Light and crispy outside, fluffy and chewy inside! You’ll never know these gluten free waffles are packed with protein and nourishing fat!
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You guys have been so patient!
Thank you for that! I have been posting about these waffles for the last couple months as leftovers in my girls’ school lunches, and my poor Instagram followers are about ready to throw rotten tomatoes at me if we don’t get these bad boys up pronto!
All the texture and flavor you want in a waffle…without the sugar crash!
Because who needs a carb overloaded toddler anyway?! {No thank you!} I’m so proud of the breakdown of ingredients in these waffles. I’m even more proud that they don’t feel like a brick, they don’t crumble in your mouth, and they keep a fantastic texture for leftovers. Which means momma can do double time and save kitchen time! Yeah!
If you want the right waffle texture, you gotta play the waffle game…
Which means those darn separated eggs and whipped egg whites. Friends, there is just no doubt about it. If you want super fluffy batter, crispy but soft and airy waffles…you can’t skip this step! Believe me – I have made plenty of brick texture waffles in my day!
I promise it doesn’t take much more than an extra few minutes, and your family is going to rave over these airy, light, and crispy waffles!
All star player ingredients!
Ok, so we want that great flavor and texture, but we also want those stable blood sugars, and even a nutrient component to these, right? So here’s what I came up with! Instead of a waffle with all grain flour, I mixed a great gluten free flour blend with some protein and fat rich almond flour. The grassfed collagen keeps the texture soft as well as bumps up the protein even more.
Filling and satisfying
Because these waffles are so satisfying, I actually found that my kids are eating less waffles than when I used to make an all grain based waffle. Sure, I always paired their waffles with eggs, raw milk, and even bacon sometimes, but carb-filled waffles are easy to down one after the next. These waffles are light and airy, but they are also very protein and friendly fat rich – which makes them satiating! Next to a side of eggs or sausage, the kids will be full in one serving!
Which means leftovers for school!
***Big time round of applause from the busy mommas!***
Because if I can pack Monday’s school lunch right after Sunday morning breakfast…#winning! I slather almond butter and jam, or coconut butter and raw honey in the middle, and then look at all the possibilities!
Ingredient notes
- My sweet egg free friends! Give me a few more weeks – I am on the verge of a waffle that I have been working on for myself since I cannot have eggs right now. This recipe just doesn’t work the same without the eggs. If you are an egg free pro and end up with a swap, leave us some of your wise notes in the comments section!
- If you are nut free, swap out the almond flour for more of the GF flour blend. I actually think that buckwheat would be a nice swap here too. Buckwheat is a seed, so make sure it doesn’t fall into the family of nuts or seeds you can’t have. It is high in protein and minerals to boot too!
- I’ve been using coconut milk instead of raw milk for our waffles lately since our milk share is low until late spring. Coconut milk works great!
Safe waffle iron recommendations
I have had my ceramic coated, safe waffle iron for a couple years now and it still works like new! I love it! Here are some safe waffle iron options ::
- Oster DuraCeramic Waffle Iron
- Rome’s Cast Iron Waffle Iron
- KitchenAid Waffle Baker with Ceramic Coating
Gluten Free Protein Waffles
Ingredients
- 1 cup Namaste Gluten Free Flour Blend
Other GF blends would probably work but keep in mind blends can differ in ratios of the different flours – adjustment in amount may need to be made. I have heard that Trader Joe’s blend is similar to Namaste. I pick up Namaste at Costco, or you can get it here
- ½ cup blanched almond flour
If you are nut free, use more GF flour blend. I pick up my almond flour at Costco, or you can get it here
- ¼ cup grassfed collagen
- 2 tsp aluminum free baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 4 eggs separated
- ½ cup raw milk or coconut milk
- 2 TB avocado oil
or olive oil
- 1 TB maple syrup or raw honey
- 2 tsp vanilla extract
or 
Instructions
- Whisk the flours, collagen, baking powder, baking soda, and salt in a medium mixing bowl.
- Separate the egg whites into a small mixing bowl. Put the egg yolks in a different small mixing bowl along with the milk, oil, syrup, and vanilla extract
- Blend the egg whites for a couple minutes on high speed until they are fluffy like whipped cream. Set aside.
- Blend the yolks and wet ingredients to combine for 1 minute.
- Pour the egg yolk wet ingredient mixture into the dry ingredients, and blend to combine.
- Gently fold the whipped egg whites into the batter. Pour the batter onto a hot waffle iron and cook according to your waffle iron directions. Mine takes about 2 minutes.
26 Comments
Hello, this looks amazing. Could you sub the GF flour for buckwheat? I can handle soaked and sprouted rye and spelt so could either of those flours work too?
Hi Eloise! Buckwheat will behave really differently than GF flour so I’m not sure how the texture would turn out. Sprouted rye and spelt might be your best bet, but I’m still not postive as I haven’t really worked with those flours before. You might have to play around with the amounts!
They look delicious, Renee! I just had a waffle, at like 4:50 pm, that I may call Dinner. Waffles are THE best, and I, too, love them high-protein and high fat! And leftovers in lunches! Yay for that collagen and all of those lovely eggs. 🙂
Awesome!
I wish I had some of these right now. I’ve been sick for a week now and nothing has tasted or sounded good to me. But these are calling my name. They look great!
[…] other veggie colors of the rainbow too!) and my own Olive Garden Copycat Dressing – Leftover gluten free protein waffles from weekend breakfast with coconut butter and jam (great option for nut free schools! If you can […]
Just curious about how many this makes. I’m guessing around 4-6…?
Hi Mary! Yes, around 5-6 🙂
[…] We separate a lot of eggs, mostly for waffle morning, and I find this egg separator makes for less mess and accidents when dealing with kids and […]
Hi Renee, I just bought your book today and am so excited to try your recipes. Quick question. I am confused about collagen vs gelatin. Which do I use to add protein to smoothies or soups? Collagen to boost protein and gelatin to make gummies? Thank you!
Hi Alex! Great! So collagen is cooked gelatin. It is cold soluable, meaning it can be stirred into any food hot or cold, and not change the texture. You can use it in everything from smoothies to soup for an extra boost. Gelatin will make food gelatinous, just like jello. So it is used in hot food to make them gel such as making gummies. Does that help?
I don’t see why you couldn’t try to sub flax egg for the eggs. .
I am usually pretty vegan in my cooking so I can’t do the collage , but I will def try these in place of my normal waffles. I usually don’t have any issues using a flax egg instead of regular eggs, but since you whip the eggs whites separate it just might not be quite as fluffy, but I’m sure it will be just as tasty just like the rest of your recipes!
[…] tag over on Instagram, you’ll notice a rhythm to Monday’s. I almost always use leftover GF waffles from weekend breakfast to make sandwiches, and then the fruit and vegetable are constantly […]
Have you created a waffle without eggs as you mentioned in this post? So craving waffles!
Hi Bree! Egg free waffles are SOOO hard 🙁 I have not gotten there! I’m sorry!
Do these freeze well?
Yes!
Just made these and they are so delicious! Thank you for the recipe!! They don’t taste gluten free at all and they were so filling. I was wondering if it would be enough between my 3 kiddos and I and it definitely was.
Love that! Glad you enjoyed them!
Can these be made without the collagen or is it essential to the recipe? Thanks!!
Hi Katherine! Yes it should be fine!
I have made these just like this multiple times, they turn out great and my kids devour them!
Today I decided to change them up a little so we added special dark cocoa. I doubled the batch so I added 2 tbsp of the cocoa as well as an extra tbsp of maple syrup! They are delicious! Thank you for another great recipe, Renee!
Oh I love that Megan! How fun! So glad you guys are enjoying them!
Did you ever figure out the egg free waffle?
Hi JJ! I have an egg free friend that uses applesauce for the eggs in just about any waffle recipe and swears by it!
[…] Pancakes or Waffles :: Other than my biscuit recipe, my GF/DF protein waffles recipe is probably the one I use the most for these breakfast sandwiches, on a weekly basis. I […]