What is it about “Breakfast for Dinner” that brings us all back to our childhood? For me it makes me think of my dad. This was one of his go to dinners when my mom was at work in the evenings (she was a retired labor & delivery nurse). I asked Tom last night if he had “Breakfast for Dinner” growing up as well and his response was, OH YEAH! And it too reminded him of his dad, making pancakes on the griddle with bacon and eggs. So for all you dads out there, we love you and appreciate you and if you are making breakfast for dinner for your kids, make it a healthy one!
Yesterday I announced the upcoming release of a new cookbook, Low Carbing Among Friends. One of the contributors to the book is Maria Emmerich, she too is a published author with a few books of her own. Her website is loaded with healthy recipes and a ton of healthy living inspiration and top-notch education. Maria's Protein Waffle recipe is my go to recipe when I make Breakfast for Dinner! I first discovered this recipe back at the beginning of September and quickly made it for my family with a few substitutions. It was a big hit!!
I was left scrambling last evening as the my original dinner plans were to make Carnitas. However, the pork shoulder roast that was taken out of the freezer in the morning, was still somewhat frozen at dinner time. Other than about 4 oz. of ground beef and some bacon, there was no other meat in the fridge. The night before last, I wimped out on making dinner and left my family to fend for themselves, so I was needing to redeem myself.
Protein waffles popped into my head but there was only one problem, the recipes calls for whey protein isolate and recently Tom has been showing signs of sensitivity to whey. So I took a chance and made them with Thorne Research Vanilla VegaLite, a vegan protein powder made from pea protein isolate, rice protein and stevia. They turned out beautifully! This recipe works great with both the Thorne Research Whey Protein Isolate and the Thorne Research VegaLite. However, it is important to note, the recipes are not identical as this recipe calls for more eggs!
Original Recipe by Maria Emmerich
Adaptations by Healthy Living How To
Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 12 waffles
- 2 c. Unblanched Almond Flour
- 1 c. Thorne Research All-Natural VegaLite
- 1 Tbsp. Rumford Aluminum-Free Baking Powder
- 1/2 tsp. Celtic Sea Salt
- 1 1/2 c. Coconut Milk
- 6 Medium Pasture Raised Eggs
- 4 Tbsp. Organic Valley Unsalted Sweet Cream Butter, Melted
- Spectrum Naturals Coconut Oil Non-Stick Spray
1. In medium mixing bowl add dry ingredients and mix well.
2. In a separate mixing bowl scramble eggs with coconut milk and butter.
3. Add egg mix to dry mix and with electric beaters on low, mix until well incorporated.
4. To a heated waffle iron, lightly spray with non-stick spray and add 1/4 c. batter per waffle.
5. Cook for 4 minutes, gently remove from iron and cool on rack.
These can be served immediately or frozen and toasted for a quick healthy breakfast!