YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Waffles with Berry Compote
Enjoy these light and fluffy almond flour waffles boosted with a scoop of vanilla protein powder, perfectly topped with a warm, tangy berry compote. This dish combines a low-carb almond base with a burst of fresh berries, making it an ideal choice for a satisfying breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup Almond Flour
4 large Egg Whites
1/4 cup Unsweetened Almond Milk
1 scoop Vanilla Protein Powder
1 tsp Baking Powder
1 pinch Salt
1/2 cup Blueberries
1/2 cup Raspberries
1 tsp Honey
1 tsp Lemon Juice
PREPARATION
In a mixing bowl, whisk together the almond flour, vanilla protein powder, baking powder, and a pinch of salt.
Add the egg whites and almond milk to the dry ingredients, stirring until the batter becomes smooth with no lumps.
Preheat your waffle iron according to the manufacturer's instructions. Lightly spray with a non-stick cooking spray if necessary.
Pour the batter into the waffle iron and cook until the waffles are golden brown and set, about 3-5 minutes depending on your iron.
Meanwhile, prepare the berry compote by combining the blueberries, raspberries, honey, and lemon juice in a small saucepan. Warm over medium heat for 3-4 minutes, stirring occasionally, until slightly thickened.
Serve the warm waffles topped with a generous spoonful of the berry compote. Enjoy immediately for best texture.