Protein Waffles (Vegan)

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Your healthy breakfast is just minutes away! These protein waffles (vegan) are crispy on the outside, and so soft and fluffy on the inside. They are delicious, packed full of protein, freezable, and meal-prep friendly!

Whether you’re into fitness or simply want more protein in your diet, these waffles are for you. They only need a few ingredients such as whole wheat flour and plant-based vanilla protein powder.

These homemade waffles are great for breakfast meal-prepping, brunch with the family, to enjoy after a workout, or even part of a vegan chicken and waffle meal!

I like to whip up a batch when I’m not in the mood for another cold smoothie, but I still want to get my protein in.

We eat them throughout the week and even stockpile them in the freezer for busy mornings. Just pop them into the toaster, add your favorite toppings, and enjoy!

Actually, the toppings can be skipped because these waffles are pretty tasty as they are. They are full of flavor and lightly sweetened so they really don’t even need syrup.

I just love how they don’t taste like cardboard the way many other high-protein foods seem to taste. You might also like my Chocolate Chip Protein Cookies!

Reasons You’ll Love this Recipe

Eggless
No dairy
Nutritious
No banana
Kid-friendly
Protein-packed
Freezer-friendly
Great for meal prep
Just a few ingredients
12 grams of protein per serving

Are you wondering whether you should buy a waffle iron or not?

A waffle iron is a pretty important kitchen gadget needed for this recipe. If you’re on the fence about buying a waffle iron, I think you should!

I debated this purchase for quite a while, especially because I didn’t want to have to find a place to store it in my tiny kitchen. I finally decided to get a miniature-sized one because I love waffles and because I learned that there are so many things to cook with it.

Here’s the waffle iron that I use and, here are some ideas of different ways to use it. Dash Waffle Iron

What else can I make with a waffle iron?

Cakes
Bread
Paninis
Muffins
Biscuits
Burgers
Cookies
Turnovers
Pizza Rolls
Baked Oats
Hashbrowns
Cinnamon Rolls
Waffles (obviously)
Toasted Sandwiches
And probably lots more!

Ingredient Notes and Substitutions

Protein Powder - I use vanilla flavored Orgain Organic Protein Powder. Other flavors can work too such as strawberry, chocolate, peanut butter, etc. After trying out MANY different protein powders, this brand is my favorite. Not only because of the flavor and quality ingredients but because of the lower price.

Flour - I like to use whole wheat flour for a wholesome bite. Although, you can use all-purpose or gluten-free 1-to-1 if you’d prefer. If you do use one of those instead, you’ll probably need less plant milk than what the recipe calls for.

Plant Milk - I’ve tried oat, almond, and soy milk with great success, but my preference is toward oat because it seems to complement the whole wheat in a delicious way. However, soy milk would provide more protein.

Coconut Oil - Melted coconut oil helps hold the rest of the ingredients together. You’ll want to pop your coconut oil in the microwave for about 15 seconds after you measure it out. Another option that would work is an equal amount of melted plant-based butter.

Baking Powder - Baking powder (aluminum-free) is the magic ingredient that gives these waffles their rise. I don’t recommend using baking soda as a substitute because there isn’t another ingredient here that's an adequate acid to help it work. Make sure the baking powder isn't expired as that can affect how fluffy they get.

Sugar - Cane sugar adds a perfect touch of sweetness. Turbinado sugar or even brown sugar can be used as well. Just make sure the sugar you use is dry and granular. Wet sweeteners such as maple syrup or agave won’t work because that would affect the texture of the batter.

Salt - Salt helps enhance all the delicious flavors of these waffles.

How to Make Vegan Protein Waffles

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Dry Bowl- Preheat your waffle iron. Add all of the dry ingredients to a large mixing bowl and whisk them together for about 2 minutes.

Add the Wet Ingredients - Add the plant milk and melted coconut oil to the dry ingredients. Gently fold them together until they are fully combined.

Check the Batter Texture - You’ll want the batter texture to be thick and scoopable. It’s okay if there are some lumps in it. Add a bit more plant milk if it’s too thick or add more flour if it’s too runny.

Add Batter to the Waffle Iron - Make sure the waffle iron is fully heated. Grease it with cooking spray. Expeller pressed oil is gentle on waffle irons and does not have added chemicals. Add a few spoonfuls protein waffle mix to the sizzling hot iron until it's 1 centimeter away from the edge. The amount will vary here based on the size of your waffle maker.

Cook Each Waffle - Let each waffle cook for about 4-6 minutes. A good rule of thumb to follow is that the waffle is still cooking as long as you see steam rising from the waffle iron. Take a peek once the steam stops. You want each waffle to be a golden brown color before removing it. Caution! The waffle maker will be hot. Remove the waffles with either a fork or tongs. Repeat this process until you’ve used up all of the batter.

Enjoy - Enjoy the waffles as they are, or add your favorite toppings such as fresh fruit and maple syrup.

FAQs

Can these waffles be made ahead of time?

This vegan protein waffle recipe is great for meal prep! Once you’ve cooked the waffles, allow them to cool before placing them in a sealed container. They are good in the freezer for up to 3 months and the refrigerator for up to 5 days.

How do you reheat the waffles?

Whether your waffles were stored in the freezer or the refrigerator, simply pop them in the toaster for a few minutes before enjoying them.

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Cutting a piece of vegan protein waffles.