Vanilla Protein Waffles
Protein powder, almond flour and a little coconut flour blended smooth and cooked in a waffle iron. Reheat them in the toaster, never the microwave.
- Prep
- 10 minutes
- Cook
- 4 to 6 minutes per waffle
- Method
- Waffle iron
From the recipe box
Diner breakfasts, recipes, and experiments at the griddle.
Protein powder, almond flour and a little coconut flour blended smooth and cooked in a waffle iron. Reheat them in the toaster, never the microwave.
Half a potato cut into fries gets a seven-minute head start, then a small seasoned patty joins it in the basket for seven more.
A protein pancake cooked in a bowl in the microwave, with a little baking powder and extra milk so it comes out lighter than the mug muffins.
Chickpea rotini, chicken and chopped romaine tossed in a quick Caesar dressing made from Greek yogurt, a Caesar seasoning packet and lemon.
Pesto-topped chicken breasts baked right on top of rice and vegetables in one oven-safe skillet, so the rice cooks in the chicken's juices.
Shrimp, peppers, onion and a full pound of mushrooms stir-fried and pulled together with a soy and oyster sauce, served over rice.
A no-bake layered cup of protein cheesecake filling made with Greek yogurt and real cream cheese, strawberries and whipped cream.
A big flour tortilla pressed into a pie dish as the crust, filled with ground meat, peppers, egg whites, cottage cheese and mozzarella.
Dry-rubbed wings air fried in two batches until crisp, then tossed in a warm hot sauce and butter mix with yogurt ranch and veggie sticks on the side.
A vanilla protein mug muffin topped with warm, drizzly peanut butter and a spoonful of jam.
Wilted spinach, light cream cheese, sundried tomatoes and feta rolled up with a thin sheet of cooked egg whites, then crisped in the air fryer or a pan.
Chicken breasts, white beans, green chiles and warm spices cooked low all day, then shredded and thickened with cream and masa harina.