1 Cup Gluten-Free Oats
3 Scoop Chocolate Arnold Series Whey
5 Egg Whites
1 Cup Applesauce
2 Mashed Bananas
½ Tsp Banana Extract
½ Tsp Baking Soda
2 Tbsp PB2 Powdered Peanut Butter
2 Heaped Tbsp Sukrin Stevia Icing
15g Bulkpowders Vanilla Almond Butter
¼ Tsp Rock Salt
Note: You will need a Waffle Mould (or Waffle machine)
Preheat oven to approx. 180 degrees. (We used the waffle mould)
First, mash bananas in your bowl, then proceed to add the rest of the ingredients, mixing thoroughly until you get your smooth but thick oaty batter.
Pour over you mould and bake in the oven for approximately 20 minutes. At this point you will need to leave them cool for about 5 minutes (to make it easier to take them out) then pop onto a baking tray, waffle side up, and bake for a further 5 minutes.
Once done, take out from oven, leave to cool and prepare your drizzle by combining your drizzle ingredients. First, mix the PB2 and Sukrin with water, go adding tiny amounts until you reach your desired consistency, then lastly add the Almond Butter. You could omit this, but the flavor combo was simply amazing!
Prepare your waffle stack, drizzle your nut butter mix and sprinkle with rock salt, possibly the best combination of flavours I have EVER experienced! Worth a try! Absolute FOODGASM! AND, they taste just as awesome the next day!
Recipe yields 4 Servings
416 Kcals | 11.3F | 52.6C | 33.6P