Protein Waffles

Ever since I was gifted a waffle maker when my (now) husband first moved in together, I’ve made waffles nearly every weekend. I’ve tried plenty of other people’s recipes…some were good, some were just ok. And I’ve tinkered with my own recipe probably a hundred times. 

Turns out…I’m really picky about my waffles 

The hardest thing to nail was the crispy outside…most of the recipes I made, including ones from other people, created waffles that were just soft all the way through. To me, that’s not a waffle. That’s just a funky shaped pancake. 

These waffles, my friends, HAVE that crispy outside AND that soft center. They’re everything a waffle should be. Like, I genuinely impressed myself when I first made this recipe. 

As a bonus, they’re also packed with protein! 

Do your waffles need to be “packed with protein”? 

No, they definitely do not. 

Would adding protein to your waffles be beneficial if you’re a little concerned about your blood sugar or insulin levels and/or would like to enjoy this classic breakfast food without a sugar rush & subsequent crash?

Yes, it certainly would!

Having these waffles be “protein packed” helps slow the digestion of the carbs in & around the waffle, which elongates the blood sugar curve and prevents any spikes in blood sugar that can  make you feel speedy or anxious. The extra protein also makes these waffles more satiating, meaning you’ll stay full for a longer period of time and won’t need a snack so soon after breakfast. As someone who LOVES waffles but had diabetes in her family’s medical history, meaning I could be at greater risk for insulin resistance, AND who uses food to help me feel my best so I can show up in the world as my most energetic self, it’s a WIN-WIN-WIN!

Here’s what you need to make these waffles, AKA your new fave breakfast:

• FLOUR – any all purpose flour should work fine for this. I use a 1-to-1 GF replacement flour. A spelt flour or whole wheat pastry flour would work fine as well. 
• PROTEIN POWDER – whichever is your favorite! I’ve been using Orgain, but also like Sunwarrior. I usually use a vanilla flavored one but feel free to experiment with your favorite flavor! Note: I don’t think collagen powder will work for this, as it has a different consistency than other protein powders. If you want to use collagen powder, know that I have not tried it and cannot guarantee the results. 
• TAPIOCA FLOUR – ok, I normally try to avoid extra alternative flours in my recipes, but this one is necessary to get the right consistency in these waffles. Tapioca flour is REALLY light and airy, which counter-balances the density of the protein powder to help make a light & crispy waffle. If you don’t have tapioca flour, arrowroot flour should also work. 
• BAKING POWDER & SODA – necessary baking staples so the waffles will rise
• SALT – always include a little salt in baked goods/sweets/desserts. ALWAYS.
• NONDAIRY MILK – any unsweetened milk would work fine! For even more protein, I like to use a protein-enhanced nondairy milk like Ripple brand or Good Karma Flax Protein+ milk
• APPLE CIDER VINEGAR – mixing a little of this with the nondairy milk creates a buttermilk (who doesn’t like a good buttermilk pancake/waffle?) Also, the acid in the vinegar helps to activate the baking soda. 
• EGGS – I’ve found that eggs work better than a flax egg in creating a crispy waffle. I also use eggs in these to add even more protein (remember, this is a protein PACKED waffle). You are welcome to use a flax egg or other vegan alternative here!
• COCONUT OIL/BUTTER – did you know there is a butter-flavored  coconut oil?? It’s awesome for baking, and that’s what I use here. But you could use any coconut oil or your favorite plant-based butter (NOT buttery spread, like the stuff in the tubs. Those have water added to them and do NOT make great baking substitutions for butter or oil)

What to serve your waffles with

The sky’s the limit! You do you, no judgment here.

You could go for a simple maple syrup, maybe some sliced banana on top. But here are a couple of my favorite combos:

• Yogurt, any fresh fruit, and a drizzle of date syrup (pictured)
• Yogurt, chopped mango and/or pineapple, and shredded coconut
• Mixing 1 part nut butter with 2 parts maple syrup, plus fresh berries and hemp seeds seeds
• Oat Haus Granola Butter with sliced banana and pumpkin seeds

Make sure to save this recipe for your next brunch or Saturday morning breakfast. You can also make these waffles ahead of time and save leftovers for a quick weekday breakfast treat!