6 tablespoons oat flour (30 g)
2/3 scoop vanilla whey protein* (20 g)
1 & 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8-10 packets of stevia, to taste
1/2 teaspoon vanilla extract
2 egg whites (65 g)
3/4 cup shredded yellow squash** (200 g)
Add all ingredients in a small bowl and mix until combined. Pour batter by 1/4 cupful portions onto a griddle or into a nonstick frying pan on medium heat. Cook for 2-5 minutes per side, until a crust forms on each side.
Nutrition Facts (2 serving of 6-8 pancakes each):
Fat: 2 g
Carbs: 15 g
Protein: 14 g
* Using different powders may change the taste, consistency, and nutritional value of the waffles.
** I use my food processor to shred the squash without peeling it. You can also use a mandolin shredder. Fresh squash works best because it contains less excess liquid.