Gingerbread Warnes

Really make Sunday breakfast something special! Double or triple this recipe, and you'll have extra waffles to freeze and reheat on busy mornings. Tip-they'll be a lot crispier and tastier if you reheat them in the toaster than if you microwave them.

What you need:

• 1 cup almond meal
• 1 cup (120 g) vanilla whey protein powder
• '/2 teaspoon salt
• '/4 cup (6 g) Splenda
• 1 tablespoon (5 g) baking powder
• 2 teaspoons ground ginger
• 1 '/2 cups (360 ml) Carb Countdown Dairy Beverage or 3/4 cup (180 ml) 
• heavy cream and 3/4 cup (180 ml) water
• 2 eggs
• 4 tablespoons (60 g) butter, melted

What you do:

1. Start waffle iron heating.
2. Combine dry ingredients. In a glass measuring cup, whisk together the carb-counting milk or cream and water and the eggs, then stir the butter into them. Pour this into the dry ingredients, with a few quick strokes.
3. Ladle the batter into the waffle iron, and bake until done-my waffle iron has a light that goes out when the waffle is ready, but follow the instructions for your unit.
4. Serve with whipped cream.

Yield: 6 servings

Nutrient breakdown per serving:

• 448 calories
• 32 g fat
• 35 g protein
• 9 g carbohydrate
• 3 g dietary fiber
• 6 g usable carbs.

Get Macro Patterning Nutrition for more healthier recipes.