten free flour
- 2 Tbsp coconut sugar
- 1/4 cup hemp seeds
- 1/4 cup flaxseed meal
- 2 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp vegan egg replacer mixed with 8 tablespoons water (I prefer Bob's Red Mill egg replacer made of garbanzo bean flour. You could also sub a flax egg.)
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 4 cups nondairy milk (Oat, Almond, Soy, Hemp, Coconut are all great replacements.)
- 1/2–3/4 cup vegan semisweet chocolate chips
- 1 scoop optional unsweetened pea protein powder
Instructions
- Gather 2 separate large bowls.
- In your first bowl, pour in gluten free flour, coconut sugar, baking powder, salt, hemp seed, and flax seed mill. Feel free to pour in a scoop of unsweetened pea protein powder if desired for that extra boost of protein.
- Whisk together all dry ingredients.
- In your second bowl, mix together your egg replacer and follow instructions per package directions (For Bob’s Red Mill Egg Replacer it is 1 Tablespoon to 2 Tablespoons water)
- Add melted coconut oil, vanilla extract, and vegan milk and whisk together with vegan egg replacer.
- Pour wet ingredients into bowl with dry ingredients and stir together.
- Stir in vegan chocolate chips.
- Spray your heated waffle iron with cooking spray and scoop the batter in.
- Close waffle iron and cook until golden. Enjoy!
- Category: Breakfast