I recently stumbled across this recipe for high-protein waffles, made with just 4 ingredients.  While Liew’s recipe is genius in its own right, if you’re willing to throw a couple of extra ingredients into the blender, you can take it to the next level.  Honestly, it’s hard to imagine ever making regular waffles again.

Ingredients

2 eggs
1/2 cup cottage cheese (2% milkfat)
1/2 cup unflavored whey protein powder
1/2 cup old-fashioned rolled oats
1 medium banana
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/4 teaspoon baking soda
1/4 teaspoon salt
Whole flax seeds (optional)

Instructions

1. Preheat waffle iron. (You want that sucker HOT.)
2. Add all ingredients to a high-powered blender in the order listed and blend until smooth.
3. Brush or spray hot waffle iron with oil and pour in batter.  (For an 8-inch square iron, use half the batter.)
4. Sprinkle flaxseeds (if using) evenly over the batter before closing the iron.
5. Cook until crisp and browned.

Tip: If cooking extra to freeze (highly recommended) cook them just till golden.

Serving suggestions: They’re great with butter and maple syrup–although this obviously adds more sugar and calories. But they’re also amazing spread with peanut butter or topped with warmed applesauce.

Note: I have an 8-inch square, small-dent waffle iron and this recipe fills it twice.  If you’re using a Belgian waffle iron, well, we can agree to disagree on the correct size for a waffle dent. But I’m not sure how many waffles you’ll get out of the recipe…maybe 3? (Someone let me know in the comments.)

This genius recipe was developed by my good friend Jed Gaylin. In addition to his many other talents, Jed is a gifted cook who loves to create recipes that work for his vegan, low-glycemic diet. I recently sampled one of these scones at his house and talked him into letting me share the recipe with you.

Makes 15 scones

Ingredients

• 1/2 cup unsweetened almond milk or oat milk
• 2 tablespoons ground flax seed
• 2 teaspoons cider vinegar
• 1 3/4 cup almond flour
• 3/4 cup chickpea flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup avocado, grape seed, or canola oil
• ½ teaspoon vanilla extract
• ¼ cup coconut or white sugar
• ½ cup dried currants or raisins
• 1 tablespoon pumpkin spice (or make your own combo of cinnamon, ginger, nutmeg, and clove)
• Grated zest of one large orange or 1 tsp dried, optional

Instructions

1. Preheat over to 350 degrees and line la baking sheet with parchment paper.
2. In a small bowl, gently warm almond milk (about 30 seconds in microwave) and stir in flax seed and vinegar. Let stand at least 5 minutes.
3. In a large bowl, sift together the flours, baking powder, baking soda, salt, sugar, and pumpkin spice. Mix in currants or raisins and orange zest (if using)
4. Drizzle the oil over the flour mixture and mix lightly with spoon until a bit clumpy
5. Stir in the liquids, mixing just until combined
6. Form into golf-ball sized balls and arrange on parchment paper. Do not flatten
7. Bake for 15 minutes and cool on a wire rack

Store cooled scones in fridge and warm briefly before serving.