Productive procrastination: doing tasks to keep busy while avoiding what one really needs to do. Of this, I am the queen.
Some days, I am filled with the strong desire to clean every square inch of my apartment, do multiple loads of laundry and fold everything neatly, wash my car, and even organize old files on my computer. Sounds like an awesome use of my time, right? The problem is that I only seem to muster the energy for such tasks when I actually need to be doing something else.
Right now, that “something else” happens to be studying for finals.
As the first module of grad school comes to a close, I find myself channeling my productive procrastination in the kitchen. This is a good thing, since I have been noticeably absent from the blog since the first day of school in August.
My latest creation: Protein Power Waffles.
These came about for two reasons. First, I wanted to create a breakfast recipe that would power me through dreaded finals week and that I could prepare ahead of time. Second, Texas/OU weekend is upon us in Dallas, and I could think of no better way to signal my Texas pride than by putting my Texas Waffle Maker to use.
My Protein Power Waffles are crispy on the outside, fluffy on the inside, and packed with protein! You only need one bowl to mix everything together, which makes clean-up a breeze. My favorite part about these waffles (other than their shape) is that you can make them ahead of time, freeze them, and pop them in the toaster in the morning (or evening–I am never opposed to breakfast for dinner.)
Serve with a touch of butter and a drizzle of sugar-free syrup for a classic topping, or try a fun twist: banana + nut butter or Greek yogurt + berries. Use your imagination to dream up your favorite topping combination; that is productive procrastination at its finest. There are so many ways to enjoy Protein Power Waffles — even if you are cheering for the Sooners this weekend.
Protein Power Waffles
2 cups oat flour (Pulse oats in food processor or blender to make into a flour.)
3 scoops protein powder (I like StrongGirl Vanilla Ice Cream)
1 tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon cinnamon
2-4 Truvia packets (or equivalent sweetener of choice)
1 teaspoon vanilla extract
2 cups unsweetend cashewmilk (Silk is my favorite)
1/2 cup egg substitute
Preheat waffle iron. Pulse oats in food processor or blender to make into a flour. In a large bowl, stir together oat flour, protein powder, flaxseed, baking powder, cinnamon, and sweetener. Add in vanilla extract, cashewmilk, and egg substitute and mix together until just blended. Allow the batter to sit for 5 minutes. Cook on waffle iron in batches until golden brown. Store leftovers in the freezer, and toss in the toaster to reheat!
Serving Size: 1 waffle
Saturated Fat: 0.3g