It’s Wednesday, the middle of the week, the day that you can either see that you have half of the week left, or you can see that you have already gotten halfway through the week. Wednesday is a day to decide to be possitive, as hard as it may be. But have no fear, possitivity becomes instantly easier when you have a big plate of waffles in front of you!
#WaffleWednesday can be made healthier with these gluten free, dairy free, protein powder free protein waffles! They are made with coconut flour and oat flour, and are delicious!
- 30g oat flour
- 2TB + 2tsp coconut flour
- 1 tsp phyllium husk
- 1/2 tsp baking powder
- 1/2 cup pumpkin purée
- 120g egg whites
- 1/4 cup almond milk
- Flavorings of choice
- Preheat waffle iron.
- Mix dry ingredients.
- Add pumpkin, egg whites, milk, and flavorings and mix until evenly combined.
- Let sit for about 2 minutes and then cook in waffle iron. It won’t expand too much so make sure to fill the waffle iron.
- Cook each for about 5-7 minutes. Top and enjoy!
Macros for recipe (makes 2 large waffles): 6F 56C 23P
I topped mine with stewed blue berries, Fage 0%, chocolate sauce (cocoa powder + stevia+ water) , and coconut flakes.