These are so easy, and they make left overs that you can freeze! Trust me, it makes life a lot easier when you can make extra of ANYTHING and freeze it for when you’re in a time crunch. At my house we NEED food options that are ready to go. I don’t cook a gourmet breakfast every morning, especially when you have a new baby. .
Protein waffles are a super quick breakfast- you just pop one of the frozen waffles into the toaster and voila, just like new!
These were a hit with the kiddo (cut up for small hands of course):
PROTEIN WAFFLE RECIPE
- 1 Cup Oats (Rolled, old fashioned)
- 3/4 Cup Plain non-sweetened Greek yogurt
- 3 Eggs
- 5 Egg Whites
- 4-5 Squirts of Liquid Stevia
- 1 Tbsp Pure Vanilla
- 1 Tbsp Baking Powder
- 1.5 Tbsp Coconut Flour
- Optional: blueberries, chocolate chips, banana extract etc.
Preheat waffle maker. Process oats in a food processor (or blender) until finely ground. Then add to a large bowl with the rest of ingredients- or you can throw everything into a food processor and mix. (I have a mini food processor and everything fit in perfectly).
Spray waffle iron with coconut oil spray or whatever you usually use. Add 1/4 c. of batter per waffle (this is for the type of machine I have). Cook until crispy! I added to ours fruit, So Delicous Cocowhip, maple syrup & chocolate pb2 mixed with water. So good.
For the leftovers, let them cool, store them in a freezer safe container in the freezer and take them out as needed popping into the toaster for quick breakfasts!
I’ve also added frozen blueberries into the mix right before adding to the waffle iron-
Nutritionals according to MyfitnessPal, per 1/3 of this recipe–
265 cal, 7g fat, 22g protein, 3.9 g sugar.