*The amount of milk you need depends on the consistency of your protein powder. If it’s a thinner powder, you need less milk. Thicker? More. You want this to a be pretty thick batter, like a slightly runnier cookie dough. You may need to make these a few times before you get the liquid right for your protein powder. My protein powder is good with just over 3 Tbsp, but I have experimented with others that need more.
** The amount of time cooking also depends on your protein. I tried this with 3 different brands and some came out perfectly crisp right away, some needed a few rounds of cooking in the iron. Cook according to your desired level of crispness. You also may need to really hold the waffle iron down if your dough is thick, in order to get crispiness. Like I said, you may need to make them a few times until you totally nail them.