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Tangy Kale Slaw with Cilantro & Honey
Protein 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 resealable plastic freezer bag. In toaster oven or microwave, heat waffles until heated through.