One of my favorite meals of the week is my post-run breakfast after a long Saturday morning run. After 15 or 20 miles my body needs carbohydrates – both simple and complex, and protein to repair those worn-out muscles. I get all that and more in these quick and tasty waffles. Whole wheat flour provides long-lasting carbohydrates, flaxseed meal and almond milk provide muscle-building protein.
These delectable waffles have a robust, nutty flavor and always satisfy my post-run hunger. I like to add bananas, chopped almonds or almond butter, and pure maple syrup for a touch of sweet sugary goodness! The only thing that makes this meal better is a strong, hot cup of La Terza coffee. If only every day could be Saturday…
What’s your favorite post-run recovery meal? Share it in the comment section below!
2 TBL ground flaxseed meal
1/3 cup water
1 cup whole wheat flour
1/2 cup all-purpose flour
2 TBL vegan sugar
1 TBL baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/4 cups almond milk (or soy milk, and vanilla-flavored is OK here)
1 TBL canola oil
1 tsp pure vanilla extract
Combine flaxseed meal and water in a small jar with a tight-fitting lid and shake vigorously for 15-20 seconds. Set aside for a few minutes to thicken.
In a large mixing bowl whisk together dry ingredients.
In a separate bowl mix almond milk, oil, vanilla extract, and flaxseed mixture.
Mix wet ingredients into dry and stir just enough to combine.
Cook waffles according to your waffle maker’s directions. I use the Cuisinart Griddler (grill, panini press, griddle, and waffle maker!), and I spray a little canola oil on the irons first and then cook my waffles for 5 minutes or until golden brown and slightly crispy.
Serve with warm pure maple syrup.