- Macros For the Whole Breakfast w/out syrup:
-
Calories:
565 -
Carbs:
48g -
Fat:
21g -
Protein:
46g
Ingredients
Ingredients for Waffles:
40g All Purpose Flour (can use gluten free or pancake mix as well)
20g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
8g Coconut Flour
3g Baking Powder
3g Baking Soda
6g Zero Cal Sweetener of your choice
50g Egg Whites
15g Mini Chocolate Chips
Water till consistency of thick but too thick batter
Rest of ingredients:
2 Large Brown Eggs
4 Slices Uncured Bacon (got mine from Trader Joe’s)
Sugar-Free/Low Cal Maple Syrup of your choice (or you can use a full sugar one. Totally up to you and your macros)
Directions
1️.) Add dry waffle ingredients into a bowl and mix to avoid clumping. Now add 50g egg whites and mix the best you can. Then add 20ml of water at a time and mix and repeat till you have a not too thick batter like consistency.
2.) Preheat your mini waffle makers (I got dash mini waffle makers off amazon for each less than $10!) and then add 1/4th batter to each. Spread batter around to cover the whole bottom of the whole waffle maker. Cook up till golden and repeat for two more waffles. Let cool on cooling rack.
3.) While your waffles are cooking, preheat your stove top pan on a 6/10 heat and spray with nonstick cooking spray. Then add your 4 slices of bacon. Let cool for about 2-3 minutes and then flip. Once you flip, add your two whole egg to cook in the bacon fat. Add cover on top of pan and lower heat to a 4/10. Let cook till whites on the eggs are no longer liquid to the touch but the middle of the egg is still giggly!
4.) Now once eggs and bacon are almost done, add your waffles to your toaster if you have one to make them crispy! Toast up and then add everything to your plate! Cover in your maple syrup of choice and enjoy!