Description
Moist and fluffy chocolate protein waffles topped with healthy strawberry jam compote, dark chocolate sauce, and melted sugar free milk chocolate.
Scale
Ingredients
Chocolate Waffles
- 3/4 cup (90g) whole wheat flour
- 1 scoop (30g) Shredz chocolate protein powder
- 1 tbsp. (5g) unsweetened cocoa powder
- 2 tbsp. granulated stevia or erythritol
- 1/2 tsp. baking powder
- 3/4 cup milk (almond, coconut, diary milk, etc.)
- 1 large whole egg
- 1/3 cup (80g) pumpkin puree
- 1/4 cup (56g) plain nonfat Greek yogurt
- 1 tbsp. (14g) Amber Lyn milk chocolate chunks
Strawberry Compote
- 1 cup (100g) fresh strawberries, sliced
- 3 tbsp. sugar free maple syrup
- 1 tbsp. granulated stevia or erythritol
Instructions
- Preheat waffle iron to medium/high heat. Mix flour, protein powder, cocoa powder, stevia, and baking powder in a medium bowl. In a separate bowl, add milk, egg, pumpkin, and greek yogurt and mix. Add wet ingredients to dry and gently fold together until smooth. Be careful not to over mix batter.
- Spray waffle iron with nonstick spray. Spoon batter into waffle iron. I use a large waffle iron that makes 4 belgian waffles at a time, so all the batter fit at once. Cook waffles for about 5-6 minutes or until slightly crispy on the outside.
- While waffles are cooking, heat a pan to high heat. Spray with cooking spray, then add strawberries and maple syrup. Cook on high for a few minutes, then when it starts to bubble reduce heat to medium. Let simmer for about 6-7 minutes. Add stevia until desired sweetness.
- Make dark chocolate sauce by mixing cocoa powder with stevia. Top waffles with strawberry compote, dark chocolate sauce, and melted milk chocolate. Enjoy!
Nutrition
- Serving Size: 2 waffles w/ strawberry topping
- Calories: 320
- Sugar: 6
- Fat: 7
- Carbohydrates: 46
- Fiber: 9
- Protein: 21