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Low carb waffles

INGREDIENTS

  • 30g Whey Protein – I used Maple Syrup flavor
  • ½ Tsp Baking Powder
  • 1 Egg
  • ½ Tsp Cinnamon or Sweetener (optional)
  • Almond Milk or Water for consistency

Toppings:

  • 10g NGT Natural Peanut Butter
  • 25g Banana
  • 25g Blueberries
  • Zero Cal Caramel Syrup
  • Dark Chocolate

 

INSTRUCTIONS

  1. Pre heat the waffle maker.
  2. Mix the whey protein, egg and baking powder. Add cinnamon/ sweetener if desired.
  3. Add 20ml (approx.) unsweetened almond milk or water if needed and mix well.
  4. Spoon mixture into waffle maker and cook until golden (roughly around 6 minutes but it depends on the waffle maker).
  5. I topped mine with NGT Natural Peanut Butter, banana coins, fresh blueberries, caramel syrup and a bit of shredded dark chocolate.

 

TIPS

  • Add 10g coconut flour to add volume and make more soft and fluffy waffles/pancakes.
  • Add 50-100g of some moisturizer to counter the whey and make more moist waffles/pancakes. This can be Greek yogurt, pumpkin puree, cooked sweet potato, applesauce, apples, bananas, berries etc. This is because, naturally, whey has a tendency to go dry and rubbery, and you often end up with cardboard waffles/pancakes.
  • Keep your waffles warm by switching the waffle maker off but leaving the waffles chilling in.

 

CALORIES & MACROS *including toppings

286 Calories

13 Carbs

34 Protein

11 Fat

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