The extra protein in these waffles makes them a great post-workout meal. I like to make a double batch so I can stockpile them in the freezer and pop one in the toaster when I get home from a run. That said, you don't have to exercise in order to enjoy them; they're pretty great on lazy mornings, too. For extra deliciousness, drizzle with homemade chocolate syrup. Note: I used plain (unflavored, unsweetened) brown rice protein powder for these, but you could experiment with other forms or flavors of protein powder.
1 c unbleached white flour
1 c whole wheat pastry flour
1/4 c + 2 T brown rice protein powder
2 t arrowroot or egg replacer powder
1 1/2 t baking powder
3/4 t salt
1/2 c peanut butter
2 1/2 c almond milk
1/4 c oil
2 T brown sugar
1 1/2 t vanilla extract
3/4 c chocolate chips
- In a mixing bowl, whisk together flour, protein powder, arrowroot, baking powder, and salt.
- In a blender, blend peanut butter, almond milk, oil, sugar, and vanilla until smooth.
- Whisk wet ingredients into dry until combined, then stir in chocolate chips.
- Cook on a hot waffle iron. I've never had problems with this batter sticking, so I don't oil the waffle iron; however, the batter is on the thick side, so you may need to spread it a little before closing the iron.