Yield: 8-10 waffles
- 2 cups pancake mix
- 2 large eggs
- 1 container (12 ounces) Vanilla or Chocolate Rockin’ Protein Builder
- 1/4 cup canola oil
- 1/2 teaspoon cinnamon
- Heat waffle iron.
- Place pancake mix in bowl. In separate bowl, whisk eggs, protein shake and oil. Stir into pancake mix until just combined.
- Bake in waffle iron according to manufacturer’s directions until golden brown.
Tip: To freeze for later consumption, cool waffles on wire racks. Freeze between layers of waxed paper in re-sealable plastic freezer bag. In toaster oven or microwave, heat waffles until heated through.