Is there anything better than a slow Saturday morning full of good food that sets you up for the weekend ahead? I love these vegan cacao and mango protein waffles served for brunch along with a refreshing VÖOST Vitamin B effervescent.
Aside from helping to support my vitamin intake when I sometimes struggle to get my RI, the apricot and peach flavour of the drink is a dream teamed up with the mango and chocolatiness of these waffles. I also find having a VÖOST effervescent in the morning means I have a big drink first thing; I don’t know about you, but I find it even harder at the weekend to make sure I drink enough water in a day!
The combo is a useful - and delicious way to support your vegan diet.
If some of the ingredients in these vegan waffles look intimidating then don’t worry - it’s flexible! In fact, I often switch things up depending on what I have in my cupboards. For this recipe, I’ve used coconut sugar as I love its caramel-like taste and higher nutritional value than conventional sugar, but if you can’t find any then it’s easily substituted with brown sugar. Likewise, the chia seeds can be swapped for milled flaxseeds and the hemp flour could be subbed with a protein powder of your choice.
Makes approx. 8 waffles
For the waffles:
125g whole wheat flour
2 tbsp cacao powder
2 tbsp hemp flour 2 tbsp coconut sugar
1 tsp baking powder 2 chia "eggs" (2 tbsp ground chia seeds mixed with 6 tbsp water to form a gel) 1 tsp vanilla bean paste 215ml almond milk or dairy-free milk of your choice
1 mango, peeled and chopped into 1cm chunks (alternatively, use frozen mango)
1 tbsp coconut sugar
1 tbsp water
Mix the flour, cacao powder, hemp flour, sugar and baking powder together in a large bowl.
In a separate bowl, mix the chia eggs, vanilla bean paste and almond milk together until fully combined.
Slowly begin to pour the liquid into the dry ingredients, a little at a time, stirring constantly to form a batter.
Switch on your waffle maker and allow it to heat up; meanwhile set the batter aside to rest.
While the batter is resting, mix the ingredients for the topping together and heat through - either in the microwave for one minute or in a small saucepan over a medium heat - until the sugar has melted and the mango has softened.
Scoop a ladleful of batter onto your waffle maker. Cook according to your machine and preference (I chose a medium setting). Once cooked and golden brown, pop the waffle on a piece of kitchen paper to prevent it becoming soggy. Repeat the process for each waffle.
Serve with a dollop of the warm mango topping. Enjoy with a peach and apricot VÖOST Vitamin B effervescent!
Many thanks to our guest blogger Natalie Tamara for sharing this gorgeous recipe. Check out more from Natalie on her blog or follow her on Instagram for some seriously delicious vegan recipe inspiration!