Ingredients
45g Nuzest Protein + Microbiotics Vanilla Powder
2 Large eggs
4 tbsp Greek yoghurt
1 tsp baking powder
Pinch of celtic salt
Method:
Using a mini waffle iron, spray your waffle iron with cooking spray. We love coconut oil. Allow the waffle iron to heat up fully before adding the batter. Measure out around 1.5 tbsp batter per mini waffle. Spray the waffle iron each time you add batter onto the waffle iron.
For the batter you can add all the ingredients to a mixing bowl and whisk until well combined, if the batter is too dry add a little more yoghurt.
Notes: Make sure you cook the waffles through. If you open the waffle maker and your waffle is split in half then it is not cooked enough. For a crispier outside, allow the waffle to cook for a few seconds longer after the indicator light has gone off.
Enjoy.
