Gluten-Free Almond Coconut Funfetti Waffles

Even as an adult, funfetti rainbow sprinkles lift my spirits somehow! And I love the taste of vanilla birthday cake. Why not incorporate this into waffles, pancakes, French toast, and other morning baked goods at home?

These waffles are delicious! Part of that credit goes to the dose of excellent tasting protein powder from Unico (if you make these waffles to consume for daily protein intake or after a work out session, pay attention to the quality of your protein! Your waffles will taste better for it).

The waffles are gluten-free and vegan; I used almond milk, which gives them a mild, nutty undertone. The coconut milk helps make them even softer and adds a subtle sweetness, slightly nutty, tropical flavour.

Note on the chia seeds - the purpose is to help find and thicken your batter, but there are alternatives if you prefer, such as cornstarch and xanthan gum!

Ingredients

1 cup almond flour

1/2 cup coconut cream

3 eggs

Pinch of salt

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/4 teaspoon Chia seeds + 1/2 teaspoon water (mixed until a paste forms)

2 tablespoons oil

1/2 cup protein powder (I used the birthday cake sachet from Unico - use “maxine20” to get 20% off!)

2-3 tablespoons funfetti rainbow sprinkles

*makes approx. 3 waffles

Instructions

In a medium-sized bowl, whisk the dry ingredients - flour, protein, powder, baking powder, and salt. Add the chia seeds mix.

In a separate bowl, whisk the eggs, vanilla, and oil. Add to the flour mix.

Gradually stir in the coconut cream, adding more or less until the batter is smooth (not too thin or thick). Stir in the sprinkles and let your batter stand for at least a minute.

Prepare your waffle maker, and use a 1/4 cup batter for each waffle.

Serve hot with almond milk whipped cream and maple syrup!