skish
IT

Chickpea and rice protein waffles with raspberries

Gluten-free waffles, crisp outside and soft inside.

  • 20 min
  • 1 serving
  • Vegan
  • American cuisine
Open in the app
Chickpea and rice protein waffles with raspberries

Per serving

Calories
458 kcal
Protein
30.6 g
Carbohydrates
59.2 g
Fat
10.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rice flour30 g
  • Chickpea flour15 g
  • Pea protein powder25 g
  • Pea milk160 ml
  • Baking powder4 g
  • Sunflower oil4 g
  • Raspberries120 g
  • Maple syrup10 g
  • Vanilla extract1 teaspoon

In season: June – September

Method

  1. Switch on the waffle iron so it gets properly hot while you make the batter.
  2. In a bowl mix the rice flour, chickpea flour, pea protein and baking powder.
  3. Add the pea milk, sunflower oil and vanilla extract and whisk to a thick, lump-free batter.
  4. Pour the batter into the hot iron, close it and cook for 4–5 minutes, without opening it early, until the waffles are golden and release easily.
  5. Gently rinse the raspberries and serve the waffles hot with the raspberries and maple syrup.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play