Daphne Oz’s Warrior Waffles

Yield: 6 servings
Calories: 440
Theme: Breakfast
Rating:
(2)

Think waffles are a no-no when you're trying to be healthy? These warrior waffles are here to prove you wrong. Made with chia and/or flaxseeds and healthy fats, this breakfast treat will keep you full and energized all morning. 

 

From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Ingredients

  • 1 cup sweet white rice flour
  • 3/4 cup almond flour
  • 1/3 cup cornstarch
  • 1/3 cup ground chia seeds or flaxmeal
  • 1/3 cup protein powder (unflavored or vanilla pea - or whey-based preferred)
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 large eggs, separated
  • 1 1/2 cups buttermilk, plus more to loosen the batter
  • 2 tsp pure vanilla extract
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted, plus more for the pan

Directions

1. Preheat the oven to 250°F. Heat a waffle iron to high heat. 

 

2. In a medium bowl, whisk together the rice flour, almond flour, cornstarch, ground chia seeds or flaxmeal, protein powder, baking powder, and salt.

 

3. In a separate medium bowl, beat all 4 egg yolks, the buttermilk, and the vanilla. Stir the butermilk mixture into the dry ingredients, mixing just until combined. Batter should look like traditional pancake batter, so add a little bit more buttermilk or water if it is too thick a paste.

 

4. In a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), beat 2 egg whites on medium speed until they are frothy, 30 seconds to 1 minute. Reserve the remaining egg whites covered in the refrigerator for up to 2 days. Slowly start to sprinkle in the sugar and increase the speed to medium-high until the whites hold stiff peaks. 

 

5. Whisk one-fourth of the beaten whites into the batter, then fold in the remaining beaten whites. Continuing to slowly fold the batter, drizzle in the melted butter.

 

6. Using a dish towel or brush dipped in melted butter, lightly coat the waffle iron, and following the manufacturer's instructions, fill the mold without overflowing. Cook until browned, then transfer to a baking sheet to keep warm in the oven while you make the remaining waffles. 

 

Tip: Store the waffle batter in a freezer bag for a quick and easy breakfast on the go. 

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