1 cup oat flour (you can make this yourself by blending oats in a blender or food processor)
2 tbsp maple syrup/agave
2 scoops vegan chocolate protein (about 40g)
2 whole eggs
1 cup almond milk
2 tbsp olive oil
2 tsp baking powder
1/3 tsp bicarb
Pinch sea salt
1/3 tsp mixed spice
2 tbsp peanut butter
To make the waffle batter, combine all of the dry ingredients in a large mixing bowl and whisk everything together.
In a separate bowl, beat the eggs, milk, sweetener and olive oil until well combined.
Fold the wet mixture into the dry so that you’re left with a smooth batter.
Preheat your waffle maker and brush the plates with a little coconut oil.
Pour some of the mixture into each side of the waffle maker and cook according to the instructions.
Repeat this for the remaining mixture. I find that this makes around 4 large, deep filled waffles.
For the sauce, combine the peanut butter and agave, then gradually add in the almond milk whilst mixing, to create a smooth, pourable consistency.
Serve your waffles with toppings of choice and drizzle over the sauce.