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.
Scale
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