Chocolate and Vanilla Belgian Waffles

It’s all about the macros.

So, I’m doing this thing that I’ve never done before.

Instead of dropping my calorie intake super low and using fat as fuel (for weight loss), I’ve decided that I want to eat!

I want to be strong. I want to enjoy food again. And I want to look good naked!

All that being said, I’m having GREAT success with a much higher calorie intake and using carbohydrates for fuel (yay for more sweet potatoes, brown rice, fruit and bread!)

I’m burning MORE calories during my DDP YOGA workouts and lifting more than I ever have before. Even my hubby has noticed. He says my body composition has changed so much and it’s only been a month!

It is a myth that you can’t eat carbs and lose weight. All you have to do is burn more calories than you eat. Tweet this!

With that being said, my protein intake has also increased so it was time to create some recipes that fit in well with my new lifestyle. If you’re part of this flexible eating lifestyle or an IIFYM member then this recipe is made for you!

To start, you really don’t need anything fancy to make these except your Belgian waffle maker and a blender. If you don’t have a Belgian waffle maker, a regular one will still do the trick. I have this one and I LOVE it! 

Preheat your waffle maker. While its heating up, place all ingredients into your blender and give it a whirl until everything is nice and smooth. When it’s time, pour 1/3 of the batter into the waffle maker, making sure to use a spatula to spread it out evenly. Wait for the beep and there you have it!! Have some fun and top with cacao nibs, slivered almonds or berries and coconut whipped cream.

One serving is one full waffle, but there’s enough batter for three. So go ahead and make the other two. Once cooled, throw them in a Ziploc bag and store in the freezer. You can reheat with a toaster or microwave.

Chocolate and Vanilla Belgian Waffles


  • 1 cup cashew milk
  • 1 egg
  • 3 egg whites (9 Tbsp liquid egg whites)
  • 1 teaspoon vanilla extract
  • 1/2 dropper liquid stevia (optional)
  • 4 scoops Orgain chocolate or vanilla protein powder (pick your favorite)
  • 1 Tablespoon flaxseed meal (optional)
  • 1/4 teaspoon ground cinnamon
  • 1 cup gluten-free rolled oats


  1. Preheat Belgian waffle maker.
  2. Place all ingredients into blender and mix well.
  3. Take 1/3 batter and spread evenly over waffle plates.
  4. Once done, remove and continue making 2 more waffles with remaining batter.
  5. Top with your favorites (berries, almonds, chocolate chips or even coconut whipped cream).

Serving Size: 1 waffle, makes 3

Chocolate Orgain Belgian Waffles Macros:  26.5 protein - 31.7 carbs - 8.1 fat

Vanilla Orgain Belgian Waffles Macros:  26.5 protein - 33 carbs - 7.8 fat

Looking for more breakfast ideas? Click here!


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