At the risk of sounding melodramatic… my waffle maker changed my life.
I got it at Target for 20 dollars. It’s up there in the list of top purchases I’ve ever made.
Ever since I got it (right before January 2017), I have been experimenting with “Waffle for One” recipes. I’m not one for leftovers. And if I store extra waffles in the freezer “for later”, they end up just sitting in the freezer forever getting freezer burn. So I don’t like to waste ingredients making waffle recipes that serve 4-6 people when I really just need one.
The “Waffle for One” approach is also just faster and more efficient when I’m cooking for just me. If it’s a busy morning and have 15 minutes to make and eat breakfast before leaving for work, I can still have a waffle. Which is awesome.
This recipe is gluten free, dairy free and high in protein (12+ grams). I have an average of 1-2 waffles per day (I’m going through a phase…) because they are delicious and healthy.
Protein powder: I use Nuzest vanilla protein. It’s dairy free and has 20g of protein in a serving (2 scoops) which is great.
Almond butter: I’m taking a break from peanut butter to switch it up a little. I use Justin’s vanilla almond butter or a plain cheap drippy almond butter from Sprouts.
Gluten Free Waffle Mix: I use Arrowhead Mill’s gluten free pancake/waffle mix. It’s awesome and easy.
Oats: I use cheap quick oats.. store brand usually.
Coconut Oil: I don’t have a brand preference, just unrefined and virgin organic coconut oil
- 2 tbsp almond milk
- ½ tbsp coconut oil melted
- ½ tbsp honey
- 1 tbsp oats
- 1 tbsp arrowhead mills gluten free waffle mix (or any flour)
- 1 scoop Nuzest Vanilla Protein Powder (1/2 serving)
- ½ tsp baking powder
- 3 tbsp egg whites
- Combine wet ingredients in one bowl and dry ingredients the another. Mix well. Combine all ingredients and stir until well combined. Cook on greased waffle maker on medium-high heat for a few minutes (takes less than 5 minutes). Top with 1 tbsp nut butter, honey + whatever your heart desires. I top with 1 tbsp of melted almond butter and ½ banana. 🙂