Blueberry Buttermilk Protein Waffles

Your Sunday breakfast menu definitely needs to include these Blueberry Buttermilk Protein Pancakes! They are so incredibly fluffy and tender inside, crisp on the outside, and lightly sweet with that...

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Blueberry Buttermilk Protein Waffles

Your Sunday breakfast menu definitely needs to include these Blueberry Buttermilk Protein Pancakes! They are so incredibly fluffy and tender inside, crisp on the outside, and lightly sweet with that classic buttermilk tang. Want to meal prep them? Go for it! They hold up well in either the fridge or freezer so you can enjoy them whenever you want.

Ingredients :
  • 1 1/4 cup white whole wheat flour, (150 grams)
  • 1 scoop Cellucor Whipped Vanilla Whey Protein, (32 grams)
  • 1 scoop Dymatize Elite Casein Protein Powder, (33 grams)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • Pinch salt
  • 1 1/4 cups blueberries, frozen or fresh, (185 grams)
  • 1 1/4 cup low fat (1%) buttermilk, (10 fl oz)
  • 1 cup unsweetened applesauce, (246 grams)
  • 1 tbsp light brown sugar, (12 grams)
  • 3 tbsp unsalted butter, melted, (1 1/2 oz)
  • 2 eggs
  • 2 egg whites
  • 1 1/2 tsp vanilla extract
Directions :

  1. Pre-heat waffle iron to medium-high heat (I set mine to about 5 out of 6).

  2. In a small bowl, whisk wet ingredients (except blueberries) together until smooth.

  3. In a larger bowl, mix all dry ingredients, then add mixed wet ingredients and stir until just combined. Fold in blueberries.

  4. Spray waffle iron with non-stick cooking spray. Pour 1/5 of waffle batter into waffle iron (~1/2 cup), flip waffle maker to other side and repeat. Cook for about 4 minutes or until waffle is cooked through (depending on your waffle maker, it will beep when it's ready). Repeat with final waffle.

  5. Serve waffles with maple syrup, butter, and fruit, if desired.

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