Protein Waffles are made with plant based protein powder, Greek yogurt, eggs, oats and no flour or added sugar. This protein waffle recipe is super easy to make and even more delicious to eat.
Protein Waffle Recipe
These protein waffles are the best way to start off your day. They are crispy, fluffy and packed with good for you ingredients. Did I mention that this high protein, low carb recipe only calls for 5 ingredients and you can have it on the table in less than 10 minutes?!
These oatmeal protein waffles taste so good that my kids confuse them with my usual healthy waffle recipe! I love making these for my family on a Saturday morning before hockey practice.
Ingredients for Protein Waffles
You only need 5 ingredients to make this amazing protein packed breakfast!
- Eggs: I have not tried to use flax egg in these waffles.
- Greek yogurt: I use plain, full fat yogurt. Once you learn how to make yogurt in Instant Pot, you will always have yogurt on hand.
- Milk: Use the milk of your choice. I like using almond milk.
- Oat flour: Make sure oat flour you use is certified gluten free for true gluten free protein waffle recipe.
- Protein powder: Any plant based protein powder. Not whey though, recipe won’t work, save it for this protein cookie recipe. I use vanilla flavored protein powder. You may also like these no bake protein cookies!
How to Make Protein Waffles
There is a full recipe card below.
- Preheat waffle iron. Once heated, you will want to lightly spray it with cooking spray.
- Make batter: First, whisk together the eggs, yogurt and milk in a large bowl. Then add in the oat flour and protein powder. You want the batter consistency to be thick, but still runny.
- Pour batter into waffle iron: How much batter you use for each waffle depends on the waffle iron you have. I use ~1/2 cup per waffle or 1 large ice cream scoop of batter. Then, gently close the waffle maker lid.
- Cook waffles: Cook until golden brown (~4-5 minutes).
How to Serve, Store, Freeze and Make Ahead
Serve: Some of my favorite waffle toppings are:
- Fruit, especially berries
- Maple syrup
- Whipped cream (or whipped coconut cream)
Store: In an airtight container, these waffles will last up to a week in the fridge.
Freeze: Waffles can be frozen for up to 6 months. The waffles can be thawed on the counter or pop them right into the toaster frozen!
Make Ahead: If I already have the waffle maker going, I tend to double or even triple the recipe. My freezer is stocked with healthy breakfasts!
More Healthy Breakfast Ideas
- Chia pudding
- Cottage cheese protein pancakes
- Pumpkin protein bars
- Homemade protein bars
- Protein pancakes
- 4 eggs large
- 2/3 cup Greek yogurt plain (I used full fat)
- 1/4 cup milk of choice I used almond
- 1 cup oat flour use gluten free for GF version
- 2 scoops plant based protein powder vanilla flavored
- Preheat waffle maker. In a large mixing bowl, whisk eggs, yogurt and milk. Add oat flour and protein powder; whisk until well combined.
- Make waffles according to your waffle maker's instructions. The amount of batter will depend on the size of your waffle maker. I use a large ice cream scoop of batter per waffle.
- Cook waffles for 4-5 minutes until golden brown and crispy.
- Serve hot with your favorite waffle toppings.
Store: Refrigerate for up to a week or freeze for up to 6 months.
- Once preheated, give your waffle iron a light spray with cooking spray.
- Some of my favorite waffle toppings include fruit (especially berries), whipped cream or whipped coconut cream, and maple syrup.
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