1 scoop Angel Food Cake protein powder 2-3 Creme Brûlée Flex Flavors (or any flex flavour of your choice) 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ¼ tsp baking soda 1 egg 1/4 C (60g) egg whites 1/4 C (60g) unsweetened almond milk.

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.

Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you are feeling extra crazy. ;) 

Macros for half recipe: Cal: 180 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 //  Fiber: 3.6 // Pro:19.1 // Sugar: 0.8

Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat.