Good Morning ya'll! I know I said I was going to share this on Waffle Wednesday but I got super busy from the moment I was awake to the moment I went to sleep.
This coming weekend is a special one for me and it's taking a lot of pre-work to get it all together. (More on it next week)
I have been posting my waffles over on instagram and lately a lot of people have been asking me how I make them and how I keep my carb count so low in them.
I am here to share my secrets with you just in case you missed it on insta.
- 1 whole egg
- 1 scoop of protein (Depending how I am feeling that day depends on which protein I use, mainly my go to for low carb is PE Science Snickerdoodle. I have Vanilla, Reese Peanut butter & Cookies & cream coming today, I will get back to you on those)
- 1/4 cup of unsweetened almond and or cashew milk
- 20-25g of kodiak cake mix (lately it's been the peanut butter crunch, you probably can skip this step and really keep the carbs low)
- dash of baking powder
- dash of vanilla
Warm up the waffle maker (this is key) Mix all the ingredients together. Spray waffle maker with cooking spray (I use coconut oil spray from Trader Joe's) and cook like a normal waffle.
Sometimes I keep it a little longer since I like the brown and crunchy to it.
My mix usually makes two (a small one and a larger one. I have not perfected the making yet)
Top with whatever you like!
I usually top mine with Walden Farms syrup (I have all 3 flavors, strawberry, blueberry and regular & I have the caramel sauce in the bottle that looks like the syrup) Than if I am feeling frisky, I top with truwhip and enjoy!
I am totally Team Waffle! Are you Team Waffle or Team Pancake?