Red Velvet Protein Waffle

  • Start by heating your waffle iron while you prep the waffle mixture

  • Stir together all ingredients listed below

  • Pour the batter onto the waffle maker and then close, and cook

  • Top with Miyokos vegan butter, chocolate shavings and a bit of maple syrup

INGREDIENTS

  • One cup Kodiak Cakes Flapjack and Waffle Mix

  • One cup of milk of choice

  • Two teaspoons of beet juice (you could also use cherry or pomegranate juice but it will skew the flavor)

  • One egg or an egg substitute (Ener-g egg replacer works super well)

  • One scoop of your favorite chocolate protein powder of choice

Another way to make these is with a cream cheese glaze So if you were going to do that then I’d suggest taking your cream cheese of choice (if plant based: try Tofutti) and warming it up so that it’s slightly melted. Next you would stir in a vanilla protein powder that’s slightly sweet.

You can then grab a zip lock bag and fill it with the cream cheese mixture to make a quick pastry bag.

Just cut just the tip of one end of your zip lock bag off so that you can drizzle the cream cheese frosting over your waffles.

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Why not just use regular butter?

It really depends on the use case and your stance on dairy products. I used non-dairy Miyokos butter on to of the waffle in this recipe because I waned A LOT of it on my waffle. In this case, it’s the healthier trade.

bridgett cherry