4 Serves
35 Mins
Prepare the waffle batter in a large mixing bowl according to package directions.
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Vitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
280 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
191 mg / 420 mgPhosphorus
811 mg / 1,250 mgPotassium
1137 mg / 4,700 mgSodium
730 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
15 g / 28 gSugar
12 g / 50 gSaturated Fat
9 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Preheat the waffle iron and lightly grease the plates with vegetable oil.
Pour the batter into the waffle iron and cook until golden brown and crisp.
In a small saucepan, gently warm the pistachio cream over low heat until smooth.
Drizzle the warm pistachio cream over the waffles and garnish with chopped unsalted pistachios before serving.
1
g22
g8
g
