Who doesn’t like waffles and pancakes??

There’s just one MINOR problem…if you’re an athlete who cares at all about your health, your performance, or your appearance, you avoid highly processed flour, gluten, chemicals and preservatives. ALL of which are found in waffles and pancake mixes.

So what is a man/woman to do?? Simple. Follow this recipe!

The Problem:

As mentioned above, most waffles and pancakes are either frozen or made from pre-packaged mixes that contain chemicals and preservatives that you can’t pronounce. (If you can’t pronounce it, don’t eat it!!) At best, homemade waffles/pancakes still contain processed wheat flour and most likely gluten. Don’t forget the syrup or confectioner’s sugar most people add on top!

The Solution:

  • 2 scoops protein (50/50 casein/whey works best) – use a blend or 1 scoop of each
  • 3 servings liquid egg whites
  • 1 whole egg
  • Waffle maker (or pan for pancakes)
  • Olive Oil PAM
  • Toppings (nuts, nut butter, fruit…)

Preheat the pan or waffle maker, spraying lightly with PAM to prevent sticking. Mix the protein and eggs in a large bowl. Cook each waffle/pancake for 45-60 seconds. BOOM! Done. Just like that.

This recipe makes 3-4 waffles/pancakes depending on how big you make yours.

Since the only ingredients used are protein, and 1 whole egg, you’ll need to add some carbs and/or fats IF you need more energy nutrients in that meal.

This is where toppings can get fun. Try fruit like berries, bananas, or peaches. Or go with nuts or nut butters.

Here is a Greek Yogurt and frozen blueberry topping.

And a Peanut Butter Protein Waffle.

These are AWESOME. They taste amzing and I know you’ll love them.

Try them out and let me know your favorite topping in the comments below.