These "make ahead" protein waffles may be perfect for your lifestyle, if you're in a crunch in the mornings. Let’s just say I’m addicted!
Have you ever thought about using protein powder as a “dry” ingredient in your baking recipes?
Well, it works very well as a semi-flour substitute. Only downside to cooking with protein powder is the hardening and drying that occurs when heated.
Have you ever made protein pancakes and they have turned out super dry?
Well, that’s the protein powder at work – it can pretty much suck the moisture out of a recipe.
So how should we solve this?
I’ll make sure the protein to fat ratio is even – Instead of using 2 scoops of protein powder and making these super dry, I just used 1 scoop and added an extra egg white instead. Plus, using almond flour not only keeps the recipe gluten free it adds in 24 grams of protein. :)
I've been using BeautyFit Vegan Pea Protein for three years now. My favorite! It's has 24 grams of protein, allergen, soy and dairy free! ;)
Ingredients (for 2 large Belgium waffles)
- 1 Ripe Banana
- 2 Eggs
- 1 Egg White
- 1 Cup Almond Flour or Coconut Flour
- 1 Scoop BeautyVegan Pea Protein Vanilla
(Whey or plant based protein; NOTE: if you use plant-based protein, you may have to add tablespoons of almond milk)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- Heat up your waffle iron.
- In a bowl, beat eggs with chopped banana until smooth.
- Add in the remaining ingredients and mix together thoroughly.
- Adjust your batter: If your batter is too thick, simply add tablespoon(s) of almond milk until you reach your desired consistency.
- Pour the batter onto the waffle iron and cook for 3 to 5 minutes or until your desired readiness.
- Enjoy with honey, maple syrup and/or fresh berries or fruit.
Until next time.
With love and beauty,