The protein waffle is based on the Charlie Foundation macadamia nut waffle recipe. Instead of using ground macadamia nuts for the batter, ground pecans are used, giving the waffle a slightly different flavor.
39 g raw egg, mixed well
30 g pecans, ground fine
18 g 40% heavy cream
8 g coconut oil, melted
0.2 g baking powder
Optional: pinch of salt, 3–5 drops of vanilla flavor, Bickford, pinch of cinnamon
Preheat an electric waffle iron. After measuring in a gram scale, mix all of the ingredients very well. Lightly spray the top and bottom of the waffle iron with spray oil. Pour the batter into the center of the iron and quickly close the waffle iron top, making sure not to overfill the waffle iron. If batter is lost out of the sides, you will have reduced the number of calories in the meal. Cook the waffle for about 1–3 minutes depending upon your waffle iron. The waffle should easily release from the iron when it has finished cooking. Carefully lift the waffle out and serve.