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35min
4 servings
0
These light and crispy egg white waffles are a healthier twist on classic waffles. Made with whipped egg whites for an airy texture, they're lower in fat and calories but still deliver on flavor. Perfect for a protein-packed breakfast or brunch.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
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Read instructions and get ready to cook
Preheat your waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together the flour, baking powder, and salt until combined.
Separate the egg whites and yolks, placing the whites in a large clean bowl and the yolks in a separate medium bowl.
Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form, about 2-3 minutes. Set aside.
Whisk the egg yolks, milk, and vanilla into the flour mixture until just combined. Some small lumps are okay.
Melt the butter in the microwave or a small saucepan. Let cool slightly, then whisk into the batter.
Using a rubber spatula, gently fold in the beaten egg whites until just incorporated. Don't overmix.
Spray the preheated waffle iron with nonstick spray if needed. Pour in enough batter to cover the waffle grid (amount varies by waffle iron size). Close and cook until the waffles are golden brown and crisp, about 3-5 minutes.
While the waffles cook, hull and slice the strawberries.
Transfer cooked waffles to a wire rack placed on a baking sheet and keep warm in a 200°F oven. Repeat with the remaining batter.
Serve the waffles warm, topped with sliced strawberries.
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