New variation: higher protein, no cheese. I used whey protein, so maybe I'll call it the wh
1/2 c egg whites
1 scoop (31 g) whey protein powder*
1/2 tsp baking powder
1.5 tsp coconut flour
Combine ingredients. The batter will be runny. It's easy to flood the waffle maker - definitely put it on a towel or cutting board. This makes 8 servings - I have a 25 ml (1.5 Tbsp?) measuring spoon that I used for each whaffle, but you could also weigh it and divide by 8.
These do indeed taste more eggy, but I was going for something lighter than the usual chaffle that won't put me to sleep after I have a sandwich at work. They remind me of the old Atkins Rev Rolls made with whipped egg whites and cottage cheese. You'll notice there's holes in them, but the only way to avoid that would be to overflow the waffle maker.
They were starting to stick after 3 or 4 of them, so I used a bit of oil spray. Here's the nutrition breakdown for 2 whaffles, not including the oil:
2 g fat
2 g carb
11 g protein
I used LeanFit brand, which contains xanthan gum. You might want to add that if you use a brand without it. Based on how it turns gummy when I mix it with yogurt, it probably adds to the stability of baked goods. If you're avoiding dairy, another type of protein powder *might* work, but I've never tried it.