Those of you who know me personally will know if there is anything I love as much as food and cooking, its just about anything health and fitness related. So when I came across a this recipe for high protein waffles over at In Jennie’s Kitchen I just had to try it out. Although I did make a few small changes along the way (I just can’t seem to help myself. I know I know I have a problem I just cant leave well enough along). To see the original recipe click here.

Waffles are dearly loved in our little family, as a special sunday breakfast tradition or a warm welcome home after a long night at work for dear dada. Any excuse will do.

Do you have any special meal traditions in your family?

If not don’t worry, I have your back…. your welcome to take on ours. As a matter of fact I insist. You wont regret it, your life will be much, much richer for it 🙂

Do yourself (and your family) a favour and go out and find yourself a waffle iron. You mustn’t go another day without having these wonderful (not to mention healthy…shhhh I wont tell if you dont ;)) waffles.

High Protein Waffles –

Ingredients –
(makes 8-10)

1 3/4 cups plain flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk (or sour milk)
1 tsp Vanilla
1/2 cup ricotta or cottage cheese (I used low fat)
1 large egg
2 egg whites

Method –

In a large bowl sift flour, baking powder, sugar, baking soda, and salt.

Whisk/stir a little to combine then set aside.

In a medium bowl, pour the buttermilk/sour milk

Add egg and egg whites,

Add Vanilla

Then ricotta/cottage cheese

Whisk until well combined.

Pour egg/milk mixture over the flour mixture,

stir until just combined. (Don’t worry if it looks a little lumpy, best not to overmix). Let sit for a few minutes until your waffle iron is preheated and ready to work.

Pour/spoon batter into your heated waffle iron

cook (according to manufacturers instruction) until steam no longer comes out the sides. This is a good sign that the waffles are fully cooked, if you like darker, crispier waffles leave them in a little bit longer.

If your not eating your waffles right away its best to let them cool on a wire rack so they don’t sweat and go soggy. No one likes a soggy waffle! (these waffles freeze really well, just pop them in the toaster when you want to eat them).

By the time your next batch of waffles are ready to come out of the waffle iron the initial batch will be cool enough to safely stack without going soggy 🙂

Now its really up to you how you want to serve them. I would say with coffee is non-negotiable but each to their own 🙂

They really are wonderful just with a little strawberry jam (my personal favourite) or maple syrup. If however, you are looking to have an extra extravagant dare I say slightly indulgent breakfast then go ahead and serve with a big scoop of ice cream* and then pour over some warmed berries.

It doesn’t really matter how you serve them, as long as you get to enjoy them…

MmmmMMm yummy waffles

You’ll be sad when they are finished…

* If your looking to increase your protein intake and happen to have some protein powder laying around (as we do) then give this a try. Grab a large bowl and throw in a few scoops of your favourite ice cream. Allow it to melt slightly (but not fully) then add a some of your protein powder. Stir until the protein powder is completely mixed in then return to the freezer to re-freeze. Yes this will take some advanced planning…..sorry 😉

Nutritional Info when made with low fat ricotta (approx per serve) obtained using fatsecret.com –

Cal – 158
Fat – 2.2g
Carbs – 25g
Protein – 7.83g

Nutritional Info when made with low cottage cheese (approx per serve) obtained using fatsecret.com –

Cal – 116
Fat – 0.8g
Carbs – 20g
Protein – 6.11g