They’re a treat for the birthday boy, a reward for an A+ report card or a sweet Valentine’s Day breakfast. Waffles are often reserved for such special occasions, because they’re too carb-heavy, super sugary and lack nutritional value. This recipe debunks all of that. Stripped down to only three ingredients and covered in strawberry “icing,” you don’t need a reason to make these fluffy, fitter waffles.
Let’s get wafflin’!
Strawberry & Sprinkles Protein Waffles
1. In a medium bowl, mix all ingredients together. The batter should be THICK.
*Tip: Only use enough almond milk to help the dry ingredients blend.
2. Pour into a preheated waffle maker and cook until golden.
3. Drizzle the strawberry “icing” (see below) and let it sink into the crevices, so you get a taste with every bite. Top with rainbow sprinkles — just for fun!
In a small bowl, mix 1 scoop strawberry-flavored protein powder with 2 tablespoons almond milk, or enough to liquify the powder without it becoming to thin.
The protein powder you use DOES MATTER. After much trial and error, I’ve found Cellucor protein powders to hold their thickness the best. If you have a favorite, I still encourage you to try it out for this recipe.
I can’t wait to hear how your waffles turn out! Tell us in the comments below…
Jasmine Schmalhaus, “JazzyThings,” has a passion for cooking and baking. She loves experimenting in the kitchen and then sharing her “jazzy creations” with others. JazzyThings emphasizes you do not have to sacrifice flavor or efficiency when eating healthy and strives to create recipes that inspire creativity for others in the kitchen. Visit her website at www.thejazzythi