Ingredients (4 waffles):

SUBSTRATE:

• 1 scoop of belanac egg white protein powder
• 1 scoop of vegan protein (vanilla)
• 2-3 tbsp of vegetable milk (as needed)
• 2 whole domestic eggs
• 40g oat flour
• 150g of Greek yogurt 0% mm
• 1 tsp of baking powder
• 1 tsp of vanilla extract
• 1 tsp of honey
• a pinch of salt

Jam:

• frozen fruit of your choice (we used wild blackberries)
• 1 tsp of honey
• little cornstarch

Topping:

• tahini

Preparation:

In a bowl, mix egg white powder, vegan protein and oat flour and add baking powder, honey and salt.

In another bowl, beat the eggs, Greek yogurt and vanilla, then combine the wet and dry ingredients and mix everything well. After that, add milk gradually until the mixture is thicker than pancake mixture, liquid enough to pour into the machine.

Leave the mixture to stand for 2-3′ so that the oat flour and proteins absorb the liquid.

Heat the waffle maker well and lightly coat it with olive oil. Pour the mixture and bake for approx. 4-5 minutes, i.e. until the waffles become golden-brown and sufficiently crispy.

For the dressing:

Take 200g of frozen frozen blackberries and put them in a saucepan to melt on medium heat. After the mixture releases enough juice, add a spoonful of honey and crush the fruit. Mix a spoonful of thickeners and a spoonful of water, and add to the dressing. Cook until the texture of a thinner jam.

Toppings:

Peanut butter and wild blackberries!

Result (per waffle without topping):

170kcal | P: 24g | CH: 15g | F: 3g