This will be a little longer than usual, because I want to talk about convenience versus nutrition. Feel free to skip ahead to the recipe – I’ll completely understand.

Mornings at our house are hectic. The struggle to get three kids fed, dressed, and ready for school coupled with our own need to get ready for work is exhausting, and I’m usually ready for a nap by the time I reach my office each day.

Over the weekend, we made a Target run, and my husband quipped that we should be more thoughtful about the kids’ breakfast. We stock the normal things – cereal, oatmeal, low-sugar granola bars – but our kids are beyond obsessed with Pop Tarts.

Super.

In the freezer section, we took a look at the so-called healthy protein waffles, only to notice that the sodium content of one serving was surprisingly high. In part, that’s because pea protein is naturally higher in sodium than whey protein – so if your preference is vegetarian protein, you’ll invariably have to account for elevated sodium content in your meals. I wondered if there would be a way to still make a reasonably healthy waffle high in protein that lowered the sodium content. I also wanted to make enough waffles to freeze for crazy mornings when we’re short on time but I still want to feel like I’m not sabotaging my kids.

P.S. Always, always, always read the nutrition labels.

Protein Waffles

(makes about 15 on a classic waffle maker)

• 2.5 cups vanilla protein powder (I used Olly)
• 2 cups blanched almond flour (this will make your waffles slightly darker than normal flour waffles –this is what I used)
• 1.5 T baking powder
• 3-4 T coconut sugar
• 8 eggs
• 2 cups milk (almond or skim – your pick)
• 2 t vanilla extract
• 2 t ground cinnamon
• Cooking spray

Preheat the waffle iron. In a large mixing bowl, mix together the dry ingredients. In a medium bowl, whisk together the eggs, vanilla, and milk. Add to the dry mixture and stir until thoroughly combined. Let rest for about 10 minutes.

Lightly coat the waffle iron with cooking spray. Using a ladle, add about a half-ladle’s worth of waffle batter to the well of the iron, and close. Cook for 2-3 minutes (you’ll know when it’s done).

If you intend to freeze these, let them fully cool first. Top as desired, and enjoy.

(The kids really, really liked these, and I liked that we were able to shave off some of the sodium content by subbing in some almond flour.)