No Sugar Added Gluten Free Protein Vegan Waffles

1/2 cup of gluten-free flour (I use Bob's Red Mill - Gluten Free "Sweet" White Sorghum Flouror Bob's Red Mill Organic Buckwheat Flour)
1/2 cup of Vanilla Pea Protein Powder (I use Pure Vegan Pea Protein Dietary Supplement - Vanilla )
1/2 teaspoon gluten-free Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon of salt
1 cup of Milk Alternative (I prefer soy, but this works with Almond and Coconut as well)
1 Tablespoon of Apple Cider Vinegar ( I like Bragg's Apple Cidar Vinegar)
1/4 cup of Ground Flax Seed
1/4 cup of Bakeable Blend Stevia Sweetener
2 Tablespoons of Coconut Oil

Sift all dry ingredients into a mixing bowl. Place milk into a separate bowl and add apple cider vinegar. Whisk the wet ingredients and leave for a minute. This makes a non dairy buttermilk. Proceed mix all the wet ingredients into the milk mixture, and then add that to the dry ingredients.

Follow the ingredients for your electric waffle maker. I personally have the Oster Belgian Waffle Maker.

Gluten Free Vegan Protein Pancakes

1/2 cup of gluten-free flour (I use Bob's Red Mill - Gluten Free "Sweet" White Sorghum Flouror Bob's Red Mill Organic Buckwheat Flour)
1/2 cup of Vanilla Pea Protein Powder (I use Pure Vegan Pea Protein Dietary Supplement - Vanilla )
1/2 teaspoon gluten-free Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon of salt
1 cup of Milk Alternative (I prefer soy, but this works with Almond and Coconut as well)
1 Tablespoon of Apple Cider Vinegar ( I like Bragg's Apple Cidar Vinegar)
1/4 cup of Ground Flax Seed
2 Tablespoons of Agave ( I like Agave In The Raw )
2 teaspoons of Coconut Oil

Sift all dry ingredients into a mixing bowl. Place milk into a separate bowl and add apple cider vinegar. Whisk the wet ingredients and leave for a minute. This makes a non dairy buttermilk. Proceed mix all the wet ingredients into the milk mixture, and then add that to the dry ingredients. Mix until non lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Using Protein Powders in Recipes

If you are like me, you like to give in to temptation sometimes and eat something delightfully decadent, and yet not good for you waist line. You may also have children (like me) who are vegetarian and yet you do not feel they are getting sufficient protein. I submit the following solution! Substitute some protein powder for flour in some of your baking recipes!

I know this sounds too good to be true, but I promise you it works amazingly. Doing this I have actually made some pretty tasty waffles, pancakes, donut holes, cakes, cookies, breads, and muffins! My current personal preference is to use Pea or Rice Protein. It's quite easy to do, just substitute part of the flour that you are going to put in the recipe with an equal part of one of the above proteins. If you are making something sweet I recommend the Vanilla flavor. If it's something savory I recommend the unflavored. That's all there is to it!

Now you can go out and make some delicious treats for yourself (maybe your kids too. If they're good :-) ) and feel somewhat good about it knowing that you are adding some protein to the recipe, you know, for health! Heck you can even enjoy a protein cookie after a hard workout!

I posted my Pancake and Waffle recipes!