Serves 6 (or more)
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Equipment: waffle iron, electric mixer for whipping egg whites
Macros: 223cal, fat 8g, carbs 28g, protein 7g, fibre 1g
Ingredients
1 & 1/3 cups gluten free oat flour (can also substitute low-FODMAP, gluten-free all-purpose flour, but this will alter the nutritional profile)
2 tsp baking powder
1 scoop vanilla flavoured brown-rice protein powder or your preferred low-FODMAP protein powder (gluten-free)
2 eggs, separated
1 egg white
4 tbsp melted coconut oil (for dairy-free version) or butter
1 cup low-FODMAP almond milk (for dairy-free version) or other low-FODMAP milk such as lactose-free
2 tbsp maple syrup
1 tsp maple extract (optional)
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
oil spray for greasing waffle iron (if needed)
These waffles will stick more than usual waffles
Directions
Combine low-FODMAP, gluten-free flour, baking powder, and protein powder in a large bowl
Stir until mixed well
In a separate bowl, whisk 2 egg yolks and low-FODMAP milk together
Add egg mixture to the dry ingredients and stir to combine
Add coconut oil, maple syrup and extract, cinnamon and vanilla
Stir until clumps dissolve and batter is formed
In a third smaller bowl, beat 3 egg whites until stiff peaks form
Fold egg whites into the batter
Pour a ladleful of batter into each waffle well and bake according to maker’s directions until crispy
Repeat, makes 10 or more waffles depending on size
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