Calories: 252 Fat: 7G Net Carbs: 7G Protein: 33G
I have gotten into a habit of eating the same thing each day for breakfast. It is usually peanut butter toast. Because I work in a corporate environment, this choice is EASY! Every Monday I haul in a loaf of 100% whole wheat bread. And I go through a container of natural peanut butter every few weeks. My routine is dying for a makeover! Since I work out a lot of mornings, it could use a boost of protein, too!
I have been trying to figure out ways to cut down on my dairy consumption. Don’t fret! I am not going vegan or totally dairy-free! You will continue to find recipes with dairy on this blog. However, making small changes in some areas can only help me, not hurt. I saw the vegan version of I Can’t Believe It’s Not butter online. I used it with this recipe. I loved it. I will definitely use it again with other creations.
If you have never eaten food cooked with protein powder, these waffles may be an adjustment for you. Adding protein to the batter does create a texture that tastes thicker than a normal waffle. Having the icing in this recipes really goes a long way. It keeps the waffles from tasting dry.
I plan to meal prep a couple of batches of these waffles in the New Year. I would like to freeze them in Ziploc bags so that I can simply grab them and go each morning. The extra boost of protein in the mornings will be a great way to kick off the New Year!
You will need a sifter for the coconut flour. Pick one up here from Amazon.
Easy Low-Carb Gluten-Free Cinnamon Roll Protein Waffles
- 4 tablespoons coconut flour Use a sifter or strainer to sift the flour in a bowl. The flour will be lumpy if you skip this step.
- 1 scoop protein powder Use vegan or paleo friendly if desired
- 1 tsp vanilla extract
- 2 tbsp almond milk The amount of milk you will need will vary based on the protein powder that you use. Some brands are thicker than others. Start with 2 tablespoons of milk and then add more to make the mixture form into a batter.
- 4 egg whites
- 1 tsp cinnamon
- 1 tsp baking powder Use vegan or paleo friendly if desired
- cooking spray
- 2 tablespoons vegan butter I used I Can't Believe It's Not Butter Vegan
- 1-2 tsp almond milk
- 2 tablespoons protein powder
- Combine all of the dry ingredients in one bowl and the wet ingredients in another.
- Add the wet ingredients to the dry ingredients. Stir and mix well.
- Turn on the waffle iron. When the iron indicates it is ready, spray it with cooking spray.
- Add the half of the batter to the iron for the first waffle. Pay close attention to adding the batter to the edges of the iron first. This will help ensure the waffles turn out full.
- Close the iron and cook until the waffles are golden brown. Most irons have an indicator light for when the waffles are finished.
- Combine all of the ingredients for the icing in a bowl. Stir until medium-thick. Add additional milk if you need to thin out the icing. If you wish to thicken it up, add a little more protein powder.
- Remove the waffles from the iron and serve with the icing.