PROTEIN POWDER PANCAKE

1 serving (2 scoops) protein powder (we like Aloha)

½ cup egg whites

¼ teaspoon baking powder

nonstick coconut oil spray

1 tablespoon almond butter

1 teaspoon cacao nibs

 

Heat a skillet to medium heat, lightly coating the bottom with nonstick coconut oil spray. In a mixing bowl, whisk the protein powder, egg whites and baking powder until smooth. Spoon the batter into the skillet to create 2 pancakes. Cook for 1 minute, then flip and cook for another 1-2 minutes until the pancakes are cooked through. Top with drizzled almond butter and cacao nibs. Serves 1 [Per serving: 310 calories, 13g fat, 23g carbs, 27g protein, 4g sugar]. 

 

SHREDDED SWEET POTATO WAFFLE

1 sweet potato, shredded

1 tablespoon coconut flour

nonstick coconut oil cooking spray

Himalayan sea salt

*optional: cinnamon

 

Preheat a waffle iron. In a small mixing bowl, stir the shredded sweet potatoes, coconut flour and dash of himalayan sea salt (and optional cinnamon). Spray both sides of the waffle iron with the nonstick coconut oil spray. Add the sweet potato mixture to the waffle iron and close the top. Cook until golden brown. Serve with egg whites. Makes 1 waffle [Per serving: 140 calories, 1g fat, 30g carbs, 6g fiber, 6g sugar, 3g protein].

 

CHOCO-BANANA WAFFLE

1 Van's gluten free Flax Waffle

1 tablespoon Justin's Chocolate Hazelnut Butter

1/2 banana, sliced

 

Preheat the oven to 350 degrees. Lightly toast the waffle then cut it in half. Spread one side with the hazelnut butter then top with the sliced bananas. Place the second half of the waffle on top to make a sandwich. Place the waffle sandwich on a baking tray and bake for 6-8 minutes. Serves 1.

 

SWEET POTATO WAFFLES

1 1/4 cups baking mix (regular or gluten free)

2 tablespoons honey or agave

1 teaspoon cinnamon

1 cup almond milk

1/2 cup sweet potato, pureed

1 egg

2 tablespoons Chobani greek yogurt

 

Wash sweet potato and pierce with a fork all over. Microwave on high heat for 8-10 minutes until tender. Meanwhile, heat waffle iron. Once sweet potatoes are ready, mix puree with baking mix, honey, cinnamon, milk, egg, and oil. If batter seems too thick, add a few drops of water. Scoop batter onto waffle iron and cook according to directions.