Waffles for Breakfast
Makes 6 waffles
1/2 cup of fat free milk
3 large egg whites
3/4 cup Golden Cloud Cake Wheat Flour (0.9g/100g)
6 servings of Protein Whey Isolate (6 tbl spoons) Choclate or Vanilla
2 tsp baking powder
pinch of salt
1/4 tsp Selati Yellow sweetener (aspartame free)
1/2 tsp vanilla essence
Pre-heat waffle iron. Add the ingredients to your mixer in the order listed above (be sure you add the milk and eggs before the flours). Mix for 1 - 2 minutes or until the batter is smooth. Taste for sweetness and adjust if needed
Pour batter into waffle iron, using 1/4 to 1/3 cup of batter per waffle (this will depend on the size of your waffle iron). Cook waffles until light brown and then carefully remove waffle. Using 1/4 cup measurements, this should make approximately 6 waffles.
Serve immediately with smooth cottage cheese, cinnamon and sweetener.
Easy to Freeze left overs:
Seperate the cooled down waffles with wax paper (to prent from sticking to each other) and place in freezer bag. Then place waffles in a freezer save container.
Easy to Reheat for a quick breakfast:
Place frozen waffle in toaster on a low-medium setting until heated and crispy. (Make sure the waffles do not burn)
From 2nd phase fruit is introduced to your programme then you can add a hand full mixed berries, strawberries or hand size grated apple or hand size sliced peache to your breakfast waffle.
You can if you want make this waffle for lunch as well, make a savoury waffle, do not add the protein whey isolate to the recipe and serve with sliced chicken mixed with smooth cottage cheese, peppers, spring onion, parsley, salt & pepper to taste. Gives that chicken mayonnaise texture. Or you can have mince with the waffle, let your creativity go and make your Lifestyle meals exciting!
1 Waffle will serve as a full protein and full carb