Sunday’s are Waffle days in our household! Why? Because they are delicious, crunchy on the outside, chewy on the inside and packed full of protein!

Here’s what you’ll need:

• 1/2 Cup Vanilla Protein Powder
• 1/2 Cup Quick Oats
• 1/2 Cup Whole Wheat Pastry Flour
• 2 Tbsp. Coconut Sugar
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 2 tsp. Apple Pie Spice
• 2 tsp. Cinnamon
• 1/4 Cup Walnuts
• 1/3 Cup Coconut Oil
• 3/4 Cup Almond Milk
• 2 Bananas – Mashed
• 1 Egg

Here’s what you do:

• Pre-heat oven to 375.
• In a small bowl, mix together the dry ingredients (first 9).
• Pour the coconut oil and almond milk together in a microwave safe bowl, then microwave for 30 seconds.
• Add the coconut oil and milk mixture, along with the bananas and egg to your dry ingredients.
• Mix well with a spoon and let the batter sit while your waffle iron heats up.
• Once your waffle iron is ready, pour batter on using 1/3 measuring cup**. The batter will be sort of thick, so using your spoon, spread it out some over your waffle iron. **Amount may vary depending on the size of your waffle iron.
• As they are ready, place them on a metal cooling rack stacked on top of a cookie sheet. Be sure that none of the waffles overlap.
• Once they are all done (should make about 6), place the cookie sheet in the oven and let them bake for about 7 minutes.
• Take them out of the oven and serve immediately. A LIGHT drizzle of pure maple syrup, honey or agave may be used on top.
• Enjoy!

**To make these gluten free, you can substitute the whole wheat pastry flour with gluten free oat flour. Just grind up some of your gluten free oats in a food processor or Nutri-Bullet. 😉