I love waffles just as much as the next brunch-loving New Yorker, but I never get them because I just can’t justify all of those carbs (and, real talk, there are so many cheat meal options out there that I never settle on waffles). I’m on a life mission to master the art of healthy eating, and this means giving in to our cravings sometimes. That’s why I love finding and making recipes with healthier ingredients that mimic the epic cheat meals we REALLY want to be eating. I’m not sure if this one was inspired by my southern road trip (where I shamelessly experienced arguably the best waffles ever), but I think I have perfected the protein waffle, and I’m so excited to share it with you!
Let me preface with the following disclaimer: this will NOT be lightest, fluffiest, most delicious waffle you ever have. Actually, it’s quite dense, and will taste mostly like the protein powder flavor you use to make it. It is, however, a warm, tasty, and satisfying alternative to the monster that is a real official waffle. It’s also a way better alternative to frozen waffles, in my opinion. And it takes literally less than 10 minutes to make. Ok, now that we’ve been completely honest with each other, let’s get started!
Ingredients:
- 1 scoop protein powder (I used PEScience in this recipe because it mixes the best of all other proteins I have used, but I also love using Rootz Nutrition as well!)
- 1 whole egg (You can add an additional white to achieve desired consistency)
- 1/8 tsp baking powder
- Water, for desired consistency
- Cinnamon (optional)
- Coconut oil (or whatever oil you want to use to coat the waffle iron)
Instructions:
- Start heating up your waffle iron.
- Mix the protein powder into a bowl with the baking powder and cinnamon. You can just use a fork to mix. Add the egg, and start to mix until the egg becomes dry. Note that your egg will become dry before all protein powder is incorporated. This is fine; queue water for consistency.
- Add water, one tbsp at a time, until the batter becomes waffle consistency. This means that it will be runny, but not watery. I usually add 3 tbsp of water for this desired consistency.
- Oil your waffle iron with coconut oil. I use a cooking paintbrush to do this.
- Pour batter into the heated waffle iron, starting in the middle, and once you’re out of batter use a silicon spatula or the back of a spoon to smooth out the batter until the waffle iron is coated pretty evenly. Work fairly quickly, because the bottom of your waffle is cooking!
- Close the iron, and cook according to your iron’s instructions. Since these waffles have different ingredients than a traditional waffle, it might take a shorter amount of time than suggested. Mine usually cooks within a minute or minute and a half.
- Open up the iron once it’s done, use a fork to carefully remove the waffle, and dress it up however you fancy!
How many times did I just say ‘iron’ and ‘waffle’?
Warning: the next few photos will not be cute, because it’s difficult to make protein powder mixed with eggs and water look nice. Consider yourself warned. But persevere, because stats for this waffle are below 🙂
Stats (this recipe makes 1 serving): Protein – 30g; Carbs – 1; Fat – 6; Calories – 180.
When I made this waffle, I ate it plain because it was just a quick snack before the gym. I do strongly recommend, however, adding toppings because otherwise it’s dense and dry. My favorite is to add sunnyside eggs. You can also add fruit, whipped cream, chocolate sauce, nuts, nut butter, etc. Get creative with it! You can even play around with the protein powder flavors you use to complement your favorite toppings (peanut butter waffle topped with banana and chocolate sauce anyone?)
I hope you guys try out this super easy protein-packed recipe. These waffles are tasty, satisfying, and make a simple snack into something a bit more fun and interesting. I would love to see what amazing waffle creations you made with this simple recipe, so tag me @liftinluxe #liftinluxe in your photos!
Stay fit and fab, all!
Maddie Danza 