This protein waffles recipe proves once and for all that healthy waffles can taste as good as their traditional counterpart. With savoury almond butter and sweet raspberry chia jam, this breakfast tastes a lot more like dessert. But, shockingly, it's actually good for you.
- 1/2 cup of Kodiak Cakes Waffle and Flapjack Mix
- 1/2 cup of unsweetened almond milk
- 1/4 tsp of cinnamon
- 1/4 tsp of vanilla extract
- 1 tablespoons of Raspberry Chia Jam (my recipe here!)
- 1 tablespoon of almond butter
- 1 tablespoon of Maple Syrup or E.D. Smith Sugar Free Syrup
- 1/2 banana, sliced
- Mix the waffle ingredients: Place the Kodiak Cake waffle and flapjack mix, almond milk, cinnamon and vanilla extract in a bowl and mix. This can be done by hand with a whisk. But, if you have a hand mixer use it, as you'll end up with fluffier waffles.
- Prepare the waffle maker: Spray the waffle maker lightly with avocado oil and turn it on to preheat. Preheating is important because it ensures your waffles won't stick to the pan when it's time to remove them.
- Cook the waffle: Once the waffle maker is hot, spread the batter in and close the lid. Bake for 4-5 minutes. This will vary depending on your waffle maker, so make sure you check in. Typically the waffles are done when there is no longer steam coming out.
- Add toppings to waffle: Remove the waffle and place it on a plate. Top with almond butter, raspberry chia jam, and syrup.
Raspberry Chia Jam:
You can find my raspberry chia jam recipe here.
The waffle mix should be thick in consistency. If it's not, the waffle will not cook consistently. If your mix is feeling runny, add a little more Kodiak Cake waffle mix to thicken it up.
Keywords: healthy breakfast, high protein recipes, healthy waffles