I JUST started developing a morning routine and have been loving it. Obviously it involves these greek yogurt waffles…
Here’s how it goes: Awaken at 5:30. Hit the snooze switch for 5 minutes so I can cuddle with Tony. Feed Milly. Clean my teeth. Get dressed. Grab a sit down elsewhere to look. Kiss Tony for the cheek and go out the door so I can just make it for my 6am workout class. I enjoy obtaining my workouts performed each day because not only does it give me A great deal of energy, but then I can concentrate on work the rest of the day.
Since I ususally don’t eat pre-morning workout, my abdomen is rumbling once I return home. During my shower, it’s not uncommon for me to issue my breakfast choices for a good 10 minutes. Do I’d like avocado toast with ALL the toppings?! How about pancakes? Perhaps a green smoothie with peanut butter? Perfectly deep-fried eggs? Crispy, new waffles? UGH. So starving I can’t believe.
Wait around a sec, aren’t waffles always the answer? Yes.
This specific recipe was inspired by my original cottage cheese banana pancakes , which just so eventually taste like banana bread and can be an AK reader favorite. I turned up the substances only a smidgen in order that I could use the greek yogurt and Almond Air flow Almondmilk in my own fridge. By the way, did you know Almond Breeze makes shelf stable almondmilk? I proceed through almond milk pretty quickly, so it’s nice to have a few concealing in the pantry.
The turned out to be the easiest waffles ever! The batter is made within the blender for easy clean up so if you have kids, that is a great recipe to allow them to help with.
The best part about these protein-packed waffles isn’t just the strawberry banana flavor, it’s that in addition they include probiotics from greek yogurt, fiber from oats,and nutrition and vitamins from eggs. Truly an ideal post-workout breaky.
5.0 from 1 reviews
1 tablespoon baking powder
1/4 cup Almond Air flow Unsweetened Vanilla Almondmilk
Preheat waffle iron and aerosol with nonstick cooking spray.
Add all ingredients except for strawberries to some blender and blend on high until well combined and steady. Unplug the blender and lightly fold in strawberries using a spatula. If you’re using a belgian waffle iron, you can pour fifty percent of the batter in to the waffle iron, and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Recipe makes 2 huge belgian waffles. Serving size: 1/2 belgian waffle. Best with peanut butter, greek yogurt, fruits, chia seed products and/or maple syrup.
To freeze waffles: cook them on wire racks when they are completed cooking. Then series a cooking sheet with parchment paper, add waffles and place in freezer. This helps them stay direct and perfect for toasting. Freeze for 2-3 hours like this (or up to 6). Then remove from freezer and place the waffles in ziploc luggage. Seal bags tight. Waffles will remain good pig feet bad for you as much as 3 months.
Feel free to double the recipe if you want to make more.
Feel absolve to use different berries with this recipe. Blueberries are specially wonderful.
If you wish to ensure this recipe is gluten free, then use gluten free oats.
Nutrition information is for 1/2 belgian waffle (that’s assuming you are eating a full breakfast and want to best the waffle with other things).
For 1 belgian waffle (1/2 recipe), here’s the nourishment info: Calories: 499 Fat: 11.8g Carbs: 78.9g Fiber: 11g Sugars: 14.1g Protein 24.4g