MY FAVORITE MEAL PREP BREAKFAST! | 90 Calorie High Protein Chocolate Chip Waffles Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients while oat flour is often less expensive.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar and chocolate chunks can be more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and margarine can be more budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to reduce costs.

Set a large mixing bowl on a food scale for accurate measurements.

Pour 276 grams of egg beaters or liquid egg whites into the mixing bowl.

Add 81 grams of instant pancake mix (using Hungry Jack).

Add 93 grams of vanilla based whey protein powder (using Final Boss Cinnamon Toast Swirl).

Add 510 grams of fat-free plain Greek yogurt (using Chobani).

Add 6 grams of baking powder to the mixture.

Stir all ingredients together with a spoon until a smooth batter forms, resembling pancake batter.

Fold in 84 grams of Lily's dark chocolate baking chips into the batter.

Preheat an Oster waffle maker and spray it with nonstick spray to prevent sticking.

Spoon the batter into the waffle maker, starting in the middle and smoothing it out to avoid overflow.

Close the waffle maker and cook for about 4 minutes.

Transfer the cooked waffles to a plate and repeat the process with the remaining batter until all 16 waffles are cooked.

Cut the waffles into portions using a knife, making vertical and horizontal cuts.

Store the waffles in meal prep containers, portioning them as desired (2-3 waffles per container).

Optionally, add Mrs. Butterworth's sugar-free syrup on top before sealing the containers.

Waffles can be stored in the fridge for up to 5 days or frozen for longer storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens