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Protein Waffles – Sugar Free Londoner
My protein waffles are fluffy and airy, moist inside and crisp on the outside. Enjoy them for breakfast or as a high protein snack. Naturally gluten free and low carb!
I have been working on adding more protein to my diet recently. I find that it gives me more energy, makes me feel fuller for longer and helps me build muscle in the gym.
Since I love waffles, it was a no brainer to add a recipe for protein waffles to my repertoire!
These waffles contain not only one, but three naturally high protein ingredients: eggs, protein powder AND peanut butter.
I experimented with the amounts and made several batches until I had figured out the PERFECT ratio of ingredients. The result is a low carb high protein waffle that tastes fluffy, moist and just as delicious as a regular waffle.
I can’t wait for you to make them!
Also try my protein muffins.
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What’s To Love About This Recipe
High Protein. A serving of my protein powder waffles has 18.7g of protein!
Low carb, gluten and sugar free. We are not stopping at high protein only. These are gluten free protein waffles (no flour needed!) as well as keto protein waffles with only 3g of net carbs.
Airy, moist and delicious. From flavor to texture, these waffles deliver 100% pleasure. My secret to light and airy waffles? It’s beating the egg whites until stiff peaks! This is a trick I also use for my low carb waffles.
Versatile. Enjoy them hot or cold, for breakfast or as a snack… or even dress them up as dessert. Also great for lunch boxes or picnics!
Ingredients
Let’s talk ingredients. You’ll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
- Egg – Large, room temperature. We divide the egg and whisk the white and the yolk separately.
- Peanut butter – I use smooth peanut butter that contains only peanuts and nothing else. Stir it well before using to ensure it is nice and runny.
- Protein Powder – I went for unflavored whey protein powder by The Organic Protein Company.
- Sweetener – Initially, I made the recipe without sweetener. But, it does taste better with a bit of sweeteness. I recommend 2-3 teaspoons of granulated sweetener.
- Liquid – Almond milk and vanilla extract loosen the batter.
- Fat – My first try with only peanut butter came out tasting too dry. That’s why I added melted and cooled butter in my next test run. After that, I also tested the waffles with light olive oil instead of butter. Both versions taste great.
- Baking Powder – Makes the waffles fluffier. But, the recipe also works without baking powder. I tried it out for you (by mistake, because I forgot to add it!).
Instructions
It is simple to make deliciously fluffy high protein waffles. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
STEP 1
Whisk the egg white until stiff peaks form. Use an electric mixer. Set aside.
STEP 2
Blend the peanut butter, egg yolk and all other ingredients until smooth and creamy.
STEP 3
With a spatula, fold the stiff egg whites into the peanut butter mixture…
STEP 4
…until fully combined.
STEP 5
Brush the waffle maker with melted butter or oil. Scoop the batter into the waffle maker…
STEP 6
… and cook until golden. Let the waffles cool on a rack.
Katrin’s Top Tips
#1 FRESH EGGS. The secret to stiff egg whites is using fresh eggs. This is because the protein bonds in fresh egg whites are stronger. It is also important to use a clean, fat free and dry bowl. Don’t get any egg yolk streaks into your whites! Also, use an electric mixer and take your time blending, until the air bubbles are small and won’t pop easily.
#2 NATURAL PEANUT BUTTER. It is essential that the peanut butter is soft and pourable. That’s only the case with peanut butter that does not contain added fats such as palm oil. It your peanut butter is firm, you may need to add more butter or almond milk to loosen the batter.
#3 GREASE! Brush both the top and the bottom of the waffle maker with melted butter or oil so the batter does not stick and you can remove the waffle easily.
#4 JUST ENOUGH BATTER. Don’t over-fill the waffle maker. This causes the batter to spill out and makes a mighty mess.
#5 KEEP THEM WARM. Option to keep the first waffles warm in the oven (use the lowest setting) while you cook the remaining waffles.
Using Different Protein Powders
I have tried the recipe with pea protein powder, hemp protein powder and with whey protein powder.
The whey protein has a mild and creamy taste and produces the most authentic “natural” tasting waffle. Pea and hemp protein have a nuttier flavor, which actually complements the flavor of the peanut butter.
I don’t recommend using collagen protein powder for this recipe. It changes the consistency of the waffles and makes them softer.
Variations
Dairy free protein waffles: Use pea protein or hemp protein. Also, use coconut oil or a light olive oil instead of butter. I was really pleased with the taste of the olive oil waffles. I am currently working on lowering my cholesterol levels and have been omitting butter in my diet. Olive oil is low in saturated fats and when you use a lightly coloured oil it has a neutral flavor that works well in sweet dishes.
Chocolate protein waffles: Add ½ tablespoon of unsweetened cocoa powder to the batter and increase the amount of sweetener by a teaspoon.
Toppings
Waffles ALWAYS taste better with toppings! I topped mine with a peanut butter drizzle. For this, I simply mixed peanut butter with a little olive oil to make it runnier.
Here are a few more topping ideas:
Recipe FAQs
Can I make these without a waffle maker?
Of course. You can make pancakes with the waffle batter. Or, fill it into muffin cups and make mini muffins!
Does the recipe work without separating the eggs?
Yes, it will still work. But the waffles will not be as light and fluffy.
Can I use a full size waffle maker?
Yes. Waffle makers do differ in size. But, the recipe makes around 1 large Belgian waffle.
Why don’t you add more protein powder?
During recipe testing with whey protein powder, I found that adding more protein powder makes the waffles hard and dry. To me, one tablespoon was the ideal amount.
Storage
Refrigerator: Store the waffles in an airtight container in the fridge for up to 4 days.
Freezer: Protein waffles freeze well. This is great news for people like me who like to have a treat on tap. I layer parchment paper between the waffles so they don’t stick together. Freeze them for up to 3 months.
Reheating: These waffles are the perfect size for the toaster! You could also stick them in the microwave for 10 seconds. Don’t microwave them for too long though or they will become hard and dry.
More Recipes With Protein Powder
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Recipe
Protein Waffles
My extra fluffy high protein waffles are a delicious breakfast treat with over 18 grams or protein per serving! This recipe for protein waffles is naturally low in carbs, keto friendly and gluten free.
Instructions
-
In a clean and dry mixing bowl, whisk the egg white until stiff peaks form. Use an elextric mixer. About 1 minute. Set aside.
-
In another mixing bowl, blend all other ingredients until smooth.
-
Fold the stiff egg whites into the egg yolk mixture in a circular motion with a spatula, taking care to keep the air bubbles intact.
-
Preheat the mini waffle maker and brush both surfaces with melted butter or oil.
-
Spoon 2 tablespoons of batter into the waffle maker. Close the lid and cook the waffle until golden brown. Remove with a fork and let the waffle cool on a wire rack. Continue using the batter, brushing more butter onto the waffle maker as needed. The mix makes 4 mini waffles.
Notes
3g net carbs and 18.7g protein per serving of 4 mini waffles. Serves 1.
You could share the recipe between 2 people and have 2 waffles each. This would work well as a snack or a dessert. In this case, one serving has 1.5g net carbs, 9.4g protein and 198 calories.
Serve with a spoonful of Greek yogurt and berries or drizzle with peanut butter. Tastes great warm or cold.
Also works with a regular sized waffle maker. The recipe makes 1 large Belgian waffle.
Store leftovers in the fridge or freeze for up to 3 months.
You could share the recipe between 2 people and have 2 waffles each. This would work well as a snack or a dessert. In this case, one serving has 1.5g net carbs, 9.4g protein and 198 calories.
Serve with a spoonful of Greek yogurt and berries or drizzle with peanut butter. Tastes great warm or cold.
Also works with a regular sized waffle maker. The recipe makes 1 large Belgian waffle.
Store leftovers in the fridge or freeze for up to 3 months.
Nutrition
Calories: 396kcalTotal Carbohydrates: 4.8gProtein: 18.7gFat: 34.4gFiber: 1.7gSugar: 1.1g
