Ingredients
4 Tablespoons coconut milk, soy milk or water
4 large eggs, lightly beaten
2 Tablespoon canola oil
2 Teaspoon vanilla extract
1 Cup golden flax meal
2 Ounce-weight low-carb vanilla protein powder
1 Teaspoon baking powder
2 Tablespoon granular sugar substitute (sucralose)
1/4 Teaspoon ground nutmeg
1/4 Teaspoon salt
Preparation
Preheat a non-stick waffle maker. Spray wells with non-stick spray just before pouring in the batter. Combine the coconut milk, eggs, oil and vanilla in a small bowl. Mix thoroughly with a fork for about 1 minute. Add the flax meal, protein powder, baking powder, granular sugar substitute, nutmeg and salt. Mix thoroughly for 1-2 minutes. Pour 1/2 of batter into the waffle maker (it should fill 4 waffle slots). Otherwise, simply fill with batter according to your waffle maker then equally divide the cooked waffles into two servings once cooked. Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker instructions. Serve with a pad of butter and sugar-free pancake syrup. If you are in Phase 2 or higher add fresh berries!
