Use spelt, white, or certain gluten-free flours for optimal texture, though almond or coconut flours may not yield the same results. If opting for a liquid sweetener such as honey or maple syrup, reduce the water by two tablespoons to maintain the batter’s consistency.

In a mixing bowl, thoroughly combine the protein powder, flour, baking powder, and salt. Add in the water, egg whites, yogurt or applesauce, sweetener, and oil if using, stirring until a smooth batter forms. You may need to adjust with extra water, one tablespoon at a time, based on your protein powder’s absorbency to achieve the proper consistency.

Preheat your waffle iron according to its instructions. Once heated, generously grease the plates. Pour an appropriate amount of batter into the center, close the lid, and cook as directed by your waffle maker’s guidelines, ensuring the waffle becomes light and crisp. Reapply grease before each new waffle to avoid sticking.