Recipe Corner: Whole Grain Protein Waffles
Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
I believe waffles has been the most requested recipe besides pancakes. Looks like we have a lot of breakfast lovers. It was a goal of mine to get the best macros out of one full waffle to make it a good breakfast option, while still being tasty. Some people wonder how I come up with recipes. On this one I started with a super healthy version first, failed miserably as adding protein to a recipe can often alter the texture. So I went back to the drawing board and started with a whole grain basic waffle recipe. I remade it twice and kept altering the ingredients to incorporate the protein and decrease fat content, all while still staying fluffy and tasty. I had my friends test this recipe and all of them loved it so I am sure you will too.
I mean, who does not like to eat a waffle every day for breakfast. And now you can without regrets! This is not a vegan recipe as it includes one egg. You should be able to replace this with a flax egg or an egg replacer, however you will have to play with the texture and most likely need to add more baking powder as the egg in this recipe dos not only hold the dough together, it also makes it more airy which gives you a lighter waffle than if you just mixed everything. So do not skip the step of beating the egg white separately.
If you like a soft waffle let it cool down slightly, it will automatically become soft. If you like your waffle crispy, I suggest toasting it in the broiler oven or a toaster. I topped mine with cashew yogurt mixed with the TRU Nut butter that is in the making and added some raspberries and almond whipped cream. Enjoy these! They will become a staple in your household.
Whole Grain Protein Waffles
Recipe makes 2 Belgian Waffles.
Time: 15 minutes
1 cups plant milk, unsweetened
1 Large Pasture Raised Egg*
1/2 tbsp Avocado or Walnut Oil
2 tsp Vanilla Extract
5 drops Liquid Stevia
1/4 tsp Sea Salt
1 1/2 scoops TRU Banana Maple Muffin Protein**
1/2 cup Oat Flour
1/2 cup White Whole Wheat Flour***
1 1/2 tsp Baking Powder
1) Turn on waffle iron and let it preheat.
2) Combine all dry ingredients (except for sea salt) in a bowl and mix well.
3) Separate egg white and egg yolk in individual bowls.
4) Beat egg white until soft peaks form and set aside.
5) Mix egg yolk, plant milk, sea salt, vanilla extract, liquid stevia and oil. Pour into dry ingredients and wish until combined and no lumps are left behind.
6) With a spatula gently fold in the egg white, half at first and then the second half until just incorporated. Do not use a electric mixer for this step as you do not want to destroy the bubbles of the egg white.
7) Add batter to waffle iron following your waffle irons instructions. Do not over fill.
8) Serve plain or with toppings of your choice.
* You can use any whole egg but I prefer pasture raised eggs as they are more nutrient dense in regards to vitamins and more flavorful.
** Vanilla protein will work well here too, keep in mind you might need to adjust the amount of stevia used to sweeten the batter as Vanilla is not a Dessert Series protein and therefore not as sweet on its own.
*** Whole Wheat Pastry Flour should work here as well.
28.1 g protein
43.7 g carbs (less than 1g of sugar)
10.6 g fat
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