Gluten Free Blueberry Protein Waffles


Happy Meatless Monday, ya’ll! As you may or may not have seen on Instagram, I spent my weekend in the great state of Texas visiting Nicole from Fitful Focus in Austin. 

While most of my trip was focused on fun there was a purpose to my trip and it involves something that Nicole and I are cooking up and will hopefully be able to share with you soon! :)

What I can share with you is that part of our activities involved a little bit of running….

Running in Austin, TX

Austin, Texas sunset with wine glass

….and the other part involved wine (okay, LOTS of wine).  

Anyway, since my flight arrived home late and I didn’t plan ahead (because, #momlife), I don’t exactly have a new recipe to share with you today.  However, I was inspired to share an oldie but a goodie after I received this picture from my mom showing me what the kids had whipped up while I was away! 

playdoh waffles

The caption that came along with this photo was “Like mother like daughter, nice presentation!”.  Apparently my 2 little minions made some Playdoh waffles while I was away- topped with blueberries and all! 

Their perfectly plated creation reminded me of my own blueberry waffles which are not only gluten free (duh) but also packed with plant protein making them the perfect way to refuel after a hard workout or run.

Gluten Free Blueberry Protein Waffles

I think they pretty much nailed it, don’t you?

Gluten Free Blueberry Protein Waffles


RECIPE

Makes four waffles.

Ingredients: 

  • 1 large zucchini, shredded
  • 1 cup gluten free baking mix
  • 1/3 cup vanilla protein powder (I used Bob’s Red Mill)
  • 1/2 tsp baking powder
  • 1 large egg
  • 2 tbsp olive oil
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 1 carton fresh blueberries
  • Pure maple syrup, for serving
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Directions:

  1. Heat waffle iron to medium (setting #3 on mine). 
  2. Whisk together waffle baking mix, protein powder and baking soda.
  3. Add in egg, olive oil, almond milk and vanilla extract.  Whisk together along with flour mix then fold in zucchini.
  4. Pour into waffle iron close and cook until iron indicates that is done (mine beeps) approximately 5-7 minutes.  
  5. Remove from waffle iron, plate and top with fresh blueberries and maple syrup.  
  6. Eat and enjoy! 😉 

Have a meatless recipe to share? Be sure to linkup with myself and Running On Happy

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This post is also linked up with Confessions of a Mother Runner & A Whisk and Two Wands for Meatless Monday. 


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  • January 09, 2017
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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!