Trim Healthy Mama Protein Waffles (S) January 04 2015

Protein Waffles (S)

3 1/2 cups almond flour

1 cup of golden flax meal

2 cups THM protein powder ( or other plan approved protein powder)

1 tsp sea salt

1 1/2 tablespoons baking powder 

3 cups of water

1/2 tsp vanilla

4 eggs

1/2 cup coconut oil in liquid form (heat slightly if required)

Heat waffle iron to high.  Combine dry ingredients and use a fork to mash out all lumps. Whisk wet ingredients in another bowl, then gradually pour into dry, stirring continually. Let sit for about 5-10 minutes, then cook up. Note it does take a little longer to cook up the. Regular waffles ( about 5 minutes)  Very light texture with a crispy exterior. 

This will make a large batch so you can freeze for on the go breakfasts - perfect for the work week or busy school mornings!

This adapted waffle recipe was posted in the THM main group by Trish D'Antonio for the original waffle recipe click here.


For a great syrup to go along with the waffles try out Gwen's Stevia Syrup (FP)

  • 3 cups water
  • 1 Tbsp. Maple extract (I like Frontier brand)
  • ½ tsp. butterscotch flavoring (or butter, or caramel...your pick)
  • 2 drops NOW orange essential oil, or ⅛th tsp. orange extract
  • ⅛th tsp salt
  • ¼ tsp stevia extract or your favorite sweetener to taste
  • ½ to 1 tsp glucomannan powder
  1. Combine all of the ingredients except for the glucomannan into a medium saucepan.
  2. Once everything is stirred in together, sprinkle the glucomannan lightly over the surface of the syrup, and whisk to incorporate.
  3. Taste and adjust the flavors (the gluccie tends to subdue the flavors somewhat), and turn the heat up to medium.
  4. Let your syrup come to a simmer, and thicken.
  5. It will thicken up a bit more when cooled/chilled. We like ours on the thinner side, and it still doesn't make pancake mush. If you like a thicker syrup, use a little more gluccie, up to 1 tsp.
  6. Serve warm or cold with a big stack of my low carb pancake recipe!