These are GREAT to make ahead and freeze (I freeze in the large ziploc freezer bags).  They are like Eggo’s!  Put them into the toaster until they are warmed up!

I used to make these all the time.  Its actually my Mom’s recipe that I switched up for more protein.  But guess what, I LOST the recipe,  but now its found…phew!
You are going to be very surprised to learn that these contain beans!  I don’t know why it works, but it does.  I’ve tried other protein pancake recipes in the waffle maker, and it just makes a big MESS!

High Protein Waffles

Soak about 1/2 cup soybeans (or pinto beans/garbanzo beans if soy allergy) in about 4 cups of water for approx 8 hours.  This should make about 1 cup soaked beans. I find the soybeans the mildest, but I do often use the pinto beans/garbanzo blend for a change…just as good!

Makes 11 waffles

1 c. soaked beans (I used soy beans)
1 1/2 cups old fashioned oats
2 cups liquid egg whites (if egg allergy or vegan, just use 2 cups water, it will work fine, but lower protein content)
1/2 cup water
1 Tbsp unsweetened applesauce
1/4 tsp salt
Spices of choice: I use a bit of cinnamon & vanilla

Put all ingredients in blender and blend until smooth (pancake batter consistency).  Pour into pre-heated hot waffle iron sprayed with cooking spray.  Bake for approx 10-13 minutes until golden brown.  If they seem heavy, bake a little longer.  Can enjoy fresh or frozen. Top with cooked berries, low sugar jam/syrup etc!!

Nutrition (per waffle):  Cals: 98  Fat: 2.4g  Carbs: 10g  Fibre: 2g  Sugars: 0.4g  Protein: 9.5g
*I would eat 2 for breakfast.