from my orchid kitchen

These light and fluffy waffles are a tasty and easy alternative to many banana pancakes, enriched with protein powder for a little more complete breakfast or brunch.

At the beginning of the year, I decided that it was time to have a waffle maker, and despite doing some search, I bought this cheap one. I've been experimenting and adapting some recipes, and these waffles were one of those good results.

These are quick to prepare and also another excuse to spend those ripe bananas that remain in the fruit bowl. Like the crepes and pancakes I make, these waffles can be frozen and then reheated to enjoy whenever you feel like it.

Those who don't have a waffle maker can always cook these in a frying pan, and serve in the form of pancakes.

The Ingredients

• Wheat flour
• Oatmeal - whenever I can, I like to replace part of the wheat flour in some recipes with other flours, making them a little healthier.
• Protein powder - in this recipe, I used this banana-vanilla flavored protein, but you can use another one to taste.
• Banana - In this type of recipe, I always use the ripest bananas or the ones I have frozen because they are always sweeter, and a moister pulp gives waffles a better texture.
• Egg - is only here to help bind all the ingredients, and is also a protein source.
• Milk - can be used to taste, animal, or vegetable source (I used oat).
• Coconut oil - those who don't like the taste of coconut can use neutral coconut oil (since it has no flavor) or another oil, such as grape seed oil, which I also use a lot in my recipes.
• Coconut sugar - can be substituted by another sweetener to taste or light/dark brown sugar.
• Baking soda - its presence serves to make waffles rise and become fluffier.

How to make

To prepare these waffles, the method is quite simple:

• In a bowl, the wheat flour and oat flour are weighed.
• Then add the remaining dry ingredients: protein powder, baking soda, and salt.
• With the help of a fork, mash the banana well until you obtain a puree.
• In another bowl, break the egg and beat it along with the sugar.
• Then add the banana puree, milk, and oil, and mix well.
• Gradually dry ingredients are mixed with the moist ingredients, but without over stirring them.
• Turn on the waffle maker on a medium level (mine is level 3) and allows it to heat up well.
• Place about 2 tablespoons of the preparation in the center of the machine and close.
• Bake for 1 minute and 30 seconds (I use a timer to measure the time).
• Remove and allow to cool, preferably on a grill.
• Repeat the procedure until the waffle dough runs out.
• This amount yields about 8 to 10 units.
• Serve with fruit and/or with ice cream or whipped cream to taste.

Banana protein waffles recipe

Ingredients

2 medium bananas
1 egg
2 tablespoons of milk (of any kind)
3 tablespoons of coconut oil
40 gr coconut sugar
1 teaspoon of baking soda
60 gr protein powder
60 gr of all-purpose flour
60 gr of oat flour
Pinch of salt

1. In a bowl, mix all the dry ingredients: flour, oat flour, protein powder, baking soda, and salt.
2. Mash the banana until pureed.
3. In another bowl, beat the egg with the sugar.
4. Then add the banana, milk, and oil.
5. Finally, and gradually mix the dry ingredients.
6. Turn on the waffle maker on a medium level and allow it to warm up.
7. Pour about 2 tablespoons of the preparation in the machine and close.
8. Allow it to cook for 1 minute and 30 seconds, remove and let it cool.
9. Repeat until the waffle dough runs out.

 

For those who are cutting back on carbs, or simply want to increase the number of healthy proteins in their diet, these crepes are a suggestion to consider for a different breakfast or snack.

I decided to call these double protein crepes because they have 2 significant sources of protein: egg whites and protein powder (the one for making smoothies).

For a change, I had some frozen egg whites that I wanted to use but instead of making the classic molotof or a pavlova, I decided to try this crepes recipe that I had found by chance a while ago. In this case, I doubled the quantities because I had 8 egg whites.

At first, I was afraid to make these crepes, as it was mentioned that they had to be served immediately because they would lose their texture and became dryer and harder over time. However, I noticed that the powdered protein used as an ingredient was different from the ones I prefer (Iswari or Prozis whey/vegetable) that have less "weird" elements, so I decided to take the risk and make a few small changes.


Although they look similar to "normal" crepes, the texture of the dough after cooking is drier (but equally malleable), so it will be more enjoyable if served with some moist and/or creamy food.

• Egg whites - is the natural protein and the main ingredient of these crepes.
• Protein powder - replaces flour, and in this recipe, I used a protein with a banana-vanilla flavor, but you can use another flavor (such as chocolate) or neutral flavor if you want to make savory crepes.
• Milk - here you can use animal or vegetable milk, or simply water; in the original recipe they mentioned that these crepes dried very quickly after they were made, and to prevent this, I added some (oat) milk to the preparation (with the protein I used it worked ok, but you may not achieve the same result with other protein powders).
• Vanilla - this ingredient is optional, and its addition will also depend on the flavor of the protein used.

• Place the egg whites, milk, vanilla (if used), and protein powder in a bowl.
• Mix everything well until you get a fine and homogeneous cream. I advise you to mix using a hand mixer at minimum speed, as the whites are a somewhat viscous liquid and the protein has a very fine powdery texture, which makes it difficult to dissolve if we use a whisk (whites are not to be whipped).
• Heat a frying pan or crepe pan, over low heat and lightly oil with a few drops of oil or a little butter.
• When it's hot, pour part of the preparation into the skillet to form a thin film of dough (as in other crepe recipes).
• As soon as it is cooked (these crepes cook a little faster than those of common recipes) turn carefully and let it cook a few more seconds. It is important that they don't get overcooked, as they have less liquid content than any other crepes recipe and will have a drier texture.
• It is also very important to grease the crepe pan whenever you are preparing the next crepe, since they have no fat as an ingredient, and can easily stick to the bottom.
• This recipe yields approximately 8 crepes of about 22 cm in diameter.

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