Peanut Butter Cup Waffles Under 225 Calories!
1/4th of recipe (1 waffle with about 1 tbsp. topping): 219 calories, 6g total fat (2g sat fat), 553mg sodium, 35g carbs, 6g fiber, 8g sugars, 11.5g protein
SmartPoints® value 7*
If you're gonna whip up homemade waffles, you might as well go all out with chocolatey batter and a gooey peanut butter topping!
Cook: 20 minutes
3/4 cup (about 6 large) egg whites
2 tbsp. light whipped butter or light buttery spread
3/4 cup whole-wheat flour
1/2 cup unsweetened vanilla almond milk
1/4 cup unsweetened cocoa powder
1 1/2 tbsp. Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
3 tbsp. powdered peanut butter
3 tbsp. unsweetened vanilla almond milk
1 tbsp. honey
4 tsp. mini semi-sweet chocolate chips
Place egg whites in a medium bowl. With an electric mixer set to medium speed, beat until fluffy, 1 - 2 minutes.
In a large microwave-safe bowl, microwave butter for 25 seconds, or until melted. Add remaining waffle ingredients (except whipped egg whites) and 3/4 cup water. Whisk until mostly smooth and uniform.
Gently but thoroughly fold egg whites into batter. Stir until just mixed and uniform.
Spray a standard round waffle maker with nonstick spray, and set heat to medium. Once hot, pour 1/4th of the batter (about 3/4 cup) into the center of the waffle maker. Close and cook for 4 minutes, or until golden brown and crispy.
Transfer waffle to a plate. Repeat to make 3 more waffles, re-spraying between waffles if needed.
In a small bowl, combine all topping ingredients except chocolate chips. Mix until uniform.
Just before serving, drizzle 1/4th of the PB topping (about 1 tbsp.) over each waffle, and top with 1 tsp. chocolate chips.
MAKES 4 SERVINGS
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