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

  1. Preheat a non-stick waffle maker. Spray wells with non-stick spray just before pouring in the batter.
  2. Combine the coconut milk, eggs, oil and vanilla in a small bowl. Mix thoroughly with a fork for about 1 minute.
  3. Add the flax meal, protein powder, baking powder, granular sugar substitute, nutmeg and salt. Mix thoroughly for 1-2 minutes. 4.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.
  4. Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker instructions.
  5. Serve with a pad of butter and sugar-free pancake syrup. If you are in Phase 2 or higher add fresh berries!