All this time I’ve been making protein pancakes, complaining about the lack of room in my pan, the messy flipping and the time spent carefully watching the little boogers to ensure they are cooked enough, but not overly brown.
And then it dawned on me: Sister, you can use that easy-peasy waffle iron that’s gathering dust in your cupboard. It’s non-stick, has a green light when the waffle is cooked and only requires a wipe down to be classified as “clean.” Sold!
That’s the story of how these protein pancakes became waffles. The protein powder is sneaky here–I bet you’ll never even notice it. There’s loads of banana flavor and a pleasant crunch from the pecans. If you have the time, toast the nuts. It’s worth the extra effort!
Banana Bread Protein Waffles (which work just fine as pancakes, too!)
2 tablespoons vanilla brown rice protein powder
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
5-inch slice of banana (or 3.5 ounces with the peel)
1 large egg
1 tablespoon chopped pecans
In a small bowl, mix the protein powder, baking powder and cinnamon. Set aside.
In a larger bowl, mush the heck out of your banana, using a fork or pastry cutter.
Add the egg and mush some more, until combined.
You guessed it–add the protein powder mixture and get it nice and combined. Stir in the nuts.
Pour onto a heated waffle iron that has been coated with cooking spray. Cook until you get a green light.
Serve with butter, syrup and berries if you have them!