1.   Separate eggs into 2 bowls, one for the egg whites and the other for the yolks. Whisk on medium speed to frothy stage. While continuing to whip, slowly drizzle in the gelatin powder. Increase speed to high and continue whipping to stiff peak stage

2.   Into the bowl with the egg yolks, add the vanilla extract (optional), whip until creamy (for about 1 minute). Then add the salt and the protein powder or the collagen peptides powder. Whisk for 1 minute until combined. Set aside

3.   Whip the egg whites to frothy stage. Slowly drizzle in the gelatin powder as you whip continuously. Whip to very stiff stage

4.   Add 1/3 of the stiff egg whites to the yolk bowl. Beat vigorously to loosen batter. Gently fold the rest of the egg whites into the bowl. Fold until no white streaks are visible

5.   Heat the waffle iron. When hot, drop 1 tsp of unsalted butter onto the bottom grill. Use a pastry brush to grease both top and bottom of the waffle iron. Pour in ½ cup or 60 g of batter into the center bottom. Spread out a bit. Close the lid and cook until the waffle is a deep golden and crispy on top. Time will depend on your iron. My time was about 6 – 8 minutes. Remove finished waffle and repeat until the batter has been used up

Buttery Maple Flavoured Syrup

6.   Melt the unsalted butter. When melted but still warm, add the maple extract and sweetener. Stir until sweetener has integrated. Pour about 1 tbsp over each waffle wheel. If desired, also top the waffle wheel with 1 tbsp of unsalted butter. Enjoy!