Ingredients
For the syrup:
- 2 tablespoons fresh lemon juice
- 4 teaspoons honey
For the waffles:
- 1 scoop vanilla protein powder
- 2 teaspoons coconut flour
- 2 teaspoons coconut sugar
- 1/2 teaspoons baking powder
- Pinch of salt
- 1 large egg
- 3-5 tablespoons unsweetened vanilla almond milk
- 1 zest of 1 lemon
- 2 tablespoons fresh blueberries lightly heaping
Instructions
- Whisk together the lemon juice and honey in a medium, microwave-safe bowl until well combined. Microwave until the mixture is reduced by about half, darkens in color, and begins to stop bubbling, about 2-2 1/2 minutes. Watch closely while it microwaves, if you overcook it, you will have hard taffy, not syrup. Place in the refrigerator to chill and thicken while you make the waffles.
- Rub a waffle iron with coconut oil and heat on the highest setting.
- In a small bowl whisk the protein powder, coconut flour, coconut sugar, baking powder, and salt.
- Lightly whisk the egg and add it in, along with the milk and lemon zest, and whisk until smooth. Adjust the milk accordingly (see FAQs).
- Spoon the batter into the middle of the waffle iron, spreading out only slightly, and cook until golden brown and crispy. Repeat with remaining batter.
- Drizzle with the thickened lemon syrup and DEVOUR!