|
24
Dec
|
Protein Waffles |
I think most of you know by now that I don’t celebrate Christmas. But even so I know that for most of you, having a special Christmas breakfast is just as important as a special Christmas dinner. I also know that for plenty of you, it’s important to have a fit and healthy breakfast – to make room for everything else to come later on!
What makes a special breakfast? Something that you wouldn’t typically make any other given day. For me, waffles fall into that category. While pancakes may be a regular occurrence on my breakfast plate, the waffle iron is something I typically keep away from.
That may be about to change though, since I just figured out how easy and delicious protein waffles are. Let me be clear: these waffles do not have that chewy, off-texture that some baked goods made with protein powder often do. They are crisp on the outside, tender on the inside and perfectly cooked through. And the taste? A bit eggy, a tad sweet, a touch cake-y. Exactly how a waffle should taste.
Protein Waffles
Makes four 4″ square waffles
4 egg whites, or 1/2 cup liquid egg substitute
1/2 cup (4 oz) low-fat cottage cheese
1/2 cup (40gm) plain instant oats
1 scoop (25 gm) vanilla or cake batter flavored protein powder, such as Optimum Nutrition 100% Whey Gold Standard, Cake Batter flavor
2 packets of Truvia Natural Sweetener
1/2 teaspoon baking powder
Combine all ingredients in a blender and process until smooth.
Cook in waffle iron according to manufacturer’s directions, to desired crispiness.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 102.0
Total Fat: 1.7 g
Cholesterol: 10.0 mg
Sodium: 194.6 mg
Total Carbs: 9.3 g
Dietary Fiber: 2.0 g
Protein: 14.0 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
carascravings — December 25, 2010 @ 9:33 am
Those waffles are beautiful!I love the added protein…I always judge a waffle or pancake on how long it can keep me full, so this one is probably a winner.Merry Christmas!
Kelly — December 25, 2010 @ 5:10 pm
Those look fab. I've been avoiding baking with protein powder for that very reason so I am glad to hear these don't have the common textural problems. Do you think you need a vitamix or similar blender for this one or would it work with a normal blender?
Elina — December 26, 2010 @ 2:23 am
I actually think that protein powder works pretty well in waffles because they don't need to bake for long and there isn't too much in the texture dept (like with muffins – I think there are more expectations about the exact texture of crumb we like). I'm going to give this one a go! I love making waffles on weekends – it's definitely a bit of a treat and if you make extra (like I do!) you can freeze the rest to enjoy on weekdays. 🙂
feerlessfood.com — December 26, 2010 @ 5:00 am
Wow these look great! I can't wait to try them- I made protein pancakes this morning…and honestly they came out awful :)Merry Christmas!
Kerstin — December 28, 2010 @ 3:41 am
The cottage cheese and oats sound great in these! Perfect for after a hard workout 🙂
Bridget — March 27, 2011 @ 3:07 am
When I make regular waffles, I usually only spray the iron before the first waffle. There's usually enough fat in the batter to keep the waffles from sticking.I just tried this with egg whites instead of whole eggs, and I like them just as much. But, this time, they didn't brown nearly as much.
Mekkie — March 27, 2011 @ 3:07 am
I don't know if anyone else had this problem but I tried to make protein waffles once upon a time (using Jay Robb's Whey Protein) and, although the waffles turned out great, they made my waffle iron eternally sticky. Now I'm afraid to even touch the thing much less put it on my counter because everything is coated in the kind of immensely annoying stickiness left behind when you can't fully scratch off a price tag. Does anyone have any tips for cleaning it and/or avoiding the problem again. This was a very long time ago, so all I remember in regards to the recipe is that the only "flour" was the protein powder and the main binder was eggbeaters/milk. I sprayed the waffle iron VERY well with PAM for grilling.
Cara — March 27, 2011 @ 3:07 am
Interesting – I actually find that they are the only waffles that come out nicely in my waffle iron! Do you spray yours? Maybe I just suck at making waffles 😉
Bridget — March 27, 2011 @ 3:07 am
These were great! I used two whole eggs plus a splash of soy milk instead of the egg whites, 1/2 tablespoon honey instead of Truvia, and old-fashioned oats instead of instant. I also added into a bit of vanilla. I found that they stick a lot more than regular waffles (obviously, in retrospect, since there's hardly any fat in the batter) and brown a lot more. I had to turn my waffle iron down a couple settings compared to how I cook regular flour-based waffles. Overall, though, I'm really really impressed!
Kerstin — March 28, 2011 @ 8:50 pm
The cottage cheese and oats sound great in these! Perfect for after a hard workout 🙂
Kelly — March 28, 2011 @ 8:50 pm
Those look fab. I've been avoiding baking with protein powder for that very reason so I am glad to hear these don't have the common textural problems. Do you think you need a vitamix or similar blender for this one or would it work with a normal blender?
carascravings — March 28, 2011 @ 8:50 pm
Those waffles are beautiful!I love the added protein…I always judge a waffle or pancake on how long it can keep me full, so this one is probably a winner.Merry Christmas!
Cara — March 28, 2011 @ 8:50 pm
Interesting – I actually find that they are the only waffles that come out nicely in my waffle iron! Do you spray yours? Maybe I just suck at making waffles 😉
Mekkie — March 28, 2011 @ 8:50 pm
I don't know if anyone else had this problem but I tried to make protein waffles once upon a time (using Jay Robb's Whey Protein) and, although the waffles turned out great, they made my waffle iron eternally sticky. Now I'm afraid to even touch the thing much less put it on my counter because everything is coated in the kind of immensely annoying stickiness left behind when you can't fully scratch off a price tag. Does anyone have any tips for cleaning it and/or avoiding the problem again. This was a very long time ago, so all I remember in regards to the recipe is that the only "flour" was the protein powder and the main binder was eggbeaters/milk. I sprayed the waffle iron VERY well with PAM for grilling.
Bridget — March 28, 2011 @ 8:50 pm
When I make regular waffles, I usually only spray the iron before the first waffle. There's usually enough fat in the batter to keep the waffles from sticking.I just tried this with egg whites instead of whole eggs, and I like them just as much. But, this time, they didn't brown nearly as much.
feerlessfood.com — March 28, 2011 @ 8:50 pm
Wow these look great! I can't wait to try them- I made protein pancakes this morning…and honestly they came out awful :)Merry Christmas!
Bridget — March 28, 2011 @ 8:50 pm
These were great! I used two whole eggs plus a splash of soy milk instead of the egg whites, 1/2 tablespoon honey instead of Truvia, and old-fashioned oats instead of instant. I also added into a bit of vanilla. I found that they stick a lot more than regular waffles (obviously, in retrospect, since there's hardly any fat in the batter) and brown a lot more. I had to turn my waffle iron down a couple settings compared to how I cook regular flour-based waffles. Overall, though, I'm really really impressed!
Elina — March 28, 2011 @ 8:52 pm
I actually think that protein powder works pretty well in waffles because they don't need to bake for long and there isn't too much in the texture dept (like with muffins – I think there are more expectations about the exact texture of crumb we like). I'm going to give this one a go! I love making waffles on weekends – it's definitely a bit of a treat and if you make extra (like I do!) you can freeze the rest to enjoy on weekdays. 🙂
Bridget — March 29, 2011 @ 2:05 am
These were great! I used two whole eggs plus a splash of soy milk instead of the egg whites, 1/2 tablespoon honey instead of Truvia, and old-fashioned oats instead of instant. I also added into a bit of vanilla. I found that they stick a lot more than regular waffles (obviously, in retrospect, since there's hardly any fat in the batter) and brown a lot more. I had to turn my waffle iron down a couple settings compared to how I cook regular flour-based waffles. Overall, though, I'm really really impressed!
Mekkie — March 29, 2011 @ 2:05 am
I don't know if anyone else had this problem but I tried to make protein waffles once upon a time (using Jay Robb's Whey Protein) and, although the waffles turned out great, they made my waffle iron eternally sticky. Now I'm afraid to even touch the thing much less put it on my counter because everything is coated in the kind of immensely annoying stickiness left behind when you can't fully scratch off a price tag. Does anyone have any tips for cleaning it and/or avoiding the problem again. This was a very long time ago, so all I remember in regards to the recipe is that the only "flour" was the protein powder and the main binder was eggbeaters/milk. I sprayed the waffle iron VERY well with PAM for grilling.
Kerstin — March 29, 2011 @ 2:05 am
The cottage cheese and oats sound great in these! Perfect for after a hard workout 🙂
Kelly — March 29, 2011 @ 2:05 am
Those look fab. I've been avoiding baking with protein powder for that very reason so I am glad to hear these don't have the common textural problems. Do you think you need a vitamix or similar blender for this one or would it work with a normal blender?
Kerstin — April 5, 2011 @ 1:17 am
The cottage cheese and oats sound great in these! Perfect for after a hard workout 🙂
Bridget — April 5, 2011 @ 1:17 am
These were great! I used two whole eggs plus a splash of soy milk instead of the egg whites, 1/2 tablespoon honey instead of Truvia, and old-fashioned oats instead of instant. I also added into a bit of vanilla. I found that they stick a lot more than regular waffles (obviously, in retrospect, since there's hardly any fat in the batter) and brown a lot more. I had to turn my waffle iron down a couple settings compared to how I cook regular flour-based waffles. Overall, though, I'm really really impressed!
Mekkie — April 5, 2011 @ 1:17 am
I don't know if anyone else had this problem but I tried to make protein waffles once upon a time (using Jay Robb's Whey Protein) and, although the waffles turned out great, they made my waffle iron eternally sticky. Now I'm afraid to even touch the thing much less put it on my counter because everything is coated in the kind of immensely annoying stickiness left behind when you can't fully scratch off a price tag. Does anyone have any tips for cleaning it and/or avoiding the problem again. This was a very long time ago, so all I remember in regards to the recipe is that the only "flour" was the protein powder and the main binder was eggbeaters/milk. I sprayed the waffle iron VERY well with PAM for grilling.
Danielle — February 13, 2012 @ 1:01 am
I believe this happens when you use an oil with a low smoke point in comparison to your waffle iron. Pam is canola oil and it has burnt in my waffle iron as well. I now use Spectrum’s Naturals coconut oil spray for any situation that calls for high heat like searing on an electric grill. The only way I have found to clean it – sort of – is carefully with hot water.
Kerstin — April 5, 2011 @ 1:17 am
The cottage cheese and oats sound great in these! Perfect for after a hard workout 🙂
Mandi jo — July 23, 2012 @ 1:51 pm
I can’t wait to try this recipe out this weekend! (I save my waffles for Saturday mornings so I can enjoy them instead of inhale them) They sound yummy!!!!
Cara — July 23, 2012 @ 2:07 pm
Enjoy! And I might add, these are guilt-free enough to enjoy any time so you might even consider making extra to freeze 😉
Natalie — April 11, 2015 @ 3:29 pm
This is the first time I have EVER commented on a recipe I’ve tried…Wow! Thank you for posting this recipe, Cara. I just made it and it’s AMAZING! I omitted the Truvia and added a dash of vanilla extract, salt, and cinnamon. Threw it all in the Vitamix and poured it right onto the waffle maker. It couldn’t be (1)EASIER (2)HEALTHIER (no insulin spike!) and (3) TASTIER. Even my boyfriend, who is skeptical of clean recipes thought it was super tasty! I’ll definitely share this with my training clients! Mahalo.
Cara — April 16, 2015 @ 9:00 am
glad you liked it!!