Protein Waffles
User Reviews
4.7
Protein Waffles
Description
The recipe mixes whey and casein protein powders in equal parts with oat flour and cornstarch to form a dry ingredient base. Baking powder is added for leavening. Wet ingredients include eggs, Greek yogurt, and water, combined to form a pourable batter. The amount of water may vary to achieve the right consistency as casein and oat flour hydrate over time, thickening the batter.
The batter is cooked in a preheated, oiled waffle iron for 3-5 minutes until the waffles are browned and set. Typically, the waffles are about 8x8 inches, and approximately 200-230 grams of batter is used per waffle. Cooling them on a wire rack after cooking helps maintain texture.
The waffles offer a firm texture supported by the protein blend, suitable for those seeking a higher protein meal option. Controlling the hydration and cooking times helps ensure the waffles cook evenly without being dry or too dense.
Ingredients
- 4 coops whey protein vanilla flavor
- 4 coops casein protein powder vanilla flavor
- 1⅔ cups oat flour
- ¾ cup cornstarch or tapioca flour
- 2½ tsp baking powder
- 2½ cups egg or whole eggs, just match the weights, white, liquid form
- 3⅓ cups Greek yogurt plain, nonfat
- 1 cup water
Instructions
- Mix all the dry ingredients together so no clumps are present. NOTE: I have tested this with only whey protein and it doesn't turn out. Only casein will work but you may need more water in the batter. The 50/50 blend of protein is best.
- Add in the wet ingredients and mix thoroughly. The amount of water required may be variable. You need the batter to be pourable but not too watery. As the batter sits while you cook your waffles, the casein and oat flour will hydrate more and thicken the batter. You may need to add more water as you go.
- Heat your waffle iron and spray with oil. Add the batter and cook for a 3-5 minutes or until browned and set. The waffle iron I use is an 8x8" square. I use between 200g-230g of batter per waffle.
- Continue working your way through the batter until all of it has been used up and your waffles are cooked. As your waffles come out of the iron, allow them to cool on a wire lined sheet pan. If you have a square waffle iron like mine, cut the waffles into the 4 individual waffles.
Storage
- Once all of your waffles have cooked and cooled to room temperature. Align them on your sheet pan and place them into the freezer uncovered until they have frozen solid.
- Transfer the waffles to the Zwilling Fresh & Save zip top bags and use the vacuum pump to remove the air. If you try to vacuum seal the waffles before they have frozen solid, they will get smushed. If you don't plan to vacuum seal, you don't need to flash freeze them.
- I was able to make 40 individual waffles from this recipe. The nutritional information is per each waffle with no toppings.
Reheating
- You can reheat these waffles in the toaster, the air fryer, or microwave. Just keep an eye on them as to not burn the exteriors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Waffles
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 6.9g | 2% |
| Protein | 9g | 18% |
| Fat | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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