We like to have what some might consider breakfast foods at different times of the day. These “keto”, protein waffles proves versatile in that respect. We have used them as snack food on watches, crispy “bread” for sandwiches and even a hamburger or two.
The light but filling nature of these waffles make them especially suitable for passages. Sometime the early stages are rough on the body and no-one feels like staying below in the galley. So making a stack of these before we set off keeps the stove off and the boat cool as we make way for the next destination. They also often find their way into a dry bag when we go on a day hike along with something spreadable.
Finding the ingredients can prove challenging, so plan on bringing your own protein powder with you. We always find a place to store a few sealed bags of plain, unsweetened Whey, Pea or Bone Broth protein powder. We combine this with local ingredients to ensure it goes as far as possible.
Now, if you aren’t following a low carb diet plan, feel free to just make these with your favorite flour. Or see our plantain batter recipe, since you can always find ripe or green plantains.
Protein Waffles
Equipment
- 1 Waffle Iron
- 1 Small mixing bowl
Ingredients
- 1/2 Cup Protein Powder Unsweetened and Unflavored is the best choice. If you want to add other flavors with extracts and local fruits you can. This also allows you to control the sweetness
- 1 ea Egg
- 1/2 tsp Baking Powder The baking powder helps to fluff up the batter so the Waffle will be light and crispy
- 3 tbsp Plain Yogurt or Butter milk We use the yogurt that we make, see the recipe on this site. But substituting butter milk or other liquid would be fine. Always be flexible.
- 1/8 tsp Salt Really, add to taste
Instructions
- Mix all ingredients in a bowl. Stir until well mixed
- Pour the appropriate amount to your preheated waffle iron (follow the instructions that came with your waffle iron)