Waffles for Breakfast

Makes 6 waffles


1/2 cup of fat free milk

3 large egg whites

3/4 cup Golden Cloud Cake Wheat Flour (0.9g/100g)

6 servings of Protein Whey Isolate (6tb spoons) Chocolate or Vanilla

2 tsp baking powder

pinch of salt

1/4 tsp Sweetener

1/2 tsp vanilla essence


  1. Pre-heat waffle iron. Add the ingredients to your mixer in the order listed above (be sure you add the milk and eggs before the flours). Mix for 1 - 2 minutes or until the batter is smooth. Taste for sweetness and adjust if needed

  2. Pour batter into waffle iron, using 1/4 to 1/3 cup of batter per waffle (this will depend on the size of your waffle iron). Cook waffles until light brown and then carefully remove waffle. Using 1/4 cup measurements, this should make approximately 6 waffles.

  3. Serve immediately with smooth cottage cheese, cinnamon and sweetener.

Easy to Freeze left overs:

Separate the cooled down waffles with wax paper (to prevent from sticking to each other) and place in freezer bag. Then place waffles in a freezer save container.

Easy to Reheat for a quick breakfast:

Place frozen waffle in toaster on a low-medium setting until heated and crispy. (Make sure the waffles do not burn)


From 2nd phase fruit is introduced to your program then you can add a hand full mixed berries, strawberries or hand size grated apple or hand size sliced peaches to your breakfast waffle.

Lunch Idea:

You can if you want make this waffle for lunch as well, make a savory waffle, do not add the protein whey isolate to the recipe and serve with sliced chicken mixed with smooth cottage cheese, peppers, spring onion, parsley, salt & pepper to taste. Gives that chicken mayonnaise texture. Or you can have mince with the waffle, let your creativity go and make your Lifestyle meals exciting!

1 Waffle will serve as a full protein and full carb.

Waffles for Breakfast

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The New Lifestyle Manual R 220.00
The New Lifestyle Cook Book R 260.00

John Hamlett

Fitness & Nutritionist Specialist

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