Tuesday, September 22, 2009

Protein Waffles

I made these this morning with my new supply of gemma pea protein powder. I've mentioned before how I really like this kind of protein powder for baking with, because it's really floury in texture. It's nasty in shakes (chalky and thick!) but great in baked goods. It does absorb more liquid than flour, so if you use it, you'll probably need to increase the liquid ingredients a little, or add some extra water. In the waffles, I actually couldn't tell that they were protein-y and not just regular waffles.

So, here's the recipe:
Protein Waffles
Makes 4 waffles, 163 Cal, 4g fat, 17g carb, 13g protein

1/2 c flour (60g)
1/2 c gemma pea protein powder (40g)
1 T cornmeal
pinch of salt
1/4 t baking soda

3/4c skim milk + 1/2 T vinegar (to make sour milk)
1T butter, melted
1 egg, separated
pinch of cream of tartar

Preheat your waffle iron. Mix the milk and vinegar together and set aside to sour while you prepare everything else. Combine the dry ingredients in a bowl and mix. Separate the egg, and beat the egg white with the cream of tartar until stiff. Add the egg yolk and melted butter to the milk mixture and combine. Pour the milk mixture into the dry ingredients and mix until just combined. Gently fold in the beaten egg whites. Spray the waffle iron with nonstick spray, then spoon batter into it. I cooked mine for about 3 minutes, but your iron may be different.


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