2cupswhole buttermilkor juice from one lemon + milk to measure 2 cups total
6.5ozoat flour(184.62 grams)
1ozprotein powder(28 grams)
2.5ozcornstarch(70.87 grams)
1tablespoonbaking powder
1/2teaspoonsalt
2eggsseparated
3TbsStevia
1/3cupcanola oil
1Tbsvanilla or almond extract
Instructions
If using buttermilk alternative, squeeze juice from the lemon into a 2 cup liquid measuring cup, then fill the rest of the way with milk to measure 2 cups. Stir together and let sit while you prep the waffle batter.
In a medium mixing bowl, combine the oat flour, protein powder, cornstarch, baking powder, and salt. Set aside.
Separate the eggs, put the egg whites in a medium mixing bowl and the egg yolks in a large mixing bowl. Set aside.
Start with the egg whites, add Stevia, and whip for approximately 4 minutes until the egg whites will stand in stiff peaks when you turn off the beaters and pull up. Set aside.
In the large mixing bowl with the egg yolks, mix in buttermilk (or buttermilk alternative), canola oil, and vanilla extract (or almond extract) together.
Gently stir the flour mixture into the buttermilk mixture until the batter is smooth with some small lumps).
Carefully fold in the egg whites until combined.
Pour the batter into a preheated waffle maker and cook for about 3-4 minutes. (We used nearly 1 cup of batter for each waffle. See notes.)
Recipe Notes
We used a Presto Flipside Belgian Waffle Maker for this recipe. The manufacturer suggests using 3/4 cup - 1 cup of batter for waffles. We used nearly 1 cup of batter for each.