Sane Paleo Gluten-Free Protein Waffles

Sane Paleo Gluten-Free Protein Waffles
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.9
  • Total Fat: 11.8 g
  • Cholesterol: 49.0 mg
  • Sodium: 451.3 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 11.5 g

View full nutritional breakdown of Sane Paleo Gluten-Free Protein Waffles calories by ingredient


Introduction

This is the best way I have found to "indulge" in my favorite breakfast food. I also love using waffles in sandwiches, and these are almost savory, so they work greak as sandwich bread. Please read of the directions and tips before you get started! This is the best way I have found to "indulge" in my favorite breakfast food. I also love using waffles in sandwiches, and these are almost savory, so they work greak as sandwich bread. Please read of the directions and tips before you get started!
Number of Servings: 8

Ingredients

    Dry:
    2/3 cup Quest Protein Powder, Multi-Purpose Mix
    2/3 cup Almond Flour
    3 1/2 tbsp Coconut Flour
    2 tsp gelatin unflavored powder
    1/2 tsp Cream Of Tartar
    1 1/2 tsp Baking Soda
    1/2tsp Kosher Salt

    Wet:
    2 large Eggs, separated
    3 tbsp Extra Virgin Olive Oil
    2 tbsp Applesauce, unsweetened
    1 cup Plain Greek Yogurt, non-fat
    1 cup Almond Milk, Unsweetened Original

Tips

You can always substitute xanthan gum for gelatin, I just find I am somewhat sneezy and sinusy after eating gums. Also, if you would prefer to use coconut oil instead of one that is liquid at lower temperatures, MAKE SURE all of your refrigerated ingredients are at least to room temperature. You can microwave all your ingredients except for the eggs, which you should instead place in a bowl of warm water for about 5 minutes. Coconut oil is what I recommend, since waffle irons get pretty hot and you don't want to "trans" any of your would-be healthy fats!


Directions

Combine protein, flours, gelatin, cream of tartar, baking soda, and salt in a medium-sized bowl. Beat egg whites until firm but not dry. Beat egg yolks and oil in a large bowl until creamy, then beat in applesauce, yogurt, and almond milk. Slowly add flour mixture until just wet. Fold in one half of the egg whites, then the other half. Heat waffle iron, and spray with a non-stick spray (make sure it isn't one that has flour, if you are avoiding gluten for sensitivity issues). Start by pouring 1/4 to 1/3 cup of batter on the iron--this mix tends to spatter a lot, somewhat violently, if too much is on the iron.

Serving Size: Makes 8 8-inch belgian waffles