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Lemon-Poppyseed Mini Waffles use mashed potatoes to create a pre-workout treat filled with a
nutrition boost & great taste.
1 cup mashed potato (from about 2 medium-sized cooked
Russet potatoes) 1 large egg
1/3 cup sugar
1/3 cup Swerve sweetener
1 Tablespoon olive oil
2/3 cup buttermilk
1 (5.3-ounce) container fat-free vanilla Greek yogurt (I used Dannon Light & Fit)
1 teaspoon lemon extract
1 Tablespoon poppy seeds
1 Tablespoon chia seeds (optional, but will add fiber and help "hold" batter together)
2 cups Pamela's gluten-free baking mix
1 scoop unflavored whey protein powder
Maple syrup (optional)
Prep Time: 10min | Cook Time: 5min
Preheat waffle iron to medium-high heat.
Combine mashed potato and next 9 ingredients (through chia seeds) in a stand mixer and mix until combined.
Whisk together baking mix and whey powder. Beat into potato mixture but do not overbeat.
Lightly coat center of waffle iron with cooking spray; cook in batches using 1/4 cup of batter per waffle.
Carefully remove waffles from waffle iron and let cool on wire rack 10 minutes. Drizzle with maple syrup, if desired.
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