High Protein Bean Waffles

KristineGluten Free, Healthy "MAKEOVERS", Healthy Breakfast, Recipes9 Comments

These are GREAT to make ahead and freeze (I freeze in the large ziploc freezer bags).  They are like Eggo’s!  Put them into the toaster until they are warmed up!

soybean waffles
I used to make these all the time.  Its actually my Mom’s recipe that I switched up for more protein.  But guess what, I LOST the recipe,  but now its found…phew!
You are going to be very surprised to learn that these contain beans!  I don’t know why it works, but it does.  I’ve tried other protein pancake recipes in the waffle maker, and it just makes a big MESS!

High Protein Waffles

Soak about 1/2 cup soybeans (or pinto beans/garbanzo beans if soy allergy) in about 4 cups of water for approx 8 hours.  This should make about 1 cup soaked beans. I find the soybeans the mildest, but I do often use the pinto beans/garbanzo blend for a change…just as good!

Makes 11 waffles

1 c. soaked beans (I used soy beans)
1 1/2 cups old fashioned oats
2 cups liquid egg whites (if egg allergy or vegan, just use 2 cups water, it will work fine, but lower protein content)
1/2 cup water
1 Tbsp unsweetened applesauce
1/4 tsp salt
Spices of choice: I use a bit of cinnamon & vanilla

Put all ingredients in blender and blend until smooth (pancake batter consistency).  Pour into pre-heated hot waffle iron sprayed with cooking spray.  Bake for approx 10-13 minutes until golden brown.  If they seem heavy, bake a little longer.  Can enjoy fresh or frozen. Top with cooked berries, low sugar jam/syrup etc!!

Nutrition (per waffle):  Cals: 98  Fat: 2.4g  Carbs: 10g  Fibre: 2g  Sugars: 0.4g  Protein: 9.5g
*I would eat 2 for breakfast.

Whey Protein Waffles_2