Ingredients
The following ingredients have 1 Servings
- 1 scoop (or slightly less, about 17 to 20g) protein powder*
- 1/8 cup (or slightly less, about 16 to 20 grams) Kodiak Cakes mix
- 1/4 cup (or slightly less) egg whites from a carton + 2-3 tablespoons or more of water for a thinner consistency
- 1-2 tablespoons (about 20 grams) pumpkin purée from a can or mashed banana
- 1/2 teaspoon baking powder (optional (I typically leave this out and would only use if I weren't using the Kodiak Cakes mix))
- 1/4 teaspoon ground cinnamon or pumpkin spice (optional (I don't use))
- 1/4 teaspoon pure vanilla extract (optional (I don't use))
- Optional for serving: maple syrup, almond butter, Walden Farms calorie free pancake syrup and/or fresh fruit
Instruction
- Heat waffle iron.
- Stir all ingredients together in a small bowl, until batter is free from most clumps. Add as much water as needed to get a waffle batter consistency. The batter should be thick, but slightly pourable too.
- Once waffle iron is heated, spray top and bottom of iron with nonstick cooking spray and pour batter over bottom of the iron. Natural nonstick cooking sprays do not work well in this recipe because this waffle tends to stick easily. Use the back of your spoon to spread the batter evenly over the iron.
- When waffle iron goes off, transfer waffle to a plate and top with your favorites. Serve immediately or store in a covered container to reheat and enjoy later.
