Rice Protein Waffles
Combine dry ingredients in mixing bowl and set aside.
In separate bowl, crack eggs and whip until light colored and frothy/slightly thick (about 2 minutes on medium speed in a stand mixer). Continue whipping eggs and slowly add oil to form an emulsion. Pour this mix onto dry goods. Add milk to eggs/flour mix and gently whisk until combined. There may be some lumps, that’s OK.
Pour into hot waffle iron, and bake per manufacturer’s instructions (about 5 minutes or until steaming subsides). Serve immediately or place in a warm (250 °F) oven until ready to eat.
If you have any leftovers, place in zip-top bags and refrigerate or freeze. Reheat in toaster or 350 °F oven until hot (depends on how thick your waffle iron makes waffles). You can also microwave them, but they get a little tough (easily remedied with a little extra syrup on top to soften).
For protein powder, I used rice protein powder with 15g protein per 2 Tbsp portion. You could probably sub soy or whey powder, if safe, provided they had 12-18g protein per 2 Tbsp. You’re looking for a total of 15-18 g total protein per cup of flour mix.