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Short-Order Kitchen

Vanilla Protein Waffles

By Wes Ellis1 min read
Golden waffles dusted with powdered sugar and topped with cherries and mint on a wire rack.
Recipe card
Servings
1 to 2
Prep
10 minutes
Cook
4 to 6 minutes per waffle
Method
Waffle iron
Difficulty
Easy
Jump to ingredients & directions ↓

Part 18 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Blend the batter. It comes out smoother than whisking.
  • Thick but pourable. Adjust with milk or a pinch of coconut flour.
  • Done when the steam stops, usually 4 to 6 minutes.
  • About 439 calories and 29 g protein a serving.
THE RECIPE · VANILLA PROTEIN WAFFLES

Ingredients

You'll need

  • Blender (or a bowl and whisk)
  • Waffle iron
  • Cooling rack

Directions

  1. Heat the waffle iron and grease it lightly if it needs it.
  2. Put everything in a blender and blend until completely smooth.
  3. Let it rest a minute or two. It should be thick but pourable. Add a little milk if it's too thick, or a pinch of coconut flour if it's too thin.
  4. Pour the amount your iron calls for onto the hot plates and close the lid.
  5. Cook 4 to 6 minutes, until golden and steam stops escaping.
  6. Lift it out carefully and repeat with the rest.
  7. Serve hot with butter, sugar-free syrup, berries or whipped cream.
Notes Cooled waffles keep 2 to 3 days in the fridge, or longer in the freezer. Reheat in a toaster, toaster oven or air fryer to bring the crisp edges back. Check the protein powder label if you need them gluten-free. Roughly 439 calories and 29 g protein per serving, give or take.

wesellis.com/blog/vanilla-protein-waffles/

Waffles have one big advantage over pancakes when the batter's made of protein powder: the iron does all the work. No flipping, no guessing at the heat, no fragile pancake tearing on the spatula. Pour, close, wait.

Blend, don't whisk

Protein powder clumps. A whisk leaves little dry pockets that cook into chalky bits, and a blender gets rid of them in seconds. It also mixes the almond and coconut flours in evenly, so the batter thickens predictably. Give it a minute to rest after blending, because the coconut flourFlour made from dried, ground coconut meat. It soaks up a lot more liquid than wheat flour, so a spoonful goes a long way and doughs made with it need adjusting in tiny amounts.More: Blueberry Scone Cookies keeps drinking the milk.

Tip

Watch the steam, not the clock. When it stops puffing out the sides of the iron, the waffle's done. Every iron runs a little different, and that's the cue that doesn't lie.

Made for the freezer

Let the waffles cool on a rack so the bottoms don't go soggy, then bag them for the fridge or freezer. The toaster is the right way to bring them back. The microwave turns them soft and bready.

The waffle iron does something savory in the Low Carb Waffled Tuna Cakes, if you want to see it earn its counter space. And when you'd rather drink breakfast, the Bakery-Style Protein Shakes cover the same vanilla-and-dessert territory in a glass.

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