4-Ingredient Peanut Butter Protein Waffles


Waffles, or good old “pancakes with abs” as I like to refer to them, have made a delicious return to my breakfasts over the past few weeks. About two or three months ago, I noticed the new Quest protein powders popping up at my favorite HEB here in Austin. As soon as the Peanut Butter flavor caught my eye, I knew I wasn’t leaving the store without buying at least 2 canisters of it. (No shame.)

The Quest protein powders are basically manufactured to be cooked/baked with, which is one of the main reasons I absolutely love them. I’ve done a few tests over the last few months, and regardless of what I’m making — be it my banana muffins, baked oatmeal, proats, or these waffles — using the Quest powder always results in a better final product than any other protein I’ve tried in the past. (I’m still faithful to my GNC Wheybolic as a pre-/post-workout shake, though!)

I’ve been making these in batches and freezing them for the last couple of weeks, and lemme tell ya’ — breakfast has never been easier or tastier.

If you’re totally OVER eating eggs every morning, give these a shot. You won’t be disappointed!

Peanut Butter Protein Waffles

Nutritional Overview (per 2 waffles)
Calories: 149
Carbs: 8.1
Fat: 1.9
Protein: 24.1

Serves: 8 waffles/4 servings
Cook time: 20 minutes

Ingredients

Directions

  1. Mix all ingredients in a large bowl. Add a little extra almond milk if the batter is more cake-y than waffle-y. The casein in this protein powder will make the batter thicker. It should be relatively thin — almost like the consistency of chocolate syrup.
  2. Heat up your waffle maker. Spray both sides of it with cooking spray. Protip: set a couple of squares of paper towel below your waffle maker if you tend to be sloppy with it (like me). Simpler clean-up!
  3. Pour your batter into the waffle maker and let cook for 3-5 minutes.
  4. Take these out as soon as you can pull these away from the iron with a fork. WARNING: they can overcook pretty quickly, which makes them crispier. If you like ’em that way, cook them for 5-7 minutes (depending on the heat of your waffle maker).

I prefer spreading 1 tablespoon of creamy peanut butter across two waffles, then topping that with 1/4 cup sugar-free (or lite) syrup. Total calories/macros for that round out to an impressive 264 calories, 10g fat, 28g protein, and 12g carbs. This week, I’ve been eating these as my post-morning lift meal. (Pre-lift is a banana and a scoop of GNC Wheybolic Extreme.)

These are definitely the easiest breakfast I’ve ever posted, so to all of my fellow PB addicts: give them a shot and try out the Quest protein! Enjoy!

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