Protein Waffles
Source: https://www.muscleandstrength.com/store/r1-protein
1. 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.
2. Add in the wet ingredients and mix thoroughly. Add blueberries and mix before adding the water. 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.
3. 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 8×8" square. I use between 200g-230g of batter per waffle.
4. 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.
5. Allow to cool before cutting, packing and freezing
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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