WAFFLES. More specifically, Carnivore-Ketovore Waffles. I missed them for a minute and was so grateful to see that someone concocted a recipe worth trying! This recipe definitely needs some tweaking over time but for now, I hope you enjoy these with LOADS of butter and heavy whipping cream (if you can handle dairy!). The recipe is from Dr. Anthony Chaffee and his girlfriend Elle - their instagram page is awesome and you can click here for their pictures and original recipe! Give them a follow and a like!
Let me start by saying that I have adapted this recipe to use Equip Foods Prime Protein beef isolate instead of whey. Whey and I have a bit of a funny relationship and so I tend to stick with beef isolates as I don't react to them. Whey can still contain small amounts of lactose which for some (me) causes inflammation and is not ideal. Use the protein powder that agrees with you. (Click here for a 15% discount on all Equip Foods products or use code: RICHELLE at checkout for 15% off your order!)
Back to the waffles, you could use this recipe for pancakes, however, the batter is runny enough that unless you make them individually in a pan, they run together and become like a sheet of pancakes instead of individual lol.
Supplies:
waffle maker
whisk
2 mixing bowls
spatula
ladle or large spoon
measuring cups and spoons
Ingredients:
2 cups unflavoured Equip Foods Beef Isolate protein (or can use flavoured if you prefer! Can sub for flavoured or unflavoured beef isolate.)
4 whole eggs
1/4 cup milk or yogurt or sour cream or buttermilk
1 cup melted brown butter or regular unsalted butter PLUS extra for waffle maker (Click here for recipe/instructions how to make Brown Butter)
1 tsp baking powder
1/4 cup water
1/4 tsp salt
Instructions:
Preheat waffle iron.
In a small bowl, combine protein powder, baking powder and salt. Whisk to gently combine.
In a separate bowl, beat eggs until frothy. Add milk, melted brown butter and whisk to combine.
Continue whisking while adding the dry ingredients until well combined.
The batter will be decently thick.
Butter your waffle maker. (Can use non-stick cooking spray but I prefer butter!)
Add enough batter to the waffle maker that when the lid closes it spreads out to fill the maker without spilling over. Mine uses about 1/3-1/2C.
Cook according to instructions on your waffle maker - some have a light that turns on or off and requires you to flip part way.
Once cooked, remove and continue cooking all batter until all waffles are made.
Serve hot with butter and heavy whipped cream OR if not strict carnivore, with strawberries or fruit! Also works well for Chicken & Waffles!
Store any leftovers in an air tight container in the fridge for up to one week.
Comment below your favourite way to eat waffles!
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