- Macros For Waffles no toppings:
-
Calories:
400 -
Carbs:
56g -
Fat:
4g -
Protein:
35g
Ingredients
Ingredients:
30g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
40g All Purpose Flour (Can sub 40g Pancake Mix of your choice)
10g Coconut Flour
5g Zero Cal Sweetener of your Choice
4g Pumpkin Spice (Add as much as you want!)
2g Ground Cinnamon
5g Baking Powder
200g Canned Pumpkin (I use Libby’s Brand)
50g Egg Whites
Protein Pumpkin Icing:
50g Canned Pure Pumpkin (I use Libby’s Brand)
5g PEScience Gourmet Vanilla Select Protein
1g Coconut Flour
15g Greek Yogurt
2g Zero Cal Sweetener of your choice
2g Pumpkin Spice
1g Ground Cinnamon
Protein Vanilla Icing:
8g PEScience Gourmet Vanilla Select Protein
2g Coconut Flour
1g Zero Cal Sweetener of your choice
20g Plain Non Fat Greek Yogurt
10-20ml Cold Water
Other Toppings:
8g Crushed Almonds
8g Mini Chocolate Chips
Directions
Directions for Protein Waffles:
1.) Add all your dry ingredients into a bowl and mix to help avoid clumping when mixed with the wet.
2.) Add your wet ingredients into a bowl and mix. Now combine the dry with the wet and mix until all is combined. Now add about 50ml of water to help get a batter like consistency.
3.) Preheat you mini waffle makers (I use the Dash Mini Waffle Maker) and make up your waffles! I actually have two of them because each one is only $9.99 on amazon!
4.) Cook up all your waffle and add them to cooling rack to make sure they don’t get soggy before you eat them!
5.) Then add your toppings and enjoy!
Meal Prep Pro Tip: You can make these and freeze them! Just pop them in the toaster throughout the week!
Directions for Protein Icings:
1.) First take your dry protein vanilla icing ingredients and add to a bowl and mix to avoid clumping. Then add in 10ml of cold water and mix. Then add in your greek yogurt and mix that in. Really mix like crazy to make it super smooth. Only add 10ml more cold water if you need to.
2.) Take your dry protein pumpkin icing ingredients and add to a bowl and mix to avoid clumping. Then add your pumpkin and greek to another bowl and mix. Then add in your dry with the pumpkin/greek and mix that in. Really mix like crazy to make it super smooth. Add both icings to the freezer for 5-10 minutes to chill.