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!)

Belgian Protein Waffle
Nutrition Information
  • Serving size: 1 waffle
  • Calories: 285
  • Fat: 5g
  • Carbohydrates: 14g
  • Sugar: 1g
  • Fiber: 10g
  • Protein: 46g
Prep time: 
Cook time: 
Total time: 
Makes one waffle.
  1. Mix egg whites with vanilla and butterscotch flavor.
  2. Add salt and psyllium husk. Mix to combine.
  3. Add protein powders. Mix well. If the batter is too thick to pour, add 1or 2 tablespoons of water and mix well.
  4. Brush waffle iron with coconut oil.
  5. Plug in waffle iron. Let the batter sit while the iron heats up. (This allows the psyllium to thicken the batter.)
  6. When waffle iron is ready, pour batter into iron. Close iron and cook for 5 minutes (timing may vary according to waffle iron).
  7. Top with cashew whipped cream and strawberries (not included in macros).
  8. Enjoy!
A note about substitutions: A pea protein blend like Warrior Blend can be substituted for both the pea and rice proteins. But because each type of protein powder has a distinct flavor and texture when baked, I would not try making other protein powder substitutions in this recipe.