Nothing says “it’s the weekend” quite like waffles. But wanna know the secret to making your weekdays feel just a little bit easier?…

Homemade toaster waffles. These ones are gluten-free if that’s your thing and can easily be made vegan if you swap out the egg for a flax egg (1 T ground flax + 3 T water) . With the different seeds, these are pretty protein packed already but I often add in a scoop of plant based protein powder for even more of a nutrient boost.

Here’s to hoping your Thursday feels like a Saturday!

INGREDIENTS 

• 1 cup oat flour

• 1/2 cup buckwheat flour 

• 1/2 cup almond meal

• 2 T ground flax meal

• 2 T hemp seeds

• 2 T coconut sugar 

• 1 tsp cinnamon

• 2 tsp. baking powder

• 1/2 tsp. sea salt

• 1 1/2 cup almond milk (with 1 tsp apple cider vinegar added to make buttermilk)

• Juice from 1 clementine 

• 1 tsp. vanilla extract

• 3 Tbsp. melted coconut oil

• 1 egg (or flax egg)

• 2 big handfuls spinach

• Scoop plant based protein (optional)

DIRECTIONS 

Preheat your waffle iron.

Combine the dry ingredients into a medium sized mixing bowl.

In a blender add Stir the egg, milk, clementine juice, vanilla, spinach and melted coconut oil. Blend until smooth.

Add the wet mixture to the dry and stir until just combined. 

Use a ¼ or ⅓ measuring cup to pour the batter into your waffle iron. Be careful not to overfill. 

Play the finished waffles in a single layer on a parchment paper lined baking sheet. Once cooled completely. Place the baking sheet into the freezer. 

Once frozen transfer into gallon sized freezer bags. On busy mornings, simply pop into the toaster and serve with real maple syrup, fruit, jam, or nut butters.