Ingredients (use vegan versions):
- 3/5 cup soy flour
- 2/5 cup rice flour
- 1/4 cup soy protein isolate
- 1 smashed banana
- 2 teaspoon baking powder
- 1/2 teaspoon salt (optional)
- 2 tablespoon oil (canola or olive)
- 1 1/2 cups water
Directions:
Ok! You're gonna want to combine all
dry ingredients in a bowl. Mix well,
and then add the banana, oil, and
water! Once again, mix well. You are
going to want to spray your waffle
maker before every waffle goes in, so
don't say I didn't warn you. The
waffles are very thick and very
filling. My waffle maker makes
roughly 10 4x4 waffles, but I eat four
of them at a time (my waffle maker is
8x8), so they go pretty fast. I
usually have one left over for the
next day.
Nutritional information for entire recipe:
calories: 1000 kcal
protein: 68 g
Carbs: 100 g
Fat: 41 g
Sat fat: 4 g
mono Fat: 19 g
Poly Fat: 15 g
High in B-6, Riboflavin, Folate, Iron,
Magnesium, Phosphorus, Potassium, and,
regretfully, Sodium.
This recipe is
ok for celiacs and those on wheat free
diets (like me) and is great for
growing bodies.
One last thing: whenever I make these
waffles, they come out perfect. But
when my mom makes them, they stick to
the waffle iron. The only scientific
reasoning behind this that I have come
up with is that she is not a
vegetarian. Ok, let me know how it
comes out if you try it.
Serves: Depends on your waffle maker.
Preparation time: 25 minutes.
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