Finally back from a college tour road trip in the Northwest! WHERE do I even begin. But before that, I’m glad to say it ended because I finally get to make my own meals again! Not to say the food was bad, but I missed cooking too much. Meanwhile, take a moment to awe at this lovely picture I took with the Oregon Duck. It just screams yes.
Anyways, being gluten free for more than five days was actually quite easy to do UNTIL I saw a waffle machine at the hotel buffet. There was chocolate batter and multi-grain batter. Oh snap! Oh yeah, and I went for another four days without carbs. That is hard for most teenage girls. Yes, me too. 😥
Unintentionally, I found some of my Gardenia protein powder in my bag and briefly had the hopes of making my own protein powder waffle. Bad news was that there was no baking essentials like eggs or baking powder I could use, so I knew my breakfast had to be vegan. After around half an hour of research, I discovered you can sub an egg for half a mashed banana. I thought it was crazy at first, but since I had no flax or chia, all I could do really was to attempt and pray. And guess what? It worked super duper well that it didn’t taste super chalky like regular protein powder waffles, and it was the perfect way to curb the carb cravings. I might actually like bananas better than eggs now!
Sounds crazy, but come to think of it, bananas are super mushy, thick and sweet so they act as not only a binder but a thickener and sweetener all in one! That doesn’t mean I’ll go nuts when I get back to baking, because firstly, there’s absolutely nothing with eggs. They’re packed with protein and are super delicious and nutritious. The next thing is that before I know it there wouldn’t be any more bananas on the house. Otherwise, from now on, instead of flax or chia eggs, I might as well use sticky ripe bananas! If you’re reading this while scratching your head, just do it when you get the chance. You never know until you try 😉
- 1 scoop of vegan protein powder (I used Gardenia Pea Hemp & Quinoa Blend in Chocolate Cacao)’
- 1/2 banana
- 1/3-1/2 cup water or dairy free milk (my favorite is Silk Cashew Milk)
- Opt: baking powder, jam, Stevia
- Mash half of a banana in a bowl until smooth.
- Carefully pour in one scoop of protein and slowly stir.
- The batter will be very thick, so unless you like it like super dense bread dough, add in your liquid.
- Stir again until smooth.
- Pour and cook in your waffle maker. Some do have to flip while others do but.
- Serve hot and enjoy!
WAIT! NO! STOP RIGHT THERE!
Ah, better. Can never forget the peanut butter. Okay, proceed to enjoy. Mmmm… ❤