You all know how much I love chocolate and peanut butter. I mean is there anything better? I was looking in my fridge and saw that I still had one of my protein peanut butter cups left. I actually got pretty excited.
I decided that for breakfast this morning, Reese’s protein waffles it was going to be. Man! They were so amazing. I am not even ashamed to say that I ate all 5 of the waffles. They were seriously that good. I might have eaten more if there were any left!
They were probably my favorite waffles that I have made. I really need to start making waffles more often. I heated them in the microwave before eating and the protein peanut butter cupsĀ got all melty. Mmm it was delicious.
The waffles alone had an awesome taste without any of the toppings. I used Musclepharm’s chocolate milk combat protein powder and some dark cocoa powder. They had an amazing chocolate flavor.
I drizzled the waffles with a peanut butter sauce made using peanut flour. It is a great low fat alternative to peanut butter. It doesn’t sacrifice the peanut butter flavor, but it will help those of you who are watching your fat intake. I also added some Reese’s peanut butter chips because you can never have too much peanut butter.
PrintReese’s Protein Waffles
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 5 waffles 1x
Description
Delicious chocolate protein waffles topped with low fat peanut butter sauce and protein peanut butter cups. The perfect healthy breakfast for all the Reese’s lovers out there.
Ingredients
Waffles
- 1 cup (124g) whole wheat flour
- 1 scoop (35g) Musclepharm chocolate combat protein powder
- 2 tbsp. (10g) unsweetened cocoa powder
- 2 tbsp. granulated stevia or erythritol
- 3/4 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup + 2 tbsp. unsweetened almond milk (or any other milk)
- 2 large egg whites (or 1 whole egg)
- 1/4 cup (62g) canned pumpkin (or Greek yogurt, mashed banana, applesauce)
- 1 tsp. vanilla extract
Toppings
- 3 tbsp. (18g) peanut flour mixed w/ water and stevia
- My protein peanut butter cup (link above)
- Reese’s peanut butter chips (optional)
Instructions
- Preheat waffle iron to medium heat. Add flour, protein powder, cocoa powder, stevia, baking soda and salt in a bowl. Mix.
- In a separate bowl, mix almond milk, egg whites, pumpkin and vanilla extract. Add wet ingredients to dry. Gently mix well until combined. Be careful not to over mix.
- Spray preheated waffle iron with nonstick spray. Pour batter into waffle iron. I had to cook mine in two batches. Cook for about 4-5 minutes per batch. Makes about 5 large waffles.
- Mix peanut flour with water until a thick sauce consistency. Add stevia to desired sweetness. Top with a chopped up protein Reese’s and some Reese’s peanut butter chips.
Nutrition
- Serving Size: 1 waffle
- Calories: 120
- Sugar: 1
- Fat: 1.5
- Carbohydrates: 20
- Fiber: 4
- Protein: 10