- Prep time 5 minutes
- Cook time 15 minutes
- 6 servings
- 234 kCal
- 1 cup rolled oats Bob’s Red Mill Gluten-Free
- 1/2 cup Du Val Vegan protein powder
- 1 1/4 cup unsweetened almond milk
- 1/2 cup mashed banana
- 1/3 cup coconut oil melted
- 1 tsp baking powder
- 2 tsp maple syrup
- 1/2 tsp sea salt
- US Customary - Metric
INSTRUCTIONS:Preheat the waffle iron.
Grind the oats. Turn the 1 cup rolled oats into a fine flour using a high-velocity blender at full speed for 30-45 seconds. Transfer the oat flour to a separate bowl.
Add liquid ingredients. Add the 1/2 cup mashed banana, 1 1/4 cup almond milk, 1/3 cup melted coconut oil, and 2 tsp maple syrup to the blender container and blend at high speed for 30-40 seconds, or until smooth.
Add dry ingredients. Add the oat flour from step #2, 1/2 cup Arbonne Plant-Based Protein Powder (chocolate or vanilla), 1 tsp baking powder, 1/2 tsp sea salt to the blender container. Blend until very smooth (30 to
Pour the batter into your waffle iron according to your manufacturer’s instructions. Cook for around 5 minutes, or until the indicator light turns on or there is no more steam coming out of the waffle maker.
Serve with your favourite healthy toppings. Such as maple syrup, coconut whipped cream, and blackberries. Store in the refrigerator for up to 7 days in an airtight container or in the freezer for up to 3 months.