PB&J Waffle Breakfast Sandwich!
Macros for the WHOLE Sandwich:
329 Cals, 22g Carbs, 9g Fat, 40g Protein!
Ingredients for Waffle Buns:
8g PEScience PB Cookie Select Protein (“FDL” saves you 15%)
15g Bisquick Heart Healthy Pancake Mix (can use any pancake mix you want)
3g Coconut Flour
35g Egg Whites
2g Baking Powder
2g Stevia
Ingredients for PB&J Spread
12g Powdered PB
8g PEScience PB Cookie Select Protein (“FDL” saves you 15%)
3g Coconut Flour
1g Stevia
15g Chopped Fresh Strawberries
Ingredients for Rest of Sandwich:
92g Egg Whites
1 Whole Egg
Directions:
1.) Preheat your Belgian Waffle Maker and your medium size stove top pan. Add your dry waffle ingredients into a small bowl mix to avoid clumping. Then add your egg whites and mix those in. Then add water 15ml at a time till you get the consistency of a not too thick but not too runny batter. Now add to one side of you belgian waffle maker and cook up till golden.
2.) So the pan I used to make these egg white patties is a stove top pot that is the same width as a belgian waffle maker. So when I cooked the egg whites, it would come out in a circle like the waffle. Then I would slice it in 4th’s like a pizza and then use two slices in my sandwich. That was just for aesthetics lol. Cook up your egg as well! Swipe to see how I cook the perfect egg.
3.) Now make up your PB&J spread! Add all the dry ingredients into a bowl and mix to avoid clumping. Then slowly add 15ml at a time and mix and repeat till you have a nice spread like consistency. Then add your chopped strawberries in there!
4.) Now lastly, take your bottom waffle, add your egg whites and your whole egg. Next, add your spread to the top piece and add it on top! Then take a huge bite and enjoy this sweet and salty heaven!
