Blueberry Cheesecake Stuffed Protein Waffle
A tasty, protein-packed breakfast option featuring creamy cheesecake filling and fresh blueberries.
Ingredients
Waffle Batter
- 1 cup whole wheat flour
- 1/2 cup protein powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1 cup cream cheese, softened Make sure to soften before mixing for a smooth filling.
- 1/2 cup blueberries Fresh or frozen.
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preparation
- In a mixing bowl, combine whole wheat flour, protein powder, baking powder, and salt.
- In another bowl, whisk together milk, egg, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, mix the softened cream cheese, blueberries, powdered sugar, and lemon juice until smooth.
Cooking
- Preheat your waffle maker and pour a portion of the waffle batter inside.
- Add a dollop of the cheesecake mixture on top of the batter, then pour more batter over it to cover.
- Cook according to your waffle maker’s instructions until they turn golden brown.
Notes
Serve warm with extra blueberries on top. Optionally, add maple syrup or a sprinkle of powdered sugar for sweetness. Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze in a freezer-safe bag.