Ombre Protein Waffles

Anyone else feeling that in-between holidays feel? Like Christmas and New Years is over, and we are all hanging around not knowing what to bake until Valentine’s day. Anyways, I’m definitely feeling that way, but I can’t decide if I want to go down a whole month of chocolate baked goodies, or browned butter….send help. And I guess you could say that I’m looking forward to Valentine’s day this year. I normally don’t like to celebrate, but I’ll take any excuse to make pink & red desserts hehehe (also cutting everything into heart shaped cuties :P). Here’s a good one to surprise your loved one in bed with the morning of! Its super simple, but you do have to stand there and smell the goodness and control yourself from eating it as you cook… it was a hard one for me. Anywhooo, they’re semi-healthy and you can get part of your protein in for the day, something my other half loves. I’ll have to apologize in advance for all the pink foods to come! Please LOOOVE ME!

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OMBRE PROTEIN WAFFLE RECIPE 

INGREDIENTS

for the waffles

  • 1 pack of Suncore Foods Vanilla & Vegetable Protein Powder (or 1 1/2 scoops of your favorite vanilla protein powder)
  • 1 cup AP flour
  • 1 tbsp. granulated sugar
  • 2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1 large egg
  • 1 cup whole milk
  • 2 tbsp. unsalted butter (melted)
  • 1/4 tsp. (x7) Suncore Foods Beet Root Powder (for ombre effect)

for the raspberry cream cheese drizzle

  • 2 tbsp. cream cheese (room temp)
  • 1 tbsp. unsalted butter (room temp)
  • 1/4 cup powdered sugar
  • 2 tbsp. freeze dried raspberries (crushed)
  • 1-2 tbsp. whole milk (depending on how thin you like your drizzle)

for the topping 

  • Suncore Foods Coconut Flakes
  • Freeze dried raspberries

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DIRECTIONS

for the waffles 

  • Make the drizzle first if using, so your waffles will still be warm when serving.
  • Heat up your waffle maker according to your manual (I used a mini waffle maker by DASH).
  • In a measuring cup with a lip, stir together the protein powder, flour, sugar, salt & baking powder.
  • Whisk in the egg & milk till smooth.
  • Slowly pour in the melted butter & mix till incorporated.
  • Pour in the first waffle & cook according to your manual instructions (mine lets me know when it is ready. If yours doesn’t, wait for them to be golden brown before removing carefully).
  • Add 1/4 tsp of the beetroot powder to the batter and whisk till combined.
  • Pour in your second waffle, then add another 1/4 tsp of beetroot powder before pouring the next.
  • Continue to add 1/4 tsp of the beetroot powder after each waffle to create that ombre affect, making sure to remember which one you cooked first!
  • Stack them up, with the last waffle on the bottom & drizzle with the raspberry cream cheese ((or pour it over like I did!)

for the raspberry cream cheese drizzle

  • In a small bowl, mix the cream cheese and butter together till smooth.
  • Mix in the powdered sugar & freeze dried raspberries.
  • Add in milk 1 tbsp. at a time till you reach your desired consistency.

for the topping

  • Sprinkle coconut flakes on top (as much as you want).
  • Crush a couple raspberries & sprinkle that over before serving. ENJOY!

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