Strawberry Rhubarb Cornmeal Protein Waffle
Servings Prep Time
1and a bit belgian waffle 5minutes
Cook Time
7minutes
Servings Prep Time
1and a bit belgian waffle 5minutes
Cook Time
7minutes
Ingredients
Optional Toppings
Instructions
  1. Preheat and grease waffle iron
  2. Mix all ingredients into mixing bowl (I use a measuring cup so that its easy to pour)
  3. Add water or liquid of choice until the batter is thin enough to pour
  4. Pour batter into waffle iron and cook for several minutes. Continue until all batter is gone.
  5. Top waffles if you so desire, eat and enjoy!
Recipe Notes
  1. The waffle iron you use will determine the number of waffles you can make. I have a belgian waffle maker, so it will make less than a regular “toaster waffle size” maker.
  2. You can use any strawberry protein powder. I used vitacost’s earthblends pea protein.
  3. I initially had no intention of adding Psyllium husk powder. However, I thought I made my batter too thin, so I added a bit of psyllium to thicken it up. But, by the time I got to pour my batter it was WAYY to thick and ended up adding more water, so likely if I was patient, I wouldn’t have needed it. However, I would encourage it’s use. It is a good source of fiber.
  4. I used rhubarb that I had pre-cut and stored in my freezer. Therefore, it was already soft. I would recommend softening your rhubarb if you are using fresh
  5. Don’t have rhubarb? Try subbing it out for strawberries
  6. Need more fat? You could try adding some crushed almonds to the batter