These healthy fluffy low carb vanilla waffles are a healthy breakfast, snack or even dessert, packed with protein- Without the need for protein powder! Made with no butter, oil, grains or sugar, these low carb waffles are naturally gluten free, keto friendly, vegan, paleo, grain free, sugar free and dairy free!
Raise your hands if you’ve
been personally victimized by Regina George been under the impression that waffle makers cost an arm and a leg.
* Raises hands *
Raise your hands if whenever you make pancakes, it is often a
miss hit or miss.
* Raises hands *
Raise your hands if…okay, this is getting redundant.
* Raises hands *
Safe to say, getting this waffle maker has been a breakfast saver for the last couple of years. Growing up, waffles were NOT a breakfast staple. In fact, I had my first waffle in Amsterdam (no, it was NOT laced with any ‘goodies’) and even then I think calling it a breakfast item would be a VERY big stretch. While it was delicious, it certainly wasn’t something I could even remotely envision eating every single day!
Fast forward to the year I studied abroad in New York, and had the
horror luxury of enjoying dining hall cuisine. The second day I was there, I was surprised to see waffles…for breakfast. They were present again the next day.
And the next day.
And the next day.
And the next day.
See a common trend here?
Unlike the waffles in enjoyed in Amsterdam, these waffles in my American dining hall were different- They were definitely similar to pancakes, although a little less sweet. They were fluffier and had large pockets, perfect to
pour drizzle syrup and butter throughout.
I was thrilled. Here I was thinking this was some magic college serving us such a luxurious breakfast, when my friend informed me these were pretty common. It wasn’t until I went to several cafes, family style restaurants, and even grocery stores that I saw these really were common place!
Safe to say, when I arrived back in Australia, I was keen to start making waffles part of my rotation. I was surprised to see just how affordable waffle makers were, especially seeing as they were a no-mess, no-fuss vehicle for fluffy goodness! For less than $20, I got an epic square waffle maker (square > circular. You get more pockets AND they look better…just saying) and you bet I put it to good use. In fact, once I moved to America, I brought it along with me.
Now let’s tackle the final MAIN issue- pancake flipping skills and the end result. One of my most popular recipes is my thick and fluffy pancakes. However, there are two very distinct camps with these pancakes- Those who love them and make perfectly thick and fluffy pancakes (check out Instagram and Facebook for reader creations!) and those who fail miserably. While I’d like to touch up on this very critically, I’m going to save that for its own pancake post with VERY SPECIFIC DIRECTIONS AND TIPS.
ANYWAY. In the meantime, make these beauties because just pour and set and BOOM- You get waffles!
These thick and super fluffy vanilla waffles are low in carbs and packed with protein, without the need for protein powder (unless you opt for the vegan option)! They are fluffy and cake-like on the inside and slightly crispy on the outside. If you want a crispier waffle, simply chuck them in the toaster once done and they’ll have the best texture! They are also the perfect vehicle for your favorite toppings, like some coconut butter and pure maple syrup.
Unlike traditional waffles which use wheat flour, sugar, and oil, these need none of these! Instead, we’ll be using my favorite coconut flour (naturally higher in fiber) and egg whites (instead of protein powder!). Depending on which of the two options you go for, this recipe is completely sugar free, gluten free, vegan, paleo, dairy free and grain free- Perfect for you to load up the toppings!
Some of you have asked previously as to why I opt for egg whites in some recipes, and the reason for this is that I’ve found that using them results in a much fluffier and cake-like texture. You are more than welcome to use the whole eggs, but they’ll be slightly dense and a little less fluffy. For my vegan friends, I’ve included a different tested option- It was very hit and miss with flax eggs, energ-G egg replacer, and even omitted altogether. You’ll need a vegan protein powder for that, but you’ll still end up with super fluffy waffles. Please note, these won’t be grain free.
HACK! Want to batch cook these in advance? You bet it’s possible! In fact, I think I have some old What I ate Wednesday posts where I ate these all the time, thanks to some food prep. Simply prep as many as you like and once done, allow them all to cool completely. Once cooled, freeze in individual portions. Whenever you are ready to enjoy them, simply thaw and pop in a toaster and voila- Almost fresh from the waffle maker!
Make these healthy thick and fluffy low carb vanilla waffles and let’s raise of hands…
…To waffles being part of our standard breakfast rotation.
Healthy Thick and Fluffy Low Carb Vanilla Waffles
- 4 T coconut flour sifted
- 1 T granulated sweetener of choice
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- pinch sea salt
- 2/3 cup liquid egg whites or 4 large egg whites
- 1/4 cup milk of choice I used unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 T unsweetened applesauce
- 1 tsp oil of choice I used coconut oil
- Maple syrup/coconut butter to top
For the original version
In a small mixing bowl, add your dry ingredients and set aside.
In a separate mixing bowl, add your egg whites, milk, vanilla extract and unsweetened applesauce and mix lightly. Pour into the dry mixture and mix until a thick batter is formed. Add your oil of choice and let the batter sit. While you are doing so, heat up your waffle iron and coat lightly with oil/cooking spray. Once hot, add your batter and cook until crispy on the outside and fluffy on the inside. Repeat until all batter is used up.
For the vegan option
In a mixing bowl, add your dry ingredients and set aside.
In a separate bowl, add your flax, baking powder, vanilla extract and 1/4 cup of the dairy free milk and whisk well and let sit to for 5 minutes, to start gelling up. Heat up the waffle iron and while it's heating up, combine the two bowls and add the extra 1/4 cup of milk until a thick batter is formed. Cook on the waffle iron until all the batter is used up.
For crispier waffles, toast waffles in a toaster once cooked.
Enjoy all the flavor of a cinnamon roll with these beauties– Even the glaze is healthy!
Sea salt and dark chocolate are a match made in flavor heaven!
Waffles with a savory twist, partnered with pesto and parmesan!
Wait…fruit pizza AND a waffle together? Count me in!
These whole wheat versions of the classic are perfect for beginners!
Did you enjoy waffles growing up?
Super crispy waffles or cake-like waffles? Both. Just give me both.
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