Peanut Butter Protein Waffles
Prep time
Cook time
Total time
Makes one large waffle with toppings (2 servings).
  • 4 large egg whites (132g)
  • 2 tablespoons filtered water (30ml)
  • a pinch of sea salt
  • 1½ tablespoons whole psyllium husk (11g)
  • ¼ cup Clutch Baking Mix (rice/pea protein blend) (37g)
  • ¼ cup peanut flour (or powdered peanut butter) (30g)
  • 1 tablespoon creamy peanut butter (16g)
  • ¼ cup raspberries (31g)
  1. Mix egg whites with water.
  2. Add salt and psyllium husk. Mix to combine.
  3. Add protein powder and peanut flour. Mix well.
  4. Spray waffle iron with non-stick cooking spray.
  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 4 minutes (timing may vary according to waffle iron).
  7. Remove waffle from iron, and top with peanut butter and raspberries. Enjoy!
A note about substitutions: A pea protein blend like Warrior Blend can be substituted for the Clutch Baking Mix here. 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. See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.
Nutrition Information
Serving size: ½ recipe Calories: 250 Fat: 8g Carbohydrates: 16g Sugar: 4g Fiber: 8g Protein: 29g
Recipe by Andréa's Protein Cakery at