Prot: 46 g, Carbs: 14 g, Fat: 5 g, Cal: 285
Creating this Belgian protein waffle recipe took many iterations, but I had my mind set on mastering it. It’s not that I ate waffles often before starting the bodybuilding diet. No, not often at all. But there was this one time…
I was having brunch with my trainer DeJuana and his wife, and I ordered a Belgian waffle. We were at a trendy place, and there wasn’t really anything else on the menu I would eat. At the time, DeJuana had already taught me quite a bit about training, and would often offer tips and motivation. My training had improved, but I was still struggling with my diet.
So I ordered the Belgian waffle. And for the next 6 months, I had to hear about that waffle. About how I can’t expect to look how I want to look and be eating waffles. About how I need to eat more protein and less carbs, and not order waffles. It’s tough love with DeJuana, but it works!
When I started my bodybuilding diet, of course I kept away from the waffles. But when I started creating protein recipes, I knew I had to make a Belgian protein waffle. A high-protein waffle that I could eat often, without an ounce of guilt!
The first protein waffle I created was pretty tough; I could barely get a knife through it (thank you, whey protein). I then figured out the texture issue, but it lacked flavor. Now, it’s a hit. Perfect with a few strawberries and some cashew whipped cream!
And DeJuana approves.
A note about timing: try not to overcook the waffle, as it will lose its crispy-doughy texture. I use an earlier version of this waffle iron, and 5 minutes works perfectly every time. (It’s also very small, which is perfect for my little Manhattan kitchen!)
- Serving size: 1 waffle
- Calories: 285
- Fat: 5g
- Carbohydrates: 14g
- Sugar: 1g
- Fiber: 10g
- Protein: 46g
- 4 large egg whites (132g)
- ¼ teaspoon alcohol-free butterscotch flavor
- 1 teaspoon alcohol-free vanilla extract
- a pinch of sea salt
- 1½ tablespoons whole psyllium husk (10g)
- 3 tablespoons unflavored pea protein powder (21g)
- 3 tablespoons natural vanilla rice protein powder (21g)
- 1-2 tablespoons filtered water, if necessary
- ½ teaspoon coconut oil (to grease waffle iron) or non-stick cooking spray
- Mix egg whites with vanilla and butterscotch flavor.
- Add salt and psyllium husk. Mix to combine.
- Add protein powders. Mix well. If the batter is too thick to pour, add 1or 2 tablespoons of water and mix well.
- Brush waffle iron with coconut oil.
- Plug in waffle iron. Let the batter sit while the iron heats up. (This allows the psyllium to thicken the batter.)
- When waffle iron is ready, pour batter into iron. Close iron and cook for 5 minutes (timing may vary according to waffle iron).
- Top with cashew whipped cream and strawberries (not included in macros).
- Enjoy!
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