I’m excited to partner with new Burt’s Bees™ Plant Based Protein Shakes to make a bazillion protein waffles. Which can’t be a bad thing, right?!
Seriously, breakfast is my biggest struggle. I have said it many times. Usually I’m getting kids ready for school and have zero desire or time to eat. Once the kids are gone, I immediately work out or sit down to work. As a parent you know the value of time. Just like land, they don’t make any more of it. Honestly, breakfasts of 2016 have been a struggle. All my energy goes into dinners. I admit it.
So, when Burt’s Bees™ approached me to help spread the word about their new line of protein shakes, I immediately thought of a smoothie recipe (and yes, a lip balm and hand lotion came to mind). Ice, veggies, fruit. Maybe coconut oil or peanut butter. Oats?! And your choice of a Burt’s Bees™ plant based protein shake: Protein + Healthy Radiance with antioxidant vitamins A, C & E or the Protein + Gut Health formula that includes GanedenBC 30® probiotics to help support your digestive health as part of a balanced diet and healthy lifestyle, or Daily Protein to nourish you from the inside out.
No matter, which one you pick, all Burt’s Bees™ Protein Shake formulas:
- Include a vitamin blend extracted from real fruits and vegetables.
- Are made with plant-based protein, which is more sustainable than animal protein.
- Are lightly sweetened with honey, monk fruit extract and Stevia leaf extract.
- Are free of artificial flavor.
- Are made with 70% organic ingredients.
- Are non-GMO, dairy-free, soy-free and gluten-free.
But you all know how to make smoothies, right (for recipe ideas check out Burt’s Bees on Pinterest)?! I make them on a regular basis or simply mix a scoop of protein powder with water after a workout or when running out the door. Burt’s Bees™ protein shakes don’t taste chalky.
But let’s have this conversation. Plant-based protein powder is an acquired taste for majority of people. Yes, I agree. And this protein shake is no different. It is made with five protein sources – pea, rice, flaxseed, sunflower seed and oat. Thus a different taste than a whey protein. BUT…It is very possible to start enjoying it. Like I said, it is an acquired taste but is so much better for you and the planet. Plant-based protein is more sustainable. Today, health professionals are recommending an increase in plant-based nutrition. America’s traditional Western diet is just too high in animal products. Personally, I have been using plant-based protein powder for over 4 years now. I don’t find it funny tasting for a long time now plus I got rid of acne that whey was giving me.
I’m not new to making protein pancakes (and cottage cheese protein pancakes, and peanut butter protein pancakes), so these oatmeal protein waffles were a breeze to make (they are made with eggs and Greek yogurt to offer a balance). Remember, it is all about balance. For me, at least. I would be very sad to eat kale, quinoa and beans all the time.
These oatmeal protein waffles tasted so good that my kids confused them with my usual healthy waffle recipe. Which I made at same time (triple the recipe) because I already had a waffle maker going and made a mess of a kitchen. Yes, it took me about 3 hours but the result was 100 waffles of all kinds in a freezer and 100 other kitchen tasks done in the meanwhile. I doubled the recipe and stocked my freezer. So far, January 2017 breakfasts are looking good. Do it and repeat, repeat, repeat!Print
Protein Waffles Recipe with plant based protein powder, Greek yogurt, eggs, oats and no flour or added sugar.
- Prep Time: 3 minutes
- Cook Time: 30 minutes
- Total Time: 33 minutes
- Yield: 5 servings 1x
- 4 eggs, large
- 2/3 cup Greek yogurt, plain (I used full fat)
- 1/4 cup milk of choice (I used almond)
- 1 cup oat flour (use gluten free for GF version)
- 2 scoops (64 g) Burt’s Bees protein powder, vanilla
- Preheat waffle maker. In a large mixing bowl, whisk eggs, yogurt and milk. Add oat flour and protein powder; whisk until well combined.
- Make waffles according to your waffle maker’s instructions. Amount of batter depends on the size of your waffle maker. I have similar to this non-stick one and used a large ice cream scoop of batter per waffle.
Store: Refrigerate for up to a week or freeze for up to 6 months.
Did you make this recipe? Please give it a star rating in the comments.
This is a sponsored conversation written by me on behalf of Burt’s Bees . The opinions and text are all mine.