Say hello to homemade protein waffles! Since you guys love my protein pancakes so much, I figured I had to make a waffle version.
They are crispy on the outside, light and fluffy, and so good! They taste just like your classic waffle, but have more protein thanks to the addition of protein powder and greek yogurt!
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We all know getting enough protein can be tough. But when you are eating things like waffles, it seems effortless! I always aim for 30+ grams of protein at breakfast. I love eggs, but let’s be honest, I can get tired of them. So adding protein to things like pancakes, waffles, smoothies, and oatmeal is a go-to for me.
I love making these on the weekend or for a post-workout meal. They are also great for meal prep. Make a couple of batches and reheat them throughout the week as desired. And of course, top them with all your favorite toppings!
Why we love these protein waffles
- simple ingredients – made with healthy ingredients you probably already have at home
- high-protein – one batch/serving has 33 grams of protein!
- macro-friendly and balanced – a good ratio of carbohydrates, protein, fat, and fiber for balanced blood sugar and to avoid those spikes and crashes that a sweet breakfast can do.
- perfect for post-workout – while I enjoy these on any day, I especially love them post-workout due to the amount of carbs and protein, and not too much fat.
Are protein waffles healthy?
Yes, protein waffles can be a great addition to anyone’s diet. Typical waffles are high in carbs and sugar and low in protein. This spikes your blood sugar, causing it to fall fast, and making you feel tired, sluggish, and craving more sugar. By adding protein, these waffles will fill you up, keep you full, keep your blood sugar balanced, and give you energy for a healthy and balanced way to start your morning.
Ingredients
- rolled oats
- protein powder – plant-based works for this protein waffle recipe.
- cinnamon
- baking powder
- salt
- egg
- greek yogurt
- vanilla extract
- oil, butter/ghee, or cooking spray, for cooking
How to make protein waffles
- Blend your oats. Add rolled oats to your blender and blend for 15-30 seconds or so until it is broken down into a flour consistency.
- Combine your dry ingredients. Add processed oats, protein powder, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
- Mix your wet ingredients. In a separate medium bowl, add your egg, greek yogurt, and vanilla extract and mix well to combine. Add your dry ingredients to your wet and mix until combined. The batter should be pretty thick. Let the mixture sit for 5 minutes.
- Heat up your waffle iron. Pour batter into your waffle iron (the amount will depend on what size you are using) and let cook until crispy and golden brown. You may have to make them in batches depending on how big your waffle maker is.
- Enjoy! Top with your favorite toppings and enjoy!
Can I use another protein powder?
Unfortunately, I have not tried another kind of protein powder with this recipe. Plant-based protein powder is thicker than other kinds and helps absorb the liquid. I am afraid whey and collagen will not work, or the amounts of the ingredients will have to be adjusted.
All about the toppings
What are waffles without some solid toppings?! Feel free to get creative but here are some of my favorite toppings:
- maple syrup
- greek yogurt
- nut butter – I love peanut butter or cashew butter
- fresh berries – strawberries, blueberries, or raspberries
- sliced bananas
- butter
- cinnamon
Storage and reheating
- refrigerator – store the leftovers in an airtight container in the fridge. Waffles should stay fresh for 4 days.
- freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place them in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.
- reheating – when you are ready to heat them up, pop them in the microwave, toaster, or toaster oven.
Substitutions and additions
- rolled oats – if you don’t have a blender, you can use store-bought oat flour. I have not tried this, but it should work the same with using 25 grams. Make sure to use certified gluten-free oats if needed.
- protein powder – any flavor of protein powder will work! I suggest a flavored one as it adds some sweetness. Also, a plant-based protein works the best as consistency works well to help absorb the liquid. I am not sure if whey protein powder or collagen will work.
- egg – I have not tried this, but egg whites should work instead of a whole egg. You will need 2 tablespoons of egg whites. I have not tried to use a flax egg, but it might work.
- greek yogurt – dairy or dairy-free will work.
Here are some additions you can add to your protein waffles as well:
- chocolate chips
- spices – nutmeg, cloves, or pumpkin pie spice
- cacao powder – for a chocolate flavor!
More healthy breakfast recipes
- protein pancakes
- chicken hash
- mango overnight oats
- protein yogurt bowl
- blender cottage cheese pancakes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Protein Waffles
equipment
ingredients
- 1/4 cup rolled oats (25 grams)
- 1/4 cup plant-based vanilla protein powder (25 grams – see notes)*
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 1 large egg
- 1/2 cup plain greek yogurt (4 ounces – I used full-fat)
- 1/2 teaspoon vanilla extract
- oil, butter/ghee, or cooking spray, for cooking
- toppings: maple syrup, fruit, chocolate chips, nut butter…
instructions
- Blend your oats. Add rolled oats to your blender and blend for 15-30 seconds or so until it is broken down into a flour consistency.
- Combine your dry ingredients. Add processed oats, protein powder, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
- Mix your wet ingredients. In a separate medium bowl, add your egg, greek yogurt, and vanilla extract and mix well to combine. Add your dry ingredients to your wet and mix until combined. Try not to overmix. The batter should be pretty thick. Let the mixture sit for 5 minutes.
- Heat up your waffle iron. Pour batter into your waffle iron (the amount will depend on what size you are using) and let cook until crispy and golden brown. You may have to make them in batches depending on how big your waffle maker is.
- Enjoy! Top with your favorite toppings and enjoy!
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notes
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not good at all extremely dry, thin
Sorry they didn’t come out for you, Coco.
I made these for Sunday brunch. Initially, when I announced, we will have waffles, younger one said, she won’t eat them, that she hates waffles. Sure enough, as we sat down to eat, she said that she’ll try – we added some ice cream, strawberries, coconut and drizzle of sugar free maple syrup, and everyone loved them! Made 4 times the quantity and it is enough to have leftovers for dinner dessert as well. I used normal whey protein (half banana, half unflavoured), sweetenned it a touch with flavdrops and it was awesome! I will be making them again 🙂
So glad they were a hit with everyone! All those toppings sound so good too. Thanks for trying them, Kate!
These waffles turned out great and will make them a staple for getting one of my favorite treats with lots of good protein! Thanks so much!
So glad you enjoyed them, Victoria! Thanks for trying them.
Not my favourite recipe.. am sorry 😔
Sorry to hear you didn’t like them. Not sure what went wrong, but thanks for trying them.
Way, way, way too much cinnamon!!!!! Resulted in 2.5 bitter (Dash sticks griddle sized) waffles. Didn’t have problems with the batter sticking to the griddle or burning. The texture and fluffiness were fine.
Sorry to hear that, A. I enjoy cinnamon but you can adjust it according to taste. Some varieties of cinnamon are more bitter than others too and that could be the problem.