Fluffy Protein Waffles
Light and airy waffles made with whey protein, Greek yogurt, and self-rising flour for a protein-packed breakfast. Their fluffy texture and subtle sweetness make them perfect for a quick and nutritious start to your day.
Method
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Preheat waffle iron or pancake griddle.
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Mix the dry ingredients first to avoid clumping. Slowly add the wet ingredients until well blended.
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Pour the batter on the waffle iron and let it cook until it’s golden brown.
Nutrition Information
| Calories | 225kcal |
| Total Fat | 5g |
| Total Carbohydrates | 25g |
| Protein | 20g |
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Frequently Asked Questions
Can I use almond flour instead of self-rising flour?
Yes, you can substitute almond flour for self-rising flour to make the waffles gluten-free, but the texture will be denser and you might want to add baking powder to help with leavening.
What if I don't have a waffle iron?
You can cook the batter on a pancake griddle or non-stick frying pan to make protein pancakes instead. Adjust the cooking time accordingly.
Can I use a plant-based protein powder instead of whey?
Absolutely, plant-based protein powders like pea or soy protein will work, though the texture and flavor may vary slightly.
How do I know when the waffles are done cooking?
Cook until the waffle iron indicator signals doneness or when the waffle is golden brown and easily releases from the iron.
Can I make the batter ahead of time?
It's best to use the batter immediately for fluffiest waffles, but you can refrigerate it for up to 24 hours and stir gently before cooking.
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