I’m going to try to hammer out a bunch of recipes over the next 8 days, so I’ll try to keep the Hobbity rambling to a minimum. As we’ve been talking about for several weeks, calories do matter. Many keto pancake and waffle recipes have cream cheese. Yeh. That adds calories. It also adds a crapload of casein which is a known inflammatory for people who are dairy-sensitive. Inflammatory. Right. Body treats it like an infection, retaining fluid and ramping up the immune system which is just the opposite things we want to happen to lose weight and improve health. Let’s make some light, fluffy, slightly crispy and not DRY waffles (or use the same recipe for pancakes, the batter is the same) that have significantly lower calories than many other options (which means more calories for MEAT!!). Let’s be perfectly clear, these so close in texture to “real” waffles, even my non-keto mother loves them.
Oh, and they are nut-free as well 😀
Hobbit’s Protein Pancake and Waffle batter
- 1/4 cup whey isolate protein powder
- 1/4 cup oat fiber
- 2 eggs
- 1/3 cup water (or use nutmilk if you don’t mind the added calories)
- 1 tsp baking soda
- 1 tsp vanilla extract
Heat up waffle iron on next-to-highest setting. Add the ingredients to a blender jar and pulse a few times to a batter. Grease waffle iron with spray oil if not non-stick. Pour half batter onto lower iron. Close lid. If using a rotating Belgian maker, count to 10 and rotate. If using standard iron, follow typical directions for unit. Watch closely, protein-based recipes cook faster than wheat-flour ones. When steam from iron starts to slow down (not stop like a traditional waffle batter), open and remove. Serve with bacon, sausage, chicken tenders, steak, or eggs.