Weekends are for waffles–am I right? We love a good waffle around here, and we’ve tried many, many recipes in search of “The Golden One.” And, to be honest, we’ve found a few that deserve this honor, depending on the season. But today, we’re sharing our go-to, anytime-of-year fav.
These waffles are so light and crispy. I like to set my waffle iron on its highest setting to preserve as much crisp as I can. 🙂 All waffle irons are a little different, so play with your settings to see what works best for you.
Here are some of my favorite features of this recipe:
- No finicky preparation steps
- Made with whole grain
- Nice balance of fat, carbs & protein
- Good source of fiber
- Reasonable amount of calories
- No added sugar
That first bullet point is a nice one. Some waffle recipes require extra steps like beating in fluffy egg whites, bringing the milk to room temperature, etc. Not that those are really all that difficult, but it’s just nice to be able to whisk everything together and BOOM, you have waffle batter.
I’ll admit that this recipe is lacking a bit in the way of micronutrients, BUT, that’s where the toppings come in! 😀 My personal favorite is plain Greek yogurt, blueberries and real maple syrup. My husband is a big fan of peanut butter in lieu of the yogurt. My son is just a big fan of waffles in general. He’ll eat these any way–toppings or no toppings.
Let’s talk about the protein powder for a sec. There are bazillions of them out there. And anyone who has tried more than just one kind knows how widely they vary–in flavor and in texture. Some are definitely more palatable than others. I’ve had good success with Optimum Nutrition’s Gold Standard 100% Whey Protein, which I got at Costco. If you try another brand or type of protein, comment below about how it worked for you!
So I hope you all enjoy your waffles this weekend! 😉 We’re getting some spring vibes up here in AK that feel soooo good! Being able to feel the sun again is a BIG deal this time of year. It’s validation that you’ve made it through another dark, cold winter, and it should only get warmer from here!!
Whole Wheat Protein Waffles
These healthy waffles are so light and crispy, you’ll wonder if they’re really full of whole grain and fiber.
- 2 tbsp ground flaxseed
- 6 tbsp hot water
- 2 2/3 cups unsweetened vanilla almond milk
- 2 tsp pure vanilla extract
- 2 tbsp avocado oil
- 2 tbsp apple cider vinegar
- 2 cups whole wheat pastry flour
- 2 scoops protein powder*
- 1 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
In a medium bowl, whisk together the ground flaxseed and hot water and set aside for 5 minutes to thicken up a bit.
In a separate bowl, add the flour, protein powder, baking powder, baking soda and salt. Mix until blended well.
Add the almond milk, vanilla, avocado oil and apple cider vinegar to the flaxseed mixture.
Pour the wet ingredients into the dry ingredients and whisk until combined and the batter is smooth. The batter will be on the thinner side.
Pour batter into the waffle iron on desired settings. Serve immediately and enjoy with your favorite toppings!
(The amount of batter to add to the waffle iron will vary depending on the iron. My large, round, Belgian iron takes about 2/3-3/4 cup of batter per waffle. Adjust according to your iron’s size.)
*Just use the scoop that comes with your protein powder, or the amount that yields about 40g of protein, total, for the recipe.
I used Gold Standard 100% Whey Vanilla Protein in this recipe. Many protein powders (including this one) contain sweetener(s) of some kind. If yours doesn’t, you may prefer to add 2-3 tsp of sugar to the batter.
These can easily be made vegan by using a vegan protein powder. 🙂