It’s morning, and you’re looking for something to make which will appease the family. They’re making faces at the thought of eggs, and you want to have a little bit of fun.
Gluten-free, induction-friendly, and easy to make, these waffles can be frozen post-cooking and reheated in a toaster later (watch the toaster, as these toast more quickly than conventional bread).
Placed before my taste-testers, this recipe was given a solid two thumbs up, even by the pickiest in the bunch.
Thanks to my friend luckiangel for this fantastic tweak to the gluten-free oopsies, and for showing that there are more than one ways to skin a healthy, fun breakfast.
6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder*
Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).
In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You’re trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).
Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don’t overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.
Serve immediately, or you can freeze and toast later (on a low setting).
Can be served with fresh, whipped cream.
Makes 12-14 belgian/rectangular waffles.
Nutritional information per 2 waffles (1/6 of recipe): Calories: 192, Carbohydrates (no fiber): 1.8 grams, Protein: 6 grams, Fat: 7.5 grams
*Regarding Protein Powders: I use Jay Robb’s Egg White Protein Powder. While more expensive, it is the only powder sweetened with Stevia (a natural herb). You can also use your favorite brand of protein powder, sweetened with Splenda.