I used Kodiak Cakes mix for my waffles for the past couple of years. It makes delicious fluffy waffles that are higher in protein than a standard mix, but is still a bit high in carbs for a low-carb lifestyle, so I came up with this from-scratch recipe instead. This protein-packed stack of fluffy breakfast goodness is great topped with a tablespoon of peanut butter or some sugar-free jam. In the photo I used some sugar-free maple syrup and some slivered almonds, but once I tried them with the peanut butter there was no going back. :o)
½ cup almond flour
¼ tsp baking powder
Dash of salt
1 scoop of protein powder (I use PEScience for all my protein baking. For this recipe I like either Snickerdoodle or Vanilla)
1 tsp sugar-free sweetener (I use Zero or Truvia)
¼ cup heavy cream
Water to consistency
Whisk the eggs together in a bowl.
Add almond flour, baking powder, salt, protein powder, and sweetener. Mix until combined to thick, sticky dough.
Slowly stir in heavy cream to thin it out. Batter will still be thick, so slowly add water until the batter is a consistency you like. It took me about 2 tablespoons. (Do this slowly! You can always add more in, but you can’t take it back out!)
Pour batter into heated waffle maker, or heated skillet for pancakes. Makes 3 large or 4 smaller waffles.