Crispy Red Lentil Protein Waffles (Vegan, Gluten-free)
Are you looking for a delicious and crispy waffle recipe without eggs, or dairy, but with naturally added protein? These vegan waffles are no ordinary ones, as they contain high-protein red lentils instead of protein powder. The best part is that the taste of the red lentils in these waffles is absolutely hidden.
Soak red lentils for 1-2 hours in water. If you would like to have them for breakfast, then soak them overnight no problem. If you worry about lectins (see above for more explanation) then you can also cook them first in plain water.
When you are ready to make your vegan waffle batter, discard the water and blend the soaked red lentils with non-dairy milk, apple cider vinegar, and vanilla extract until smooth.
Stop the blender and add the dry ingredients: the gluten-free flours, the corn starch, the baking powder, and the coconut sugar (or the sweetener of your choice). Blend it until nice and smooth.
Now you are ready to heat up your waffle maker and add ½-⅓ cup of batter depending on your equipemnt. Cook until it is nice, crispy, and golden brown. (See Notes below on how to cook the waffles crispy)
I am pretty sure that all waffle makers are different, but to get extra crispy waffles with mine I follow these steps:
Turn the waffle maker on and wait for it to heat up completely.
Even if they said that it is a non-stick one, I coat it with oil spray generously.
Pour the waffle batter, but just enough so that it doesn't overflow. Mine works with less than ½ cup.
Close the lid and wait for 2-3 minutes, then turn the waffle maker off but leave the lid closed for another 2-3 minutes. This way it is not over-cooked (dark brown) but cooks all the way through while getting a drier, crispier crust.
Original recipe: I used 2 cups of oat flour (185 g) instead of 1 cup buckwheat flour and ¾ cup white rice flour.