Protein Waffles (Crispy With No Flour) Recipe

Introduction

These protein waffles are a delicious, crispy treat that require no flour, making them perfect for those looking for a low-carb or gluten-free option. With peanut butter and whey protein, they offer a satisfying boost of nutrition without sacrificing taste.

Ingredients

• 1/3 cup peanut butter (creamy, no sugar added; or sunflower seed butter for nut-free option)
• 2 tbsp coconut oil (melted; or melted butter)
• 3 large eggs (at room temperature)
• 2 tsp vanilla extract
• 1/4 cup whey protein isolate (use this kind for the crispiest results)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Step 1: In a blender, blend the peanut butter, melted coconut oil, eggs, and vanilla extract until smooth.
2. Step 2: Add the whey protein isolate, Besti Monk Fruit Allulose Blend, baking powder, and sea salt. Blend again until the batter is smooth and well combined.
3. Step 3: Preheat your Belgian waffle maker and spray it with cooking spray to prevent sticking.
4. Step 4: Pour the batter into the waffle iron and spread it evenly. Cook according to the manufacturer’s instructions, usually for 2-3 minutes, until almost no steam is visible.
5. Step 5: Let the waffles cool for a few minutes. They will be soft when removed but will crisp up on the outside and improve in texture as they cool from hot to warm.

Tips & Variations

• For a nut-free version, swap peanut butter for sunflower seed butter.
• Use whey protein isolate for the crispiest texture; other protein powders may yield softer waffles.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
• Serve with fresh berries or a drizzle of sugar-free syrup to keep it low in sugar.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or oven to revive their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, but whey protein isolate is recommended for the crispiest waffles. Other protein powders may change the texture, making them softer or denser.

Can I make the batter ahead of time?

It’s best to prepare and cook the waffles fresh for optimal texture. If needed, you can refrigerate the batter for up to 24 hours, but let it come to room temperature before cooking.

Protein Waffles (Crispy With No Flour) Recipe

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★★★★★

4.7 from 111 reviews

Deliciously crispy protein waffles made without any flour, relying on peanut butter and whey protein isolate for a high-protein, low-carb breakfast option. These waffles are easy to prepare using a blender and a waffle maker, yielding perfectly crisp exteriors and a tender interior that improves as they cool.

• Author: Elena
• Prep Time: 5 minutes
• Cook Time: 3 minutes
• Total Time: 8 minutes
• Yield: 2–3 waffles depending on waffle maker size 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Main Ingredients

• 1/3 cup Peanut butter (creamy, no sugar added; or sunflower seed butter for nut-free option)
• 2 tbsp Coconut oil (melted; or melted butter)
• 3 large Eggs (at room temperature)
• 2 tsp Vanilla extract
• 1/4 cup Whey protein isolate (use this kind for the crispiest results)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp Baking powder
• 1/4 tsp Sea salt

Instructions

1. Blend Wet Ingredients: In a blender, combine the peanut butter, melted coconut oil, eggs, and vanilla extract. Blend until the mixture is completely smooth and well incorporated to create the base of your waffle batter.
2. Add Dry Ingredients and Blend: Add the whey protein isolate, Besti Monk Fruit Allulose Blend, baking powder, and sea salt to the blender. Blend again until you have a smooth, uniform batter free of lumps.
3. Preheat and Prepare Waffle Maker: Preheat your Belgian waffle maker according to the manufacturer’s instructions. Once heated, spray the waffle iron with a non-stick cooking spray to prevent sticking.
4. Cook Waffles: Pour the prepared batter evenly onto the waffle iron, spreading it gently if needed to cover the surface. Close the waffle maker and cook for approximately 2-3 minutes, or until there is almost no steam emitted, indicating the waffle is done.
5. Cool and Crisp: Carefully remove the waffles and allow them to cool for a few minutes on a wire rack. They will initially be soft when hot, but as they cool to warm, the texture becomes crisp on the outside while maintaining a tender interior.

Notes

• For a nut-free option, substitute peanut butter with sunflower seed butter.
• Using whey protein isolate is crucial for achieving the crispiest texture in these waffles.
• Allowing waffles to cool before eating enhances the crispiness and texture.
• Adjust sweetness with your preferred sugar substitute if desired.
• Ensure eggs are at room temperature for better batter consistency.

Keywords: protein waffles, flourless waffles, low carb breakfast, high protein waffles, crispy waffles, peanut butter waffles