I just made it up. I wanted something that is low in calories but high in protein. What can I do to fix this up? Why would it stick?
Thank you for the feedback. I appreciate it.I don't know that it can be fixed. You'd probably have better luck with answers on a protein oriented body building site as your ingredient choices are well outside of traditional cooking.
The better question is why wouldn't it stick? Waffle irons are notorious for sticking, thus your purchase of a non-stick waffle iron. First use of a product tends to be stickier. First waffle of a batch tends to stick more--the iron isn't usually as evenly hot as it will be for later waffles in the batch. Whey powder is notorious for poor cooking behavior.
Your recipe is well outside the bounds of what would normally be put in a waffle iron. Protein tends to be sticky. You have no structure in this recipe to make it form up when cooked. You have ingredient combination that overcooked and scorched in your chosen method of cooking. Oats, if ground/powdered or well hydrated from the batter will help with structure. Beating the egg whites to soft peaks is often done with waffles. This will help leaven (make it fluffy and airy) and structure the waffle too. But the egg volume to the solids volume is off. Lots more egg than would normally be in a waffle and far less "flour" from your oats.
Carbs and protein have the same calories per gram. Don't fool yourself there.
I have a nice waffle maker that I want to be able to use to make a healthier protein packed dessert snack. I just wanted to see if I could make it cook without sticking. Its look like that wont be possible.Why a waffle? Why not just have oatmeal, bananas, and egg whites?