Protein Pumpkin Waffles

Prep Time 5

Cook Time 3

Course Breakfast, Carnivore, Dairy Free, Nut Free, PSMF Recipes

Cuisine American

Servings servings

Calories 196.6

▢ 8 ounces 95% lean ground beef
▢ 8 ounces extra lean ground chicken
▢ 3 scoops Further Food Pumpkin Spice Collagen Powder (or vanilla collagen and pumpkin spices)
▢ 1 tablespoon Further Food gelatin
▢ 9 large eggs
▢ 2 tablespoons baking powder
▢ 2 teaspoons Redmond Real salt
▢ tallow spray to grease the waffle iron

Preheat waffle maker.
Place the beef and ground chicken into a large skillet. Sauté over medium high heat while stirring often until the chicken is cooked through and no longer pink.
Place the cooked meat mixture into a blender. Add the rest of the ingredients and puree until smooth.
Place 1/4 cup of the mixture into the greased waffle maker. Close the waffle maker and cook for 3-4 minutes or until cooked through and slightly crispy.
Remove from waffle maker and repeat with remaining batter.
Store extras in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. To reheat, place in a pre-heated waffle maker for 2 minutes or until heated though.