Breakfast foods are hands-down my favorite. Give me a stack of waffles and I am a happy girl. Even on a flexible diet plan, the carbohydrate content of traditional waffles can be hard to work with.
I recently discovered this Low-Carb waffle recipe from Amanda Bucci. Amanda is an uber inspiring fitness entrepreneur and bikini competitor. In one of her videos she said if this waffle isn’t a part of your life, you aren’t living. She’s not lying. This recipe is a godsend for those of us who love those carby breakfast foods but also love a trim waistline.
These waffles are loaded with protein and can be topped with your favorite source of healthy fat. Perfect for a high-fat high-protein diet, or the Metabolic Diet, or competition prep.
1 scoop of a casein or whey/casein blend protein powder. I used SELECT Snickerdoodle
1 teaspoon gluten-free baking powder
1 whole egg
1/4 cup of water (approx)
Pre-heat your waffle maker before starting the batter.
Mix all ingredients together in a small bowl. Add in a small amount of water to get the consistency slightly runny, but still viscous.
Spray waffle maker with a non-stick oil spray. Place half of the batter in the waffle maker. Cook according to your waffle maker’s direction. Repeat with the remaining batter.
- Raw, Organic Nut butters
- PB2 Powdered Peanut Butter
- Walden Farms Sugar-free Syrup (You can buy at Sprouts as well)
- Fresh fruit or homemade jam
- Unsalted Kerrygold Butter
- Use an egg white instead of a whole egg to save on fat
serves: 1 (approx. 2 waffles) | total time: 15 minutes
Calories and macros will vary based on ingredients used.
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