Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8 waffles

Ingredients: Vegan Chocolate Gingerbread Protein Waffle Recipe

• 3 cups alternative milk of choice
• 4 teaspoons apple cider vinegar
• 3 ½ cups all-purpose flour, spooned & leveled
• ½ cup almond flour, spooned & leveled
• 2 scoops Ascent Chocolate Plant Protein
• 2 tablespoons baking powder
• 2 tablespoons light brown sugar or coconut sugar, packed
• 1 tablespoon ground ginger
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup (1 stick) unsalted vegan butter, melted
• 1 cup dairy-free semi-sweet mini chocolate chips

For Topping

Maple syrup, vegan butter, seasonal fruit, nuts, or whipped coconut cream

Directions: Vegan Chocolate Gingerbread Protein Waffle Recipe

• To a small mixing bowl add milk and apple cider vinegar.
• Whisk to combine and set aside for 5 minutes to activate.
• To a large mixing bowl add all-purpose flour, almond flour, Ascent Chocolate Plant Protein, baking powder, sugar, ginger, salt, cinnamon, nutmeg, and ground cloves.
• Whisk to combine.
• Add milk mixture and melted butter to the dry ingredients.
• Whisk until just combined
• (the batter will look a bit lumpy and that’s ok).
• Use a spatula to fold mini chocolate chips into the batter.
• Cook the waffles in batches in a preheated waffle iron that has been coated with cooking spray.
• (Note, we used a Belgian waffle maker and used 1 cup batter per batch).
• Place waffles on a baking sheet and place into the oven to keep warm while you make the other waffles.
• Serve warm with desired toppings.

Notes

• Place cooked waffles in a freezer friendly container and bag. Place in the freezer and reheat in the oven or place in a toaster for a quick and easy breakfast on-the-go!