I am currently in Tucson, Arizona training at the Cinch Cycling Camp. It has been an awesome week so far. The food has been amazing thanks to Chef Sean Fowler! He is actually the chef for the Cannonade Garmin professional cycling team. But anyway, here are some chocolate coconut protein waffles that I made before leaving.
I absolutely love chocolate and coconut together. It isn’t always a very common combination, but it is awesome. I gave the waffles a chocolate flavor using coco powder and my delicious Beast Sports Nutrition chocolate protein powder. I also added some coconut extract to make sure they had a good blend of chocolate and coconut.
For the topping, I decided it was only right to add more chocolate and coconut. I mean, they are chocolate coconut waffles right? Instead of using just taking the regular coconut flakes and sprinting them on top, I toasted them. I don’t know why I have never toasted them before. It makes the coconut flavor so much better. And lastly, of course I had to add a drizzle of melted chocolate.
Chocolate Coconut Protein Waffles
Author: Spencer Miller
- Serves: 1 serving
- Serving size: 3 waffles (without toppings)
- Calories: 345
- Fat: 8
- Carbohydrates: 33
- Sugar: 5
- Fiber: 9 fiber
- Protein: 39
Healthy and protein packed chocolate protein waffles topped with coconut cream yogurt, toasted coconut flakes and a drizzle of melted chocolate.
- ½ cup (60g) whole wheat flour
- 1 scoop (35g) Beast Sports chocolate protein powder
- 1 tbsp. (5g) cocoa powder
- 1 tbsp. granulated stevia/sweetener of choice
- ½ tsp. baking powder
- 1 whole egg
- ¼ cup (56g) vanilla Greek yogurt*
- ¼ cup milk (any milk is fine)
- ½ tsp. coconut extract (more or less depending on preference)
- ¼ cup (56g) vanilla Greek yogurt
- ⅛ tsp. coconut extract (optional)
- 2 tbsp coconut flakes
- 1 tbsp. melted chocolate
- Preheat waffle iron to medium heat. Mix flour, protein powder, cocoa powder, stevia/sweetener, and baking powder in a bowl. Add egg, Greek yogurt, milk and coconut extract. Gently mix everything together until a smooth batter forms.
- Spray waffle iron with nonstick spray. Pour batter into waffle iron. Cook for about 3-4 minutes or until a golden brown color and slightly crispy on the outside.
- Heat oven to 350F. Put coconut flakes on a oven safe pan and toast in oven for about 5 minutes (optional). Mix remaining Greek yogurt with coconut extract.
- Top waffles with coconut yogurt, toasted coconut flakes, and melted chocolate. Enjoy!
* Greek yogurt can be substituted for an equal amount of pumpkin puree, applesauce, or mashed banana.