Indulge in your favorite breakfast food—the healthy way!
3/4 cup almond flour
1/3 cup cornstarch
1/3 cup ground chia seeds or flaxmeal
1/3 cup protein powder, unflavored or vanilla pea - or whey-based preferred
2 tsp baking powder
1/2 tsp kosher salt
4 large eggs, separated
1 1/2 cups buttermilk
2 tsp pure vanilla extract
2 tbsp granulated sugar
4 tbsp unsalted butter, melted, plus more for the pan
Preheat the oven to 250°F. Heat a waffle iron to high heat.
In a medium bowl, whisk together the rice flour, almond flour, cornstarch, ground chia seeds or flaxmeal, protein powder, baking powder, and salt.
In a separate medium bowl, beat all 4 egg yolks, the buttermilk, and the vanilla. Stir the butermilk mixture into the dry ingredients, mixing just until combined. Batter should look like traditional pancake batter, so add a little bit more buttermilk or water if it is too thick a paste.
In a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), beat 2 egg whites on medium speed until they are frothy, 30 seconds to 1 minute. Reserve the remaining egg whites covered in the refrigerator for up to 2 days. Slowly start to sprinkle in the sugar and increase the speed to medium-high until the whites hold stiff peaks.
Whisk one-fourth of the beaten whites into the batter, then fold in the remaining beaten whites. Continuing to slowly fold the batter, drizzle in the melted butter.
Using a dish towel or brush dipped in melted butter, lightly coat the waffle iron, and following the manufacturer's instructions, fill the mold without overflowing. Cook until browned, then transfer to a baking sheet to keep warm in the oven while you make the remaining waffles.
Tip: Store the waffle batter in a freezer bag for a quick and easy breakfast on the go.
Think waffles are a no-no when you're trying to be healthy? These warrior waffles are here to prove you wrong. Made with chia and/or flaxseeds and healthy fats, this breakfast treat will keep you full and energized all morning.