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
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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