Fresh-Milled Spelt Protein Waffles
With collagen peptides | Belgian waffle maker method
Servings: 4
Prep + Cook Time: 10–15 minutes
Ingredients
- 180 g fresh-milled spelt flour
- 30 g collagen peptides
- 2 tsp baking powder
- ½ tsp fine salt
- 2 large eggs
- 1 cup whole milk
- 4½ Tbsp unsalted butter, melted and slightly cooled
- 1–2 Tbsp maple syrup or honey, optional
- 1 tsp vanilla extract
Instructions
- Mill the spelt. Mill the spelt berries immediately before mixing, if possible.
- Combine the dry ingredients. In a medium bowl, whisk together the fresh-milled spelt flour, collagen peptides, baking powder, and salt.
- Combine the wet ingredients. In a separate bowl, whisk together the eggs, milk, melted butter, optional maple syrup or honey, and vanilla until well combined.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir just until no dry pockets remain. Avoid overmixing.
- Let the batter rest. Allow the batter to rest for 10–15 minutes. Fresh-milled spelt continues absorbing liquid as it rests. The finished batter should be thick but pourable. If it becomes unusually thick, stir in a small splash of milk.
- Preheat the waffle maker. Preheat your Belgian waffle maker fully. Lightly grease the plates with butter or another preferred cooking fat, if needed.
- Add the batter. Add enough batter to cover roughly ⅔ of the lower grid before closing. For many standard Belgian waffle makers, this is about ½ to ¾ cup of batter, but follow your machine's capacity to prevent overflow.
- Cook. Close and cook until the waffle is deeply golden and steam has slowed significantly, usually 3–5 minutes depending on your waffle maker. Avoid opening too early, as the waffle can split before the exterior has set.
- Serve. Transfer finished waffles directly to a wire rack. Do not stack while hot if you want crisp edges. Repeat with the remaining batter.
Nutrition
Per serving:
- Calories: 360
- Protein: 18 g
- Carbohydrates: 35 g
- Fat: 16 g
