INGREDIENTS
- 4 large eggs
- 4 tbsp collagen peptides 20 grams, unflavored (also known as hydrolyzed collagen or collagen powder)
- 2 tbsp gelatin 24 grams, unflavored
- 4 drops liquid Stevia optional, gives some sweetness and helps with egg flavor (see Notes for more optional flavor options)
INSTRUCTIONS
- With a hand mixer, beat eggs in bowl until well combined.
- In a small bowl, stir together the collagen and gelatin.
- Turn hand mixer back on and slowly pour in your dry ingredients into the egg mixture. Keep mixing for about one minute until batter thickens up and turns slightly paler.
- Spray or brush your iron with butter or coconut oil. Once the iron is hot, pour ¼ cup (for standard-size waffle) of batter into the center of your waffle iron (or ⅔ cup batter for large Belgian-size waffle). Rotate iron (if your iron rotates) and cook for about 4-6 minutes until golden brown.Cook the waffle until no more steam escapes the iron and the waffle feels crispy on the outside. They take a little longer than regular waffles. Repeat with remaining batter.