Low Carb Protein Waffles
Low Carb Protein Waffles that are so easy to make, contain very few ingredients and actually taste delicious.
I reeeeeeally like the sound of that! In fact, I’ve been enjoying a waffle daily on repeat all summer long!
Waffles are seriously my favorite breakfast food ever. And if I had to choose between waffles and pancakes… is that even a choice? Waffles are #1 in my book- they require no flipping and then you’ve got those nooks and crannies that perfectly hold sweet drops of maple syrup. There’s just no comparison.
Ingredients For Making The Best Protein Waffles
This recipe could not be easier and you literally only really need 5 ingredients. There are a few additional mix-ins that can take your waffle to the next level, but I typically only use these 5 essentials. This is a similar waffle iron that I use. However, mine does not have the capability to adjust the temperature.
COOKING SPRAY – This is VERY important. Because of the ingredients that make up this protein waffle, you’ll find that it tends to stick to the waffle iron unless you use plenty of cooking spray. I don’t recommend using an all natural olive oil or coconut oil spray, though. To REALLY keep the waffle from sticking your cooking spray should contain soy lecithin. Most contain it and I know it’s not the best, but it works.
PROTEIN POWDER – Another important ingredient and it DOES matter what brand of protein powder you use. Many brands I’ve tried make these waffles dry or too crispy. Tone It Up Protein Powder is a great brand to use for a protein waffle that’s fluffy and tasty! More recently, I’ve been using a mix of half Kodiak Cakes Power Cakes mix and protein powder. The dark chocolate and almond poppy seed are my favorite flavors. This is the protein powder I’ve been mixing with the Kodiak Cakes. I love the snickerdoodle flavor and the texture of the waffle turns out great.
PUMPKIN PURÉE – This helps give your waffle that fluffy and not too crispy texture. You can also use mashed banana, but I really like pumpkin. It’s lower in calories and carbs and doesn’t have too much taste. I just keep a can in my fridge and measure out what I need each morning. Since I use so much, I buy this canned pumpkin from Amazon.
CARTON EGG WHITES – I purchase my egg whites from Costco, but you can use any brand. They’re all basically the same. You could also use egg whites from an actual egg, but it seems a little wasteful for how often I make these waffles.
WATER – I honestly never measure this. I just add water until my batter is at the preferred consistency. It works best if the batter is pourable, but also not super liquidy.
Because research shows that starting your day with a high-protein breakfast can aid weight loss and boost energy, I start my day with one waffle, a drizzle of my homemade maple cinnamon almond butter, another drizzle of Walden Farms Pancake Syrup and a handful of blueberries (or another fresh fruit). It’s the perfect pre-workout meal- it satisfies my hunger and that pesky sweet tooth. I promise, these Low Carb Protein Waffles will leave you feeling worlds better than the typical high-sugar waffle (or pancake) breakfast. And if you’re trying to eat low carb, you may enjoy my skinny egg white omelet as a second or even third meal.
How To Make Protein Waffles
I measure all of my ingredients in grams, on a food scale. This isn’t necessary unless you’re counting your macros or simply want your measurements to be exact.
- Start with a scoop of protein powder, 1/4 cup or about 60ish grams egg whites, 1-2 tablespoons or about 20 grams pumpkin purée (or mashed banana). I like to add a dash of cinnamon to the mix and you can also add a splash of vanilla and about 1/2 teaspoon baking powder. Pro tip: If you’re using half Kodiak Cakes and half protein powder, use about 20 grams of each (or 1/8 cup of each) and keep the other ingredients the same.
- Stir all of these ingredients, gradually adding in a bit of water 1 tablespoon at a time until the batter can be poured onto the waffle iron, but is still fairly thick.
- Once your waffle iron is heated, spray it well with the cooking spray. Then, pour batter onto the waffle iron. Use a spoon to spread the batter over the surface of the waffle iron.
- Close the waffle iron and let the waffle cook. My waffle iron automatically sounds an alarm when the waffle is finished cooking, after about 5 minutes.
- Remove waffle and serve with any favorite toppings.
This recipe is gluten free, low carb, contains no processed sugar and is made with Tone It Up Protein Powder (affiliate link). It’s my favorite plant-based protein powder and works so well to make irresistible protein waffles. Or half Kodiak Cakes Power Cakes mix and half PEScience protein powder. This post is not sponsored, but I’ve found these protein powders (and pancake mix) works best for this recipe. Not all protein powder will work the same. If this recipe doesn’t work quite right for you, it’s probably because you used a different type of protein powder. I absolutely love how this recipe is so simple, easy and healthy, but the best part is how out-of-this world delicious it is!
Enjoy Other Favorite High-Protein Breakfast Recipes
If you try this yummy waffle recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking up! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Low Carb Protein Waffles
- 1 scoop (about 23g) protein powder* (or use half protein powder and half Kodiak Cakes mix, about 20 grams or 1/8 cup of each)
- 1/4 cup egg whites from a carton + 2-3 tablespoons or more of water for a thinner consistency
- 1-2 tablespoons (about 20 grams) mashed banana or pumpkin purée from a can
- 1/2 teaspoon baking powder (optional- I typically leave this out.)
- 1/4 teaspoon ground cinnamon or pumpkin spice
- 1/4 teaspoon pure vanilla extract (I typically leave this out.)
- Optional for serving: maple syrup, almond butter, Walden Farms calorie free pancake syrup and/or fresh fruit
- Heat waffle iron.
- Stir all ingredients together in a small bowl, until batter is free from most clumps. Add as much water as needed to get a waffle batter consistency. The batter should be pourable, but not super thin.
- Once waffle iron is heated, spray top and bottom of iron with non-stick cooking spray and pour batter over bottom of the iron. Natural non-stick cooking sprays do not work well in this recipe because this waffle tends to stick easily. Use the back of your spoon to spread the batter evenly over the iron.
- When waffle iron goes off, transfer waffle to a plate and top with your favorites. Serve immediately or store in a covered container to reheat and enjoy later.
-Nutritional information is calculated with Tone It Up protein powder, 22g Simple Truth canned pumpkin purée and Simple Truth brand carton egg whites with no additional toppings.
Recipe originally published July 2016 and updated June 2021.