Peanut Butter, Banana and Chocolate Chip Protein Waffles

 

Today:

God it was hot. I could feel the little beads of sweat forming on my forehead and ever so carefully dripping down the curves of my face. I wiped them away with the sleeve on my t-shirt and continued on. I noticed how my feet floated across the dirt path, I was really loving these new sneakers. I liked how well the tread seemed to grip the earth beneath me as my feet pounded along. My mind wandered from the music blasting into my ears through my headphones to the trail in front of me. I glanced behind me over my shoulder noting that the path was still clear. I often let my fears get the best of me while alone on the trails. I smiled to myself realizing my silly worry as if someone might actually be waiting to kidnap me in this blistering heat, let alone the fact that I was practically swimming in my own sweat making me quite difficult to get a good grip of. I strangely began to take pride in how disgustingly awful I felt. Despite my burst of energy and random thoughts this morning I couldn’t wait to be done with my run and get back to eat. I’m pretty sure I only ever get up at the crack of dawn to run so I CAN eat, and by eat I mean a lot. This morning’s menu was waffles. Not just any waffles of course, peanut butter, chocolate chip and banana protein waffles. I suddenly felt a drip slide from my mouth to my chin and wondered if it was sweat or drool.

I must have been on snail speed this morning as I flew around the kitchen tossing the ingredients into the blender. I clearly underestimated my timing since I had exactly 45 minutes to eat, shower and be out the door. I slammed my hand onto the power button as the blender whipped and whirled in its high pitched screech until the ingredients swirled around to form a smooth batter. I threw in a fistful of chocolate chips, folded them in with a spoon and then dumped the contents hastily onto the steaming waffle iron. I shut the lid and waited, impatiently. Leaning up against the kitchen counter I proceeded to sip my coffee feeling it’s warm and bitter smoothness pass by my lips. I scrolled through my phone ritualistically, checking Instagram, Facebook and the previous night’s Snapchats. Between the array of couple, baby, athlete and food pictures I couldn’t quite figure out if I was suddenly depressed because I was single, carrying around a comfortable amount of extra padding over my wanna-be six pack (okay two pack) or just really, really hungry. I opted for really hungry. Realizing that the waffle iron had stopped steaming I flipped open the lid to welcome a beautifully golden waffle speckled in chocolate. I carefully lifted it and set it onto a plate losing a couple of chips back onto the iron in the process. Not wanting to spare even a morsel I slowly tipped the iron over the plate ushering the chips to fall out. Simultaneously, a slow trickle of soapy water from yesterday’s washing emerged from inside the base of the iron and landed direcly onto the waffle. Abort! Abort! I quickly set the iron back down practically slamming it onto the counter and stared wide eyed at my now soggy breakfast. That couldn’t have just happened, could it? I wondered if there was some sort of 3 second rule to waffles marinating in day-old, soapy water. Refraining from an unusual Google search I angrily shuffled my feet across the kitchen floor towards the trash. Reluctantly, in went the soapy waffle, the loose chocolate chips that I so desperately had to have and my hope for a delicious breakfast…

I’d love to say the rest of my day went swimmingly after that but no, it did not.

Cutting out out all of the less than perfect course of events, later that evening I figured why not end the glorious day with a glass of red wine. A nice Pinot Noir to be exact. Next time though I’d prefer to hold the fruit fly.

Apparently I wasn’t the only one who had had a rough day.

 


This waffle recipe is a variation on my Protein Pancake with Greek Yogurt. It’s packed with awesome flavor and lots of protein without the use of powders. It’s a very interchangeable recipe so you can always play around with the add-ins to make it your own like sub out the peanut butter for another nut/seed butter and the chocolate chips for berries! Though I highly recommend this version if you are a chocolate and peanut butter aficionado like myself!

 

 

Peanut Butter, Banana and Chocolate Chip Protein Waffles

Gluten-free

Serves: 2 (makes 2 waffles)/ Prep time: 5 minutes/ Cook time: about 5-7 minutes (depending on waffle iron)

  • 1 c old fashioned gluten-free oats
  • 1/2 c non-fat plain greek yogurt
  • 2 eggs
  • 1/2 c sliced banana
  • 1 tbsp creamy peanut butter
  • 1/4 tsp vanilla extract
  • pinch of sea salt
  • 1/4 c chocolate chips
  • maple syrup, additional yogurt, peanut butter, chocolate chips and/or banana for serving
  1. Lightly spray the waffle iron with a non-stick spray. Preheat the iron on medium-low while preparing batter.
  2. In a blender add the oats and pulse until a fine flour forms.
  3. Add the yogurt, eggs, banana, peanut butter, vanilla and sea salt and pulse again until all of the ingredients are well combined.
  4. Fold in the chocolate chips.
  5. When the iron is hot, divide the batter in two and pour on half. Close lid and allow to cook until no longer steaming and waffle is a light golden brown color (adjust the temperature accordingly if needed).
  6. When the waffle is cooked, carefully remove from the iron and set aside on a cooling rack. Repeat for the other half of the batter.
  7. When ready to serve top with your favorite toppings!

Note: these waffles can be made ahead and either frozen or refrigerated. Just pop in the toaster to warm before serving!

Nutrition: (per waffle) 440 calories/ 16g fat/ 55g carbs/18g sugar/ 23g protein

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