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Breakfast · Pancakes & Waffles
Crispy Belgian Waffles
Shatter-crisp shell, custardy interior. Millet flour and cornstarch are the crunch secret.
458Calories
33.2gProtein
51.5gNet carbs
6gFiber
10.5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
⅚ cup (100 g) whole-grain millet flour
100 g
2 Tbsp (15 g) tigernut flour (chufa)
15 g
2 Tbsp + 2 tsp (20 g) cornstarch
20 g
1⅓ scoops (40 g) vanilla protein
40 g
1 heaping Tbsp (6 g) whole psyllium husk
6 g
5 tsp (20 g) allulose
20 g
2½ tsp (10 g) GF baking powder
10 g
⅓ tsp salt
2 g
¾ cup + 1 Tbsp (200 g) liquid egg whites
200 g
⅝ cup (150 g) unsweetened almond milk
150 g
2 tsp (8 g) olive or avocado oil
8 g
1 tsp vanilla extract
4 g
Method
- Whisk all the dry ingredients in one bowl and all the wet in another, then combine and rest 5 minutes until slightly thickened.
- Heat the waffle iron fully — a drop of water should skitter. An under-hot iron is why waffles come out pale and bendy.
- Fill three-quarters of the surface, close, and cook past the steam stage, 4–5 minutes, until deeply golden.
- Cool each waffle 1 minute on a wire rack (never a plate) — steam escaping is what sets the crisp shell.
- Serve with berries and syrup, or freeze and revive in the toaster.
Nutrition facts
Per serving.
Calories458
Total fat10.5 g
Total carbohydrate67.5 g
Dietary fiber6 g
Allulose10 g
Net carbs51.5 g
Protein33.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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