Crispy High Protein (Print Version)
# Ingredients:
→ Waffle Mix
01 -
1/8 teaspoon salt
02 -
1/3 cup protein powder (32g)
03 -
1 teaspoon baking powder
04 -
1/4 cup yogurt or unsweetened applesauce
05 -
2 tablespoons any sweetener you like
06 -
1/2 cup water
07 -
1/4 cup egg whites (or swap for extra water for a plant-based option)
08 -
1/4 cup flour (35g)
09 -
2 teaspoons oil (optional, great for extra crunch)
# Instructions:
01 -
Lay out all your ingredients. If you're using honey or maple syrup as a sweetener, cut the water by 2 tablespoons to keep the batter from getting too runny.
02 -
In a bowl, mix the flour, protein powder, salt, and baking powder. Stir well until everything looks evenly combined and no clumps remain.
03 -
Pour in the water, egg whites (or extra water for vegan), your choice of yogurt or applesauce, sweetener, and optional oil. Stir the mixture until smooth. If it's feeling thick, add water a spoonful at a time till it looks just right.
04 -
Turn on your waffle maker and let it get hot. If it has a ready light, wait for it to turn on.
05 -
Once the waffle maker's ready, coat it well with spray or a little oil. Pour a scoop of batter (about 1/4 to 1/3 cup per waffle, depending on size). Close it and wait until your waffles are crispy and golden.
06 -
Take the cooked waffle out gently with a fork or some tongs. Keep cooking the rest of the batter, greasing the iron between batches to avoid sticking. Serve with toppings you love!
# Notes:
01 -
You can use spelt, white, or some gluten-free all-purpose flours too.
02 -
Coconut and almond flours haven’t been tried in this recipe.
03 -
Protein types affect water absorption, so you might need to tweak the batter's consistency.
04 -
Adding oil to the mix makes the waffles crisper, so don't skip it if that's your goal.