Sunday, 31 July 2016

High Protein Banana Cinnamon Waffles (gluten free)

I haven't posted much in the past two months since we bought a house and moved. Most of my kitchen gadgets were all packed up. My friend Steve shared this recipe from Damn Delicious, which looked so awesome, I wanted to buy a waffle iron. Yesterday, Simon and I were in Walmart buying odds and ends for the house, and we happened across these kitchen robots:
I bought some cottage cheese, and the rest, we already had at home.

I followed the recipe from Damn Delicious, but halved it, to test the first batch. There's no sugar in them, and I had four ripe bananas on the counter, so I wanted to try a half batch without, and another half with bananas. The sugar free ones are pretty good, but I preferred the banana ones. So here they are! If you like, you can even add 1/4 cup of PB2 to this recipe for a peanut butter banana waffle.

Makes 6 servings

Ingredients

2 cups oats
1 cup cottage cheese
4 overripe bananas
1 tbsp cinnamon
2 tsp pure vanilla extract
1/4 tsp salt
6 eggs

Directions

Put all ingredients in a food processor or high powered blender. Preheat waffle iron, spray with canola oil. Pour 1/2 cup of batter per waffle section. My waffle iron has two sections, so it requires 1 cup of batter per batch.
Cook until golden brown. Top with nut butter for added protein.

Optional: Serve immediately, or allow to cool and freeze. Reheat in toaster.

Nutrition (per 2 waffles)

Because there is less cottage cheese per serving, the protein content is lower with the bananas, but the macros are still pretty impressive:

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