This spring, we had the privilege to collaborate with James Beard Award-winning chef, Perelel partner and mom-to-be Sophia Roe. In our discussions, we covered topics ranging from Black maternal health concerns to adjustments she was making to her nutrition routine and prenatal care.
In the midst of her third trimester, she shared with us a recipe that deserves a spot in your breakfast rotation—it’s complex in flavor, straightforward in execution and hits everyone’s protein goals.
While flush with seasonal ingredients—stone fruit, Meyer lemons, and chamomile-infused maple syrup (swooning yet?), it’s far from a carb and sugar crash out; in fact, these waffles pack an impressive 30+ grams of clean protein and 3 grams of brain-boosting creatine. Bottom line: the waffles might taste fluffy, but the nutrition is far from fluff.
Make this recipe on a weekend that calls for a crowd-pleaser, and enjoy the nutritive benefits and blood sugar balance.
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Meyer Lemon Protein Waffles
Ingredients:
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2 eggs
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1 Meyer lemon (zest only)
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⅓ cup (80 g) Greek yogurt, any brand you like
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1/2 cup milk of choice
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2 tbsp melted butter
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2 tbsp brown sugar
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1 tsp vanilla extract
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1 cup oat flour
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1/2 cup Triple-Support Protein
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3/4 tsp baking powder
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1 tsp kosher salt
Directions:
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In a large mixing bowl, beat the eggs, Greek yogurt, milk, melted butter, brown sugar, and vanilla.
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Add oat flour, Perelel Triple-Support Protein powder, baking powder and salt to the wet mixture. Stir until combined, the batter should be smooth
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Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease it with neutral oil cooking spray or with a small amount of melted butter or oil.
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Pour a couple tablespoons of batter into waffle grids, spreading it evenly. Close the waffle iron and cook until the waffles are golden brown and crisp, about 3-5 minutes, depending on your waffle iron. Serve with warmed berry topping and a drizzle of chamomile syrup
Blueberry Chamomile Compote
Ingredients:
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1 1/2 cups blueberries
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1 lemon, juice and zest
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1/4 cup sugar
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3-4 tbsp fresh chamomile flowers
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1/4 cup maple sugar
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2 tbsp butter
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2-3 tbsp water
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1/4 tsp citric acid (optional)
Directions:
1. Place all ingredients into a pot or skillet on low until blueberries soften and a sauce starts to form. The sauce should coat the back of a spoon. Be sure to let cool before topping your waffles. Compote will last covered in the fridge for up to a week
Did you try this recipe? Tell us what you thought and share your review in the comments here or by subscribing to our newsletter.
This article is for informational purposes only. It is not, nor is it intended to be, a substitute for professional medical advice, diagnosis, or treatment and we recommend that you always consult with your healthcare provider. To the extent that this article features the advice of physicians or medical practitioners, the views expressed are the views of the cited expert and do not necessarily represent the views of Perelel.
