Looking to keep the ticker ticking at mile 50 on a bike ride or maybe to go for another 2 on the trails after the first 10 have left you licked. I think I have found the solution. Try my take on the traditional waffle, it will be sure to keep you going on that long haul and won’t hurt the waistline either.
Materials: Bowls, Waffle Iron, Spatula, Measuring Cups and Spoons.
- 4 Tablespoons Egg Substitute (Flax Seed and Water)
- 2 cups Bob’s Red Mill Whole Wheat Flour
- 1/2 cup Soy Protien Powder
- 2 cups Almond milk
- 1/2 cup Canola oil
- 1 tablespoon brown sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon cinnamon
- 1 cup fresh or frozen blueberries
Preheat Waffle Iron then in a large bowl create Flax Egg Substitute and add Almond Milk, Flour, Soy Protein, Oil, Brown Sugar, Baking Power, Salt, Vanilla, Cinnamon and Blueberries. Mix well until batter is smooth. Using a 1/2 cup scoop, or what ever size works the best for your waffle iron. Pour batter in and cook until Golden brown, usually about 3 minutes.
Once cool cut each round or square into 4 distinct pieces and place in baggies for your next adventure. I usually make up extra. They will even freeze well.