Gluten-free Gingerbread Protein Waffles are a festive and filling way to celebrate the season with clean eating ingredients! Dairy Free
Thank you to my friends at All Whites for partnering with me on this post!
Good morning friends! Man do I have a loaded post for you today! First thing is first DO NOT miss the giveaway at the end of today’s post! If you are an email or reader subscriber, make sure you click through so you can enter the giveaway!
When the awesome folks at All Whites suggested protein waffles for the theme of this recipe I was so excited. Mainly because I have a special place in my heart for waffles. No that’s an understatement, I won’t cuss on a sponsored post just to emphasize how much I love waffles, but let’s just say I LOVE waffles, like a lot.
I’ll tell you a secret, even though two of my pancake recipes (gluten-free vegan protein pancakes and coconut flour pancakes) are two of my most popular most made recipes, pancakes aren’t really my thing. I mean, I love those recipes or else I wouldn’t post them here at IG.
However, that being said, I have a thing against soggy bread or soggy food in general. Pancakes can be that if one isn’t careful. Waffles, on the other hand, should never be soggy. By definition, they are lightly crispy which means they hold all the good stuff you put on top of them without being mushy. Like these! They took me a few tries to get them right, but it was worth it!
Now, before I turn you lose to the recipe and giveaway. We’ve got to cover the important stuff! What’s the deal with egg whites versus egg yolks? Personally, I’m an equal opportunity supporter of both. I always have both in my fridge at all times.
Whenever I use All Whites 100% Liquid Egg Whites, it’s not because I’m diligently trying to cut out cholesterol or fat. In fact, the fat in eggs has a ton of nutrients in it.
Generally, I use All Whites 100% Liquid Egg Whites, when I’m looking to boost the protein content, but don’t necessarily need the extra fat in the egg yolk for a recipe. For example, I like to top my waffles with almond butter, so I can keep the calorie count lower, the protein higher, and balance the fat by using All Whites 100% Liquid Egg Whites, instead of whole eggs. (Other recipes I’ve done this in are 2 ingredient protein pancake, single serving pumpkin protein pancake, and my super popular healthy breakfast quesadilla.)
The other benefit to using All Whites 100% Liquid Egg Whites, versus protein powders is that the egg whites give a baked good a little rise instead of weighing it down. Plus, no gross protein powder aftertaste!
( Plus, did you know that since All Whites 100% Liquid Egg Whites are pasteurized you could technically use them to boost the content of foods like smoothies?????) Many of my Hungry Hobby RD clients are gluten and dairy free, so egg whites are the perfect way for them to get in enough protein!
Like I said, I keep whole eggs and All Whites 100% Liquid Egg Whites in my fridge at all times. I don’t like wasting yolk, so if I want to use egg whites, I think the best solution is to use All Whites 100% Liquid Egg Whites.
Despite my love for waffles, I didn’t own a waffle maker until now, and I’m so excited! Not only was this the BEST recipe to get started on, but I know it will be put to good use!
I want to pass the holiday fun along to you guys. To thank you guys for all your support of HH and HH sponsors, I’m giving away a waffle maker to one lucky reader! Scroll down to get all the deets! See ya tomorrow for Friday Favorites (which apparently you guys love, according to the survey anyway!)
Gingerbread Protein Waffles
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- Protein Powder Waffles
Gingerbread Protein Waffles
- ½ cup old fashion oats
- 1 ripe banana
- 2 tablespoons molasses
- 1 tablespoon coconut sugar
- 1 cup All Whites egg whites
- ¼ cup coconut flour
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon vanilla extract
- Preheat waffle griddle.
- Add oats to a food processor and grind the into oat flour for one minute. Add the remainder of the ingredients and process until smooth.
- Grease or spray with cooking spray the pancake griddle. For my griddle, each waffle needed a heaping 1/3 cup of batter.
- Follow directions on griddle to cook waffles.
- Top with desired toppings! My favorite was icing but some of the family just preferred butter, your choice!
This post is sponsored by All Whites Egg Whites. All opinions and text are my own, thank you for supporting the brands that make support HH!