Description
Lemon-Poppyseed Mini Waffles use mashed potatoes to create a pre-workout treat filled with a nutrition boost & great taste.
Ingredients
- 1 cup mashed potato (from about 2 medium-sized cooked Russet potatoes)
- 1 large egg
- 1/3 cup sugar
- 1/3 cup Swerve sweetener
- 1 Tablespoon olive oil
- 2/3 cup buttermilk
- 1 (5.3-ounce) container fat-free vanilla Greek yogurt (I used Dannon Light & Fit)
- 1 teaspoon lemon extract
- 1 Tablespoon poppy seeds
- 1 Tablespoon chia seeds (optional, but will add fiber and help "hold" batter together)
- 2 cups Pamela's gluten-free baking mix
- 1 scoop unflavored whey protein powder
- Maple syrup (optional)
Preparation
Prep Time: 10min | Cook Time: 5min
- Preheat waffle iron to medium-high heat.
- Combine mashed potato and next 9 ingredients (through chia seeds) in a stand mixer and mix until combined.
- Whisk together baking mix and whey powder. Beat into potato mixture but do not overbeat.
- Lightly coat center of waffle iron with cooking spray; cook in batches using 1/4 cup of batter per waffle.
- Carefully remove waffles from waffle iron and let cool on wire rack 10 minutes. Drizzle with maple syrup, if desired.
Nutrition
Calories330
Fat7.7g
Carbohydrates52g
Fiber2.8g
Protein14.3g
Sugar15.8g
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