The extra fruit salad I had laying around from last nights dessert? Well, like I said, it was a perfect topping to my vanilla protein waffles this morning.

Buckwheat pancakes with a protein punch, drizzled with a peanut butter sauce. Nom nom nom … I’m droolin’ ova here! This is a great “go-to”/base waffle and pancake recipe. You could take a completely different direction by adding mix-ins, extracts, etc. Protein S’mores pancakes, anyone? Yes! … that’s later 😉

But first, here’s the basics:

This is the protein powder I use and really enjoy it. Designer Whey’s Aria Women’s Protein (vanilla). I’ve found it at Trader Joe’s for $9.99. One scoop is all you need …

---

 

Protein waffles/pancake mix:
Serving Size: 1
Points Per Serving: with peanut butter glaze- 7pp, without glaze- 6pp

1/3C Hodgson Mill Buckwheat Pancake Mix
1T quick oats
1t chia seeds
1 scoop protein powder
1/2 of a melted banana*
1/2C + 1-2T unsweetened vanilla almond milk (or milk of choice)

*melt a banana by slicing it and putting it in a microwave safe bowl for :30sec. It will be gooey, caramelized, and just plain ‘ol yumminess. This will add moisture to the pancakes/waffles! Yay potassium!

Combine all but almond milk into a bowl and mix.

Add 1/2C of almond milk. (if you feel like the consistency needs to be a bit runnier, add 1-2T more of milk)

Pour batter into a waffle maker. If pancakes are more your fancy, this recipe makes 2 Medium sized or several silver dollar beauties.

When finished, top with peanut butter glaze (recipe below) and fruit salad.

 

---

 

peanut butter glaze: 1pp

1T PB2 (powdered peanut butter)
1T sugar free syrup
1T almond milk (or liquid of choice)

mix all 3 and add more liquid if needed for consistency.
Not enough glaze for ya? Just double the PB2 and almond milk for the same amount of ww points)

Have a great morning!