Some people comment that they LOVE the Protein Waffles made with almond flour. I have one mother who writes me all the time on how that is the only way for her picky eaters to eat protein at dinner. But there are a few of you who comment that they are too crispy and dry. I have made waffles out of coconut flour before and they are too soft and rubbery, but I have found the solution! The protein powder makes these waffles soft on the inside and crispy on the outside!
TIP: I make a triple batch of waffles whenever I make them and store them in the freezer. If I get home late from work, we have waffles and eggs! All I have to do is toast the waffles like an Eggo Waffle and fry a few eggs...dinner is ready in 5 minutes! If you would like to see a video of me making the waffles, click HERE.
"HEALTHIFIED" PROTEIN WAFFLES
1/2 cup coconut flour
1 cup JAY ROBB vanilla egg white or whey protein
1/2 tsp Celtic sea salt
1 TBS aluminum free baking powder
1 1/2 cup unsweetened almond milk
4 eggs
4 TBS butter or coconut oil, melted
Preheat waffle iron to high. Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Slowly add the wet ingredients into the dry. Let sit for 5 minutes. Bake according to your waffle iron directions (I spray my waffle iron with THIS Coconut oil spray). Enjoy! Serve with Nature's Hollow Xylitol syrup. Makes 10 waffles.
NUTRITIONAL COMPARISON (per waffle)
Traditional Waffle = 223 calories, 8.5g fat, 5g protein, 27 carbs, 0.7g fiber (26.3 effective)
"Healthified" Waffle = 144 calories, 8g fat, 12.2g protein, 4g carbs, 2.1g fiber (1.9 effective)
TIP: I make a triple batch of waffles whenever I make them and store them in the freezer. If I get home late from work, we have waffles and eggs! All I have to do is toast the waffles like an Eggo Waffle and fry a few eggs...dinner is ready in 5 minutes! If you would like to see a video of me making the waffles, click HERE.
TIP: Make sure your waffle iron is hot hot hot before adding any batter or it will stick.
"HEALTHIFIED" PROTEIN WAFFLES
1/2 cup coconut flour
1 cup JAY ROBB vanilla egg white or whey protein
1/2 tsp Celtic sea salt
1 TBS aluminum free baking powder
1 1/2 cup unsweetened almond milk
4 eggs
4 TBS butter or coconut oil, melted
Preheat waffle iron to high. Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Slowly add the wet ingredients into the dry. Let sit for 5 minutes. Bake according to your waffle iron directions (I spray my waffle iron with THIS Coconut oil spray). Enjoy! Serve with Nature's Hollow Xylitol syrup. Makes 10 waffles.
NUTRITIONAL COMPARISON (per waffle)
Traditional Waffle = 223 calories, 8.5g fat, 5g protein, 27 carbs, 0.7g fiber (26.3 effective)
"Healthified" Waffle = 144 calories, 8g fat, 12.2g protein, 4g carbs, 2.1g fiber (1.9 effective)
WHOA, I JUST finished making a batch of the "old" waffles with almond flour, and came back to check on the recipe as what I came up with through my calculations was much different as far as the nutritional outcome (thought maybe I did something wrong in the recipe), and saw that you must have posted this while I was eating my delicious waffle! I didn't think the old recipe was too dry, I thought it was delicious and actually quite perfect. On the other hand, the calories from the 2 cups of almond flour (1280 calories for 2 c versus 280 for 1/2c of coconut flour) for 5 Belgian waffles makes me shy away a bit from making it again, so I look forward to trying this recipe out.
ReplyDeleteThank you! I corrected that other recipe. It should have stated that the nutritional info was per waffle like this one. ;)
Deletehow important is the "aluminium free" part of "aluminum free baking powder"? is there a specific reason?
ReplyDeletei have walmart brand baking powder... no clue if there is aluminum in it.
It is important. Here is a post I did about it. I get mine from Sam's club (Argo brand). It should say on the front if it is aluminum free (or list it in the ingredients if it isn't. http://mariahealth.blogspot.com/2011/06/pancakes-and-why-aluminum-free-baking.html
DeleteWe made these this morning and loved them! I wrote a note to myself in my cookbook saying that these cooked very quickly...any longer than two minutes in my waffle iron and they were brown and dry. We made the super power waffles last week and they required a longer cooking time than this recipe (about 5 minutes) but both were fantastic! We are loving your cookbooks and appreciate all the "extra" info with the recipes. We are learning so much!
ReplyDeleteThanks for your support! :)
DeleteThis is a great recipe for me - I have a lot of whey protein that I need to use up (approaching expiration) and almond milk that I always have left from recipes that only use a little. I'm going to stockpile and freeze and bring on our vacation - perfect for the mornings. I'm also going to try them with chocolate whey - YUM!
ReplyDeleteThank you!
DeleteThese look delicious...looking forward to trying out this recipe when I stock up on the necessary ingredients!
ReplyDeleteYummm! These look good. Going to try them for breakfast tomorrow. Really enjoyed your book Secrets to a Healthy Metabolism and now am reading Secrets to Controlling your Weight, Cravings and Mood. I am learning so much and my husband and I are so much healthier. Love your recipes.
ReplyDeleteThanks for the kind words! :)
DeleteThat look so delicious and yummy. I love hotcakes and I love baking. I hope I can do that at home.
ReplyDeleteMaria,
ReplyDeleteThanks for all of your great recipes. My husband and I just finished our breakfast including these waffles. We both loved them! I have a Belgian waffle maker, so this recipe made 5 of those. For my machine, medium heat was perfect.
Thanks again!
Anna
Random thing I did...I didn't have the ingredients for the protein pancakes but I did have all of them for the protein waffles out of your book Nutritious and Delicious. So I did was any good improvising mom would do. I made pancakes out of the waffle recipe. OH MY GOSH! So Good. pretty thin...almost crepe like and just slightly crispy on the edges. Now we do this at least one a week :)
ReplyDeleteSounds yummy!
DeleteOh, my kids are longing for waffles - like I used to make them. Every time I try though with almond flour, they burn before the inside is done. Conclusion - my iron must be too hot. Time for a new iron...or a new recipe! Thanks!
ReplyDeleteThat is important! Also, these typically need to bake a little longer than flour waffles. Happy Baking! :)
DeleteMade these this morning and my son is gobbling them up :) Thanks for this!
ReplyDeleteWould this recipe be okay to try as a pancake along with waffles? I am going to make different variations, some apple spice, chocolate chip, pumpkin and strawberry waffles and store them so the kiddos CANNOT say "There's nothing to eat", I am also making the cereals, I decided to dedicate one day every two weeks to just making breakfast foods so that the kids get their variety and it is quick.
ReplyDeleteSomeone posted that they tried making pancakes and it turned out a little thinner like a crepe, but was really good. :)
DeleteCrepes!!!!!! OMG!!!!!
DeleteHi Maria!
ReplyDeletei love all of your recipes and really want to try them-- can you recommend a substitution for eggs?
Thank you!!
Hmm, I don't think there would be a good substitution for eggs in this recipe. It provides much of the base for the coconut flour. Sorry. :)
DeleteThese are amazing! More like a traditional waffle in texture than the "old" recipe, and just as delicious! My 15-year-old daughter, who is very resistant to change and has about 5 foods she will deign to eat, really likes them with peanut butter. Another quick, easy, tasty winner from Maria!!!!
ReplyDeleteThank you Sarah!! :)
DeleteWe also made these this morning, and my husband reiterated that he could not tell the difference between these and the unhealthy version. My boys also gobbled them up. We have an all clad waffle maker and used the #3, medium setting and they all turned out perfect. We got 8 out of the batter and are freezing the leftovers. Thank you.
ReplyDeleteThank you! :)
DeleteJust made a batch as pancakes, I am not sure if I let it sit to long or what, but they came out fluffy and thick as if I had made them with flour. I am wondering though (and I am going to experiment with this) if I can reduce the amount of coconut flour and maybe add stevia what they would taste like. So far so good though, I can tell you right now...I will not miss flour pancakes, I tasted one with just butter very filling and delicious. I am excited to order the Nature's Hollow syrup and see what else is in store.
ReplyDeleteIt's worth a try. Let me know how it works. :)
DeleteI omitted the coconut flour as it started to upset tummies and used extra protein powder, a mixture of whey and egg white protein powder. I did not measure, just added till I thought it was enough and instead of Stevia added Swerve, which I did not measure also, and added a pinch more baking powder. They were a little bit thinner than if I made them with the coconut flour, but the texture to me was perfect and once I added syrup, I really could not tell any difference from white flour ones.
DeleteHi Maria, I tried these waffles today - I was so excited because I am doing paleo but since I have rosacea I have found I cannot have things like flax, etc because they aggravate my skin, so I was glad I could use the ingredients on this one. Anyhow, I have a few quick questions: is the batter supposed to be thin, mine was very thin...2) I guess being that the batter was so thin, my waffles were very thin and light, I couldn't put too much batter in the machine or it would run all over, 3) are you absolutely sure its one Tablespoon of baking soda? - it was too much for me, although the texture of the waffle was lovely, I kept getting a metallic taste in my mouth. I will definitely make these again, I will just use less baking soda. Thanks!
ReplyDeleteHi! Everyone's taste buds are a little different so I would just try a little less next time. :) The batter is thinner than regular waffle, but I like a fluffier crispy waffle. Good luck!
DeleteHi Maria! Thanks for replying. I think I see the problem, caused by skimming and not reading thoroughly - my fault - I used baking soda, not baking powder, that was probably the issue and why I caused that aftertaste! I will be making a new batch today and will be sure to use the right ingredients!
Deletecould i use coconut milk?
ReplyDeleteYes, that would work. :)
Deletethese are the best waffles ever. i fills my waffle need.
DeleteCall it a case of too many substitutions...mine were dreadful. I tried to make my own coconut flour with shredded coconut in the blender. Then I was out of baking powder and had to use 1 tsp baking soda and 2 tsp cream of tarter. And Jay Robb's protein powder is out of reach financially so I used a different brand. I ended up with salty, waffle-shaped scrambled eggs (with coconut flecks). OOPS!! Next time, I'll use the right ingredients!
ReplyDeleteCoconut flour is where you went wrong. It is different than just ground up coconut. :)
DeleteIs it possible to make coconut flour? The one method I saw online was to make coconut milk first, then dehydrate the left over coconut meal and grind that finely.
DeleteYes, but I have never tried it. Let me know how it works if you do. :)
DeleteCould these be made in to pancakes ? We don't have a waffle maker.And also you can make your own baking powder -1 teaspoon baking soda,
ReplyDelete2 teaspoons cream of tartar, often corn starch is added, but is not needed.
That would probably work. Otherwise you can try one of my pancake recipes like this one: http://mariahealth.blogspot.com/2011/08/perfect-pancakes-and-syrup-and-acid.html
DeleteHi Maria,
ReplyDeleteIs the protein powder necessary in the recipe? Can I replace it with coconut or almond flour?
Yes, in this recipe it is necessary. :)
DeleteCan I use any kind of protein powder? or is Jay Robb better?
DeleteI find that Jay Robb performs and tastes the best. :)
DeleteMaria I made these tonight. I have a circle waffle maker and it quarters them. Is one serving a 1/4 or the whole thing?
ReplyDeleteMine makes 2 waffles, one on the left and one on the right. One serving is one waffle. :)
DeleteI made these this morning. I was eating them with PB, typing a post to my weight loss board about how they need to make them and making more to freeze all at the same time. LOL!
ReplyDeleteThank you! :)
DeleteI am allergic to soy. Can I use meringue or Just Egg White powder in place of the Vanilla Egg White Powder? Thanks
ReplyDeleteIf you are talking about the soy lecithin, it is almost impossible to eliminate that from the diet. It is in everything! You could try the just egg white powder. :)
DeleteCouldn't wait to try this recipe so I made it with the whey powder. Next time I will try with just the whites and let you know how it goes. Do the waffles have a gritty texture or is it because I am not accustomed to coconut flour? (I did not over cook them)
DeleteThanks!
I like a airier crispy waffle so these get nice and crisp when cooked, but I wouldn't call the texture gritty. :)
DeleteHi Maria, tried this recipe this morning. Ordered my waffle iron and broke her in (never have used one before). These are really good! My husband ate 2 but I could barely finish 1. I also used the Vanilla Almond Milk (because I had it opened already). I have the Cuisinart 4 slice waffle maker and I used 2 cups batter. Mine came out a little thick and I was only able to get 7 out of the batch but...I chalk that up to my first time using a waffle iron and next time, instead of using 2 cups batter I'm going to cut that down a little so they won't be so thick. The thick ones would be great though for a dessert! Thank you too for helping me find a way to use my Jay Robb vanilla. I don't like it in a shake because of the smell of it, I'm partial to the chocolate.
ReplyDeleteI've prepared about 4 recipes from your blog so far and they have all been a huge hit. To say thank you for helping me to change my life doesn't seem like enough! You're helping me to live healthier so I can hopefully be around a long time for my son!
Thank you! Glad you liked them. :)
Delete???what is the differnece between powdered egg whites and egg whites protein powder?? and can they be used interchangabley???
Deletethanks, Ruth
They both work pretty well in recipes. The protein powder is a more pure protein form so the nutritional info in the results will be slightly different. :)
DeleteTHANK YOU!!!! Smiles, Ruth
DeleteIf I only have plain whey protien isolate do you think that will work ok? Do you know if there is a big difference between whey protien isolate and vanilla whey protien?
ReplyDeleteIt is just a little vanilla flavor and some Stevia. So you could just add a little sweetener with your plain whey protein. :)
DeleteMade these today as pancakes and they turned out marvellous! I only had chocolate whey protein, and still were super yummy. Thank you so much for the recipe!
ReplyDeleteAwesome! Glad you liked them. Thanks! :)
DeleteI just made these and the flavor was good. The texture was more rubbery than crispy though. Wondering if it was one of my ingredients? I used Bob's coconut flour and the Jay Robb egg white protein powder. Thanks!
ReplyDeleteI would guess the coconut flour was the issue. Not all coconut flours are made equal so next time adjust the batter to make sure it is easily pourable (not too thick). :)
DeleteThank you so much for getting back to me. I will definitely try that next time. We definitely want to make again!
DeleteWhat am I doing wrong? I've tried your other waffle recipe, and it worked great! But this one sticks to the waffle iron, and if I cook them longer they burn -- and they are not fluffly. They fall apart and are not fluffy at all...
ReplyDeleteNot all brands of coconut flour are equal. I would adjust the batter next time so the batter is a good consistency before baking. :)
DeleteEvery time i use whey or egg whitee protein my food comes out with an unappetizing flavor. Is there a way to takeout the whey protein in your recipes? Everything i make in your book without the protein tastes great! Please help!
ReplyDeleteWhat brand are you using? I have had people tell me they use a cheaper brand and end up going back to Jay Robb because the flavor is so much better. :)
DeleteI use jay robb
DeleteI don't think it is the protein powder then. You can try a recipe without protein powder. :)
Deleteso with the lets say teddy grahams, it calls for whey protein. Do i just take it out or do i add extra flour to make up for protein powder being taken out? I have made crepes, waffles, and a few other recipes with protein powder and i dont know it just has a funky taste but everything without it, like the monkey bread, was fantastic.
DeleteCertain things that need a crispness (like crackers) probably wouldn't work as well without the protein powder (will probably fall apart and not hold together). You could maybe try using less and see if that helps. :)
DeleteJust made these. Great texture and not dry at all. I like mine a bit sweeter so after trying the first one I added a bit of stevia to the batter and they were perfect!
ReplyDeleteThank you! :)
DeleteTasty easy to make but for me they cam out very dry. Can we use something other than coconut flour?
ReplyDeleteNot all coconut flours are the same. Some soak up more moisture than others. Next time adjust based on the batter (add more moisture if dry). :)
Delete