By Lv2Sun on April 16, 2004
Photo by Tea Jenny
Photo by Tea Jenny
"These are great low carb waffles especially when made in a Belgian waffle maker"
Serving Size: 1 (64 g)
Servings Per Recipe: 4
"One important thing that I think needs to be pointed out. If you want them to look like real waffles (without the holes) you have to let them cook a bit then very very gently add more batter to the exposed areas. Be sure to not add excessively or you will have on heck of a mess on your hands to clean up.
Other important notation is that precooking these and freezing is not the best of ideas, due to the waffles falling and looking more like deflated balloons."
"Both my son and husband had 2nds so I am giving this one a 5 STAR! Recipe is easy to prep- I used almond flour but not flax. I also added cinnamin and nutmeg to enhance the flavor. Important note- using a belgian waffle maker, I let the batter (2/3 c per waffle) rise on the griddle without flipping it over until the buzzer went, then slowly pressed down and flipped the griddle for another buzzer. Result got both volumn and an extra crispy that really makes it have the belgian waffle look and feel. Otherwise, it seems a tad too souffle-ish. Served it with my homemade strawberry/rhubarb sugar-free spread."
"YUM, YUM, this made a nice breakfast but it's something you could have before bedtime also as they are so light and airy. I don't have a belgian waffle maker so my plain one just had to do and i think it did good. I used two eggs and halved the other ingredients my egg are my own chickens eggs and are huge so two was ample. and my protein powder was vanilla. I think I will make a big batch the next time as my Grand children will love them when they stop over. I served them with homemade yogurt and frozen strawberries. Delish. thank you for posting Made for Honor thy mother the diabetic forum May 2011."
"I have to tell you, we have been making these for a while. They have been a godsend in the low-carb breakfast arsenal. I love adding different flavors and different protein powders (try chocolate!). We usually save them for a weekend treat and have with some crushed berries on top. YUM!! thx for posting this!"
"These were surprisingly good...what a treat for a low carb dieter! I used both the almond flour and the flax meal, which gave it a nice nutty flavor and texture. Those reviewers who are looking for a traditional Belgian waffle should look elsewhere; these are low carb FIRST, waffles second. I really enjoyed these for breakfast and as a base for an open-faced chicken salad sandwich. Yum! Thanks for a GREAT recipe, Lv2Sun."
"I tried this recipe twice because I thought I made a mistake the first time. Apparently, I didn't. I was a little leary when I saw so many eggs compared to very little flours, but read the reviews and thought it would come out well. My result both times was something that looked like a waffle shaped flattened rubbery eggs, and it tasted as though I cooked eggs and put sugar in them. Is it possible the protein powder should be in cups, or the almond flour be in cups?"
"We just loved these! What a treat and guilt free! I made it exactly like the recipe except for the flax seeds because I didn't have any, but I did use the almond flour. My husband I couldn't believe we were on a diet while eating these. They will be a permanent addition to our meals. Thanks soooo much!"
"I think the previous reviewer made these waffles wrong. Instead of cream I used cottage cheese, and mixed in a blender to liquify the cheese. The batter's seems thin, but it rises like something else. If you put a light amount of batter into the wafflemaker, you have big, puffy waffles in 6 minutes. The taste & texture remind me a lot of IHOP's Harvest Nut & Grain batter. Good stuff here."
"I tried these in a Belgian Waffle maker, and they were very easy to make. However, they had a bizarre taste to them and did not get thick and fluffy like traditional waffles. Overall, with the taste and texture, they were not anything close to traditional Belgian Waffles--sorry! "