5 min Prep, 10 min Cook
The best thing about this recipe is that if you don’t have a waffle iron you can use this same recipe to make a pancake batter. But who would want pancakes when you can have Healthy Protein Waffles? As a great meme once said, “pancakes are just waffles without abs”.
- For the waffles:
- OPTIONAL EXTRAS:
Blend everything in a food processor adding the wet ingredients first (eggs & yoghurt), then the dry ingredients (flour, protein, cinnamon & baking powder).
Blitz until smooth.
Heat your waffle iron to required temperature.
Grease it to stop the waffles from sticking, then pour in enough batter to fill the mould to the edges. This will vary depending on the waffle iron you have.
Cook until the waffle starts to turn brown. Brown not golden. You want the outside of the waffle to form a thin layer of crust, that is what gives a waffle its firmness and rigidity unlike a pancake. Mine took around 3 minutes but again this will vary depending on your waffle iron.
Remove the waffle, grease again and add the batter for the second waffle.
NOTES: Top them with what ever you like. This time round I went for some honey and cherries but some firm favourites are; Strawberries & melted dark chocolate Peanut butter & sliced banana Blueberries and maple syrup
Serving Size 32.7 g
|Amount Per Serving|
|Calories 73.3 cals||4%|
|% Daily Value*|
|Kilojoules 308.3 kJ||4%|
|Fat 2.1 g||3%|
|Sodium 119.2 mg||5%|
|Carbohydrate 6 g||2%|
|Protein 8 g||16%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|