Preheat oven to 425 degrees F.
Place pine nuts and cornmeal in food processor (or blender). Cover. Pulse until finely ground.
Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour, and cheese in a shallow dish. Whisk well. Set aside.
Combine buttermilk and egg white in a shallow dish. Whisk to blend.
Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
Heat oil in large, ovenproof skillet over medium-high heat until fragrant.
Add chicken breasts; cook for 3-4 minutes. Turn chicken.
Place skillet in oven; bake for 12-15 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 degrees F. Set aside.
Preheat waffle iron.
Combine oat flour, flaxseeds, protein powder, and baking powder in a medium bowl. Mix well. Set aside.
Combine vanilla and maple extract with almond milk in a medium bowl. Whisk to blend.
Add the flour mixture to the milk mixture. Whisk gently just until a smooth batter forms.
In a separate bowl, beat egg whites to form soft peaks.
Gently fold in egg whites and salt.
Cook 2/3 cup batter in pre-heated waffle iron, lightly coated with spray, for approximately 3-5 minutes (or according to specifications of your particular model), or until crisp and golden brown.
Place each waffle on a serving plate, top with one chicken breast, drizzle with maple syrup, and ENJOY!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.