Recipe by Jason Sani, Certified Trainer

This recipe can be made into pancakes or waffles. Another example of using protein as a functional ingredient.

Food prep friendly treat that can work as a pancake as well. This tasty meal packs gluten-free fiber, 35 grams of protein and sustained delicious energy that I sure to satisfy.

Share with someone that should make this for you. 1 serving (2 medium waffles)


  • 1/3 cup coconut or almond milk
  • 2 eggs
  • 1/2 Cup oats gluten-free*
  • 1/2 cup carrots, baby or chopped
  • 1/4 Cup Plant protein (Golden ratio)
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp Monk fruit, darker/golden version
  • 1 tbsp¬†almond (or nut butter)¬†
  • 1 date, pitted (optional but helps sweetness)


  1. In a blender, Mix all ingredients into purée.
  2. If it appears to be too much of a liquid consistency, add additional dry ingredients starting with oats. If too thick, add milk slowly. 
  3. Cook for 3-4 minutes and top with nut butter and or low sugar syrup.

For more from Culinary Nutritionist, Jason check out his website,

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