These low carb waffles made with our Protein Pancake Mix are so quick and easy to make. Even faster than pancakes! It takes about 1 minute to mix everything up, 2 minutes in the waffle iron and you’ve got yourself a healthy low-carb, high protein breakfast, snack or dessert ? Relive those dreamy child-hood memories but without the sugar hangover! I’d love to see your creations, make sure to tag @proteinbreadco! Luke
Share this recipe with friends and family
- Prep 1 MINS
- Cook 3 MINS
- Yields 6 Waffles
90g of Protein Pancake Mix
3 eggs or 180g egg white
150ml milk of choice (we used High Protein Milk by The Complete Dairy)
1 tsp vanilla extract
Protein Pancake Mix (300g)AUD$ 14.00
1Pre-heat your waffle maker until the light indicates it’s ready.
1Combine all the ingredients in a bowl and using a whisk or fork, mix thoroughly
2Lightly spray both top and bottom plates of the waffle maker with oil
3Using a large spoon, spoon the mixture into the bottom waffle plate until the mixture is just covering the raised nobs
4Close the waffle maker lid and cook for 2 minutes or until golden brown
5Repeat steps 2 - 4 two more times or until you’ve used up all your mix
Advanced Waffle’n Tips
1This is a bit of extra work, and not necessary, but for extra crispy waffles follow the two tips below.
2Use egg whites instead of a whole egg, and using an electric beater, beat the egg whites until soft peaks form. Add the milk to Protein Pancake Mix and mix together thoroughly, then carefully fold the egg whites through the mixture, do not over mix.
3Combine 1 heaped teaspoon of cornflour or tapioca flour into the Protein Pancake Mix before adding the wet ingredients. Note: this will increase the carbs slightly.
Once cooled completely, you can keep spare waffles in the fridge for up to 5 days, or freeze for up to 3 months. Reheat waffles in the toaster and serve warm ?