Savory Veggie Protein Waffles, Vegan, Gluten Free Recipe (with Video)

Grating and Preparing the Vegetables
1. Grate the carrot, zucchini, and yellow squash, transfer to a mixing bowl and add a good pinch of salt.
2. Massage to mix it in, set aside, let it sit for 15 minutes.
Preparing the Batter
1. Meanwhile, whisk together the chickpea flour, tapioca flour, protein powder, and baking powder.
2. Slowly pour in the soy milk while stirring until you achieve a smooth batter.
3. Chop the scallion, and squeeze the liquid out of the grated vegetables as much as you can.
4. Add to the batter, fold it in to mix everything evenly.
Cooking the Waffles
1. Preheat your waffle iron, brush on a little bit of oil, add enough batter according to the size of your waffle maker.
2. Close the lid, and let it cook until you see the steam has stopped coming out.
3. Repeat for the rest of the batter.
4. Serve warm, enjoy!