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Monday, January 25, 2010

Protein Waffle Recipe

Although I'm usually hungry when I first wake up, it's hard to find time to have a healthy meal before work. I like making whole wheat waffles on Sunday and then putting them in the toaster when I wake up for breakfast. They keep really well in the refrigerator and get super crispy when toasted.

Lucky me, I found a new recipe for Protein Waffles in my new low-carb cookbook, 500 Low-Carb Recipes by Dana Carpender.

1/2 cup raw wheat germ
1 cup soy powder (I used 1 cup of protein)
1/2 cup vanilla-flavored whey protein powder
1/2 teaspoon salt
1 tablespoon Splenda
1/2 cup sesame seeds
3 eggs
3/4 cup heavy cream
1/2/ cup water
4 to 6 tablespoons oil or melted butter
I also added 1/4 cup wheat flour to make this a bit thicker if you don't use the soy powder

1) Preheat a waffle iron
2) Combine the wheat germ, soy powder, whey protein powder, salt, Splenda and sesame seeds in a large bowl.
3) Separate the eggs, reserving the yolks. Whip the whites until they're stiff, and set aside.
4) Whisk the cream, water, and oil together the egg yolks, and pour them into the dry ingredients. Mix well, and gently fold in the egg whites.
5)Use a cup to pour the batter onto your waffle iron, and bake until they're golden brown and crispy. Serve with butter and sugar-free syrup, sugar free jam or jelly, cinnamon and Splenda.

If you follow the original recipe, each serving, one waffle, has 8 grams of carbohydrates and 10 grams of protein. Great way to start your day.

Recipe from 500 Low-Carb Recipes by Dana Carpender


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