Gluten-Free Waffles


6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla protein powder


Preheat waffle iron. Spray with non-stick coating (or oil the plates with a pastry brush prior to heating).

In one bowl, beat egg whites with cream of tartar until stiff peaks form. In a separate bowl, mix yolks with cream cheese and protein powder. Add whites mixture to the yolks. With a long wooden spoon or iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully.

Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter. Allow waffles to cook sufficiently! You want 4-6 minutes for the first waffles, minimally, since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per.

Serve immediately, or you can freeze and toast later (on a low setting).

Makes 12-14 belgian/rectangular waffles.



Nutritional information per 2 waffles (1/6 of recipe):

Calories: 192
Carbohydrates (no fiber): 1.8 grams
Protein: 6 grams
Fat: 7.5 grams