These waffles can be enjoyed with chia and raspberry jam, fresh berries, honey or nuts. You can also leave out the cinnamon and cardamom and serve them with cured ham, goat’s cheese and pesto in a packed lunch or as a light meal.

How to make protein waffles

1. Blend the wet ingredients
   Put the coconut oil, honey, chickpeas with their liquid, plant-based milk and coconut milk in the blender and blend until smooth.
2. Add the dry ingredients
   Fold in the flour, baking powder, cinnamon and cardamom until the batter is evenly mixed.
3. Let the batter rest
   Leave the batter to rest for 10 minutes. If it feels too thick, fold in a little extra plant-based milk or aquafaba.
4. Cook the waffles
   Grease the waffle iron with coconut oil and cook the waffles until golden.
5. Serve
   Enjoy with chia and raspberry jam, fresh berries, honey or nuts. For a savoury version, skip the cinnamon and cardamom and serve with cured ham, goat’s cheese and pesto.

Tips

• Use extra plant-based milk or aquafaba if you want a slightly thinner batter.
• These waffles work well with both sweet and savoury toppings.
• Skip the cinnamon and cardamom for a more neutral base for lunch or light meals.