May 12, 2018

  • 1 scoop Angel Food Cake Protein Powder
  • 2 Peach Cobbler Flex Flavors
  • 2 TBSP (14g) coconut flour
  • 2 TBSP (14g) almond flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 egg
  • 1/4 C (60g) egg whites
  • 1/4 C (60g) unsweetened almond milk
  • 1/3 C (56g) fresh blackberries, approximately 15, washed and cut into pieces

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In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.

Spray heated waffle iron with non-stick spray. Spread half the batter onto the waffle iron plates, sprinkle ½ of the blackberry pieces directly on top of the batter, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron and transfer to plate. Repeat with remaining batter and berries.

 

Macros for half recipe: Cal: 192 // Fat: 8.3 // Sat Fat: 2.5 // Carbs: 9.5 //  Fiber: 5.1 // Pro:19.5 // Sugar: 2.2

*If desired, mix an additional ½ scoop protein powder with 1 flex flavor and enough liquid to achieve a glaze-like consistency, then drizzle over waffles for an extra punch of flavor. Other berries may be substituted based on availability or preference.


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