What you need:
- 1/2 cup (60 g) almond meal
- '/3 cup (40 g) vanilla whey protein powder
- '/4 cup (30 g) oat flour
- 1/2 teaspoon baking powder
- 1 tablespoon (1.5 g) Splenda
- '/4 teaspoon baking soda
- 3/4 cup (180 ml) buttermilk
- 1/4 cup (60 ml) Carb Countdown Dairy Beverage or half-and-half
- 6 tablespoons (90 ml) canola oil
- 1 egg
- In one mixing bowl, combine the almond meal, vanilla whey, oat flour; baking powder, Splenda, and baking soda. Stir the dry ingredients together.
- Measure the buttermilk and Carb Countdown Dairy Beverage into a glass measuring cup. Add the canola oil.
- Now's the time to plug in your waffle iron and get it heating; you want it to be ready as soon as your batter is!
- Separate that egg, making sure you don't get even a tiny speck of yolk in the white. Add the yolk to the liquid ingredients. Put the white in a small, deep bowl, and beat until stiff. Set aside.
- Whisk all the liquid ingredients together, and pour them into the dry ingredients.
- Mix everything quickly with a few quick strokes of your whisk. Mix only enough to be sure all the dry ingredients are moistened.
- Add about '/3 of the beaten egg white to the batter, and fold in gently, using a rubber scraper. Then fold in the rest of the egg white.
- Bake immediately, according to the directions that come with your waffle iron.
- Serve with butter and sugar-free pancake syrup, cinnamon and Splenda, or low-sugar preserves.
Nutrient breakdown per serving:
- 282 calories
- 21 g fat
- 15 g protein
- 9 g carbohydrate
- 2 g dietary fiber
- 7 g usable carbs.