Testimony of the Day
“I have been following Maria closely for a couple of years now. I adapted over time to her grain free/sugar free lifestyle. It definitely didn’t happen over night for me, but within time it became an easy habit. Last August I decided to purchase a package with Maria because I still felt there was a major missing link to my healing. I knew I was eating pretty good, but I was still having a lot of issues: depression, anxiety, major cravings, sleep issues, a few extra pounds, etc. I felt like there was something off with my hormones so that is what led me to purchase the package with Maria. Once I purchased the package Maria sent me a long questionnaire to fill out online. By the next day she had gotten back to me with a detailed list of supplements to be taking. She also recommended some blood work to have done to test for deficiencies, etc. I ordered the supplements that day (warning-not cheap but so worth it!). I also started eating according to the meal plan she sent, which made it so easy.
Click HERE to start your journey to a keto-adapted diet!
Protein Waffles
Equipment
Ingredients
- 2 cups almond flour
- 1 cup vanilla egg white protein
- 1/2 teaspoon Redmond Real salt
- 1 tablespoon baking powder
- 1 1/2 cup unsweetened almond milk
- 2 large eggs
- 4 tablespoons butter or coconut oil for dairy free
Instructions
- 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.
Nutrition
perfect for a Sunday morning!
Thanks! Enjoy;)
Nutritional info: makes 16 single waffles. Each with 66calories, 1.9carbs, and .75fiber.
Maria – these look so yummy! Sorry it took me so long to get back to you about your ice cream comment, but I finally did! I didn’t know how to check and see if I had any comments, but I just figured it out today and I was like OMG look at all these comments! lol
Mmm now I want a waffle maker!
I have a couple q’s for you! I’d like to find out my metabolic type but I’m not sure how to go about this. I’ve done a couple free quizzes online but they didn’t tell me much.. you seem to be the expert on it so I’d love to hear any info!
Well, it is really complicated and only use it if there is a weight loss issue. I find other tricks work better. I focus on the brain chemicals first.
The purine content in protein helps.
These look delicious and easy!
After you combine the wet and dry ingredients separately, do you just mix them together to pour into the waffle iron?
Any idea if you can make up this batter in advance and freeze it like you can with lots of other waffle batters?
I’m guessing you could freeze the batter… But I’m not sure. I always make the whole batch and freeze the waffles like EGO waffles;)
Maria, You have a terrific site and great recipes. These waffles look teriffic. I have a question about the amount of liquid being used. 1.5 cups of Almond Milk and 2 eggs seems like a lot of liquid when I compare it to your Almond Flour Waffles which have only 4 eggs and no liquid.
Bill
True, but the whey acts like a binder… It works, I promise;)
Do you know you can substitute oil in place of the two egg yolks? I have some egg whites in my freezer I’m looking to use up!
Update: Made them this morning with egg whites (and coconut milk in a carton instead of almond milk) and they were great!) plus an extra 2 teaspoons of melted butter. Family loved them!
Yeah! That makes me SO happy!!!
Delicious! Thank you!
You are welcome!
These are WAY too good! Haven’t enjoyed waffles in so long. I added a little stevia and just ate them “as is” without syrup or butter. YUM!
Thank you for your kind words!
I made these today and they were too dr but still yummy! I will try making them with a little extra liquid next time. Thanks for the great recipes 🙂
Thank you for taking the time to write;)))
I made these last night and they were amazing…crispy, delicious & more waffle-liscious than I could have hoped for. The best part is that I didn’t feel like crap afterwards!! Seriously, who needs crummy prepackaged foods when you can eat like this?
Thanks Julie! You are sweet! I totally agree!
I made these this morning using my Belgian waffle maker. I cut the recipe in half and the batter made 2 huge waffles! I ate one and 6 hours later I am still not hungry. Wow! So yummy. Really the best low garb waffle recipe I have found. This will be a regular breakfast treat for me. Thank you!
Thanks! Glad you liked them. They do keep you full for a long time! 🙂
I finally tried these and loved them. a little tricky on time to cook, and the problem of sticking. I uses an olive oil spray first, and it did not work at all. the I tried a butter spray, it worked fine. I will eventually try with the coconut oil spray. thanks! k.j.
These are yummy! Nice and light, too. Thank you for sharing! I plan to try the coconut milk and egg whites route next time since those are usually what I have on hand. I topped with a no-sugar blueberry sauce I made. Yum!
Thank You! Glad you liked them. 🙂
These look awesome!
One question though – what is the protein content per serving?
Thanks!
Ann
Thanks! About 12g of protein per waffle. 🙂
After reading all the great reviews I’m not sure what happened to mine. They completely fell apart in the waffle maker until I couldn’t even get them out! Tasted good but so crumbly I think I wasted half just trying to remove them from the waffle maker. Anyone have any suggestions what might have happened?
The waffle iron has to be really hot! I poured mine in before it was all the way hot and they stuck bad too. 🙂
can you substitute coconut milk for the almond milk?
Yes! 🙂
Wow Maria, thank you for your great blog and recipes. I’m just starting to learn to eat this way. I don’t have a waffle iron. Do you think I can make pancakes out of this?
Thank you! Some people have made these into pancakes and liked them. Otherwise, you could try these. Really great pancakes. 🙂
http://mariahealth.blogspot.com/2011/08/perfect-pancakes-and-syrup-and-acid.html
I found the same recipe but with 2 different quantities. Which one is the correct recipe? This one or this one: http://mariamindbodyhealth.com/protein-waffles-and-facts-on-eggo-waffles/
This recipe is older. I would do with the other one. It has been tweaked for better texture. 🙂
Thanks a lot! 🙂
Caught the video just in time & used the 1C almond flour recipe for waffles. Used a bunch of CO and hot, hot waffle iron. Had difficulty removing @ first, then I let the waffle sit for an extra minute or two while the iron cooled and was then able to lift waffle out. The waffle has similar flavor to a pop-over. I’m wondering if decreasing recipe to 1 egg would work, or, increasing the almond flour by 1/4 -1/2 C (the other recipe calls for 2C) would give more bulk to the waffle? Anyway, it’s awesome to be able to have a waffle again and I am grateful for the recipe Maria!
I’ve made both versions of this recipe. The results were the same for both recipes. The waffle creates a ‘shell’ in the waffle iron, browns nicely & left to sit for a minute or two in the iron before removing, I’m able to then extract the waffle. The final result though, is a crispy shell with no ‘substance’ inside, & a very evident egg flavor. I’d like to taste
less egg & more waffle. Can I omit one egg? The pressure from the fork cutting for a bite causes the waffle to crush into small pieces. I watched the video, double-checked my ingredients…Anyone else have this experience? Is there a technique I’ve not mastered?
Sure, or try one of my other waffle recipes. 🙂
Well, of the 5 books I’ve purchased from your collection, which one would you recommend Maria?
We’re making this today as we speak! I am separating half the batter for savory waffles.
*** Question for you: am I supposed to combine the melted coconut oil into the wet ingredients bowl? When I did this the coconut oil formed hard clumps because the batter is cold and it must’ve been pretty hot! Let me know – thanks!
This can happen. You can either heat the oil a little or just mix it in as best you can. 😉
I don’t have the egg white or whey powder, is there something I can substitute?
It has to be a protein powder. Otherwise they might not hold together.
Just made these for dinner and was shocked at how good hey turned out! I’ve been looking for more ways to sneak protein into my meals and this is definitely a keeper. They took less than five minutes to whip up and didn’t fall apart or anything. Nice crispy golden crust 🙂
I put some chocolate chips in them, but next time I’ll do without. I forgot my protein powder has a godawful ton of sugar in it already so they really don’t need any extra sweetness.
Thanks!
In the list of your ingredients is standing 2 cups of almond flour but in your video you say 1 cup? https://vimeo.com/38189514
The video is actually this recipe. 🙂 http://mariamindbodyhealth.com/protein-waffles-and-facts-on-eggo-waffles/
Just made these and they look beautiful, texture is perfect! They are however on the salty side…is that typical or did I perhaps make a mistake along the road somewhere?
Cheers! And thanks for your recipes 😉
Hmmm. I’ve never had that comment on the waffles. You could omit some of the salt.
Hi Maria,
Just made these in my Hamelton Beach Belggium waffle maker and they came out perfect. They were crisp and not salty to me at all. The only change I made was to use unsweetened cashew milk and 1/4 tsp of vanilla because that was what I had on hand. I thought these were really good and would add some berries & whip cream on top next time. I got 4 1/2 large thick waffles out of the recipe.
Awesome!
Whoops I misspelled Belgium.
Loved these waffles!!!! Best yet! Thank You!!
Awe!!!! Thanks!!!!!
We tried these waffles over the weekend with egg white protein powder and they are really good, but they are almost a bit “rubbery” do you think increasing the butter would help this? Thanks!
Thanks! But I would decrease the egg white power. Try cutting it in 1/2.
What do you think are better tasting waffles? These or your protein waffles?
Never mind… I just realized they are the same recipe!!!
Would this recipe work for pancakes instead of waffles? My waffle iron is on the fritz.
Yep. It should.
When I mixed these together the texture was thick like a scone, so I added a bit more almond milk. Still thick. Added water until I could use cookie scoop.
So tasty!
Gave up on my old Mickey waffle maker (was making deconstructed Mickeys). Cooking the rest of the batter pancake style. Still
using the scoop as not thin enough to pour.
I don’t know if anybody else has tried these with equip vanilla protein powder, but that was an epic fail. Never fully cooked, didn’t come outside, burnt insides raw. I actually added Stevia based chocolate chips to it through the rest of the batter in a silicone muffin pan and threw it in the oven to cook at 350° for half an hour because the waffle iron was not going to work
If you want waffles using Equip, use this recipe instead:https://mariamindbodyhealth.com/easy-protein-pancakes/