Ingredients
1 cup almond flour
1/4 cup unsweetened coconut milk
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup fresh blueberries
1 scoop vanilla protein powder (unflavored or vanilla as base)
1 tablespoon chia seeds
Instructions
Preheat your waffle iron or non-stick griddle to medium-high heat.
In a mixing bowl, combine almond flour, baking powder, salt, cinnamon, and chia seeds.
In a separate bowl, whisk together the egg, coconut milk, vanilla extract, and protein powder until well combined.
Gently fold the wet ingredients into the dry until just combined; avoid overmixing.
Carefully fold in the fresh blueberries by hand to prevent them from bursting.
Pour the batter onto the preheated waffle iron or griddle (adjust the portion size according to your equipment).
Cook for 2-3 minutes per side or until golden and crisp on the outside and cooked through.
Repeat with the remaining batter, adjusting the heat as needed.
Serve warm with a dusting of cinnamon or a touch of unsweetened almond butter if desired.
Notes
For best texture, do not overmix the batter to prevent a dense outcome.
If your waffle iron cooks unevenly, cook on the griddle in smaller batches for better control.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
These waffles reheat beautifully in a toaster or oven for a quick lunch or snack.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast & Snacks
- Method: Cooking/Griddle
- Cuisine: Breakfast
- Diet: Low Carb
Nutrition
- Serving Size: 1 waffle
- Calories: 160
- Sugar: 2g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg