- 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
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.