Wisk egg, stir in almond milk. Mix in protein powder, flour and baking soda until combined. Batter will be a little thicker than traditional waffle mix. BUT, if it seems too thick, stir in more almond milk (a tablespoon) at a time, until spoonable consistency achieved.
Stir in chocolate chips.
Heat mini waffle iron (or large iron). If not using non stick, spray with a bit of cooking spray.
Pour ΒΌ batter into mini iron (or all batter into large 4-section iron), close lid and cook until indicator light goes off. Repeat with remaining batter. Top as desired.
May be frozen for up to 3 months.
Macros for entire recipe (without topping) 330 cal, 28g carb, 14g fat, 28g protein,