Vegan Protein Waffles

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I love making these vegan protein waffles because they are light, fluffy, and packed with plant based protein from vanilla protein powder, whole wheat flour, and oat milk. They take less than one hour, and I can blend everything quickly for an easy breakfast. They are kid friendly and perfect for busy mornings.

There is no breakfast spread without waffles! And because my love for brunch runs deep, I have high standards for waffles. They must be golden and crisp on the outside, yet soft and fluffy in the middle. I like Birch Benders plant protein pancake mix, but I knew I could do better.

If “not a morning person” resonates with you and waffles seem high maintenance, I hear ya! I make these plant-based protein waffles in the P.M. and freeze for busy mornings. The batter is super simple to make! I just blend everything together, pour it into a sizzling hot waffle maker, and let it cook until golden and crisp. Most blenders are dishwasher safe, which makes cleanup a breeze. My vegan protein waffles are just as good a breakfast as my Nutella waffles or my oat flour pancakes, making them a wholesome and satisfying alternative for any morning.

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🥘 Ingredients

My vegan protein waffle recipe uses simple ingredients that I can easily find at my local grocery store. Here is what I use:

Whole Wheat Flour: I use whole wheat flour because it’s less processed and more nutrient-dense than all-purpose flour. I avoid swapping it with a one-ingredient alternative flour like almond flour or oat flour, since these aren’t a 1:1 substitute for wheat-based flour.

Vegan Protein Powder: I chose vanilla protein powder, but I like to experiment with different flavors. Chocolate, strawberry, caramel, or peanut butter all work deliciously!

Baking Powder: I always include baking powder because it’s crucial for a light and fluffy waffle.

Cinnamon and Vanilla Extract: I love adding cinnamon for its antioxidants and warm, cozy flavor. Vanilla brings out the natural sweetness of these healthy protein waffles and leaves a lovely vanilla aftertaste.

Maple Syrup: I use maple syrup to sweeten my vegan waffles because it provides antioxidants that white sugar doesn’t. I can also use white sugar, brown sugar, or light agave if I want.

Coconut Oil: I melt coconut oil to keep the batter tender, fluffy, and not too dense. Vegetable oil, canola oil, or melted vegan butter work well too.

Oat Milk: I use oat milk, but any plant milk works. Sometimes I switch it up with almond milk or soy milk depending on what I have.

🔪 How To Make

Here’s a simple, step-by-step way I make my vegan protein waffles.

Preheat and Spray Waffle Iron: I make sure the waffle iron is hot when I add the batter! I also don’t forget to spray it with nonstick spray, waffles sticking to the pan is the worst. While the iron is preheating, I prep my ingredients and add them to the blender.

Blend Ingredients: I blend the wet and dry ingredients together in a blender until smooth. A food processor works too, but I find it’s harder to pour.

Pour Batter: I pour the vegan waffle batter into the iron according to the manufacturer’s directions. I know all waffle irons are somewhat different in style and shape. Some you have to flip, and some you don’t.

Cook and Serve: I cook these blender waffles until there is no steam or the proper light goes off, which takes about 3 to 5 minutes. I remove them when done and repeat with the remaining batter. I enjoy my vegan high-protein waffles with my favorite toppings!

📖 Variations

I’ve come up with a few simple ways to add a twist to these vegan protein waffles.

Gluten Free: I swap the whole wheat flour with a gluten-free all-purpose flour blend like Bob’s Red Mill’s 1:1 Gluten Free Baking Flour. I also make sure to use a gluten-free brand of protein powder.

Berries flavor: I fold in 1/2 cup of fresh or frozen berries like blueberries or raspberries  for every 1 to 1½ cups of waffle batter before cooking. 

Chocolatey: I add a tablespoon of cocoa powder and a few dairy-free chocolate chips into the batter for a chocolatey twist.

🍽 Serving Suggestions

I serve these with my favorite vegan toppings because the sky is the limit. If it sounds good, it probably is. I like to top them with nut butter, maple syrup, pear compote, and vegan whipped cream.

I also think these waffles are amazing with vegan nutella , which is my kids absolute favorite. Sometimes I drizzle my homemade strawberry simple syrup on top for a sweet and bright finish that makes breakfast pretty filling.

🧊 Storage Directions

Freezing: The best way for me to store waffles is in the freezer. I place the cooled waffles in an airtight container and freeze them for up to 4 months. I just pop one in a toaster oven when I’m ready to eat. 

Reheating: If I don’t have a toaster oven available, I reheat them in a 350-degree oven until they are hot and crispy. I avoid reheating waffles in the microwave because it makes them soft.

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📋 Recipe Card

Vegan Protein Waffles with Hidden Veggies

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Get anyone to eat their veggies with these vegan protein waffles. These waffles are packed with protein with hidden sweet potato for extra vitamins and nutrients. Made with chickpea flour and oat flour, they are also gluten-free, with a classic waffle texture that’s crispy on the outside and fluffy on the inside.

I’ve been having loads of fun sneaking veggies into all of the kids’ favorite foods. They love their vegetables; they have no problem eating raw carrots and cucumbers dipped in hummus. But getting enough veggies into your kids’ diets takes a bit of ingenuity. I’ve added veggies to some of their favorites, like these spinach banana pancakes, roasted red pepper pasta, and green pasta.

Today, I’m hiding some veggies in these fantastic vegan protein waffles. You can add just about any veggie you like to this waffle recipe. I opted for carrots and sweet potatoes because they are naturally sweet. But spinach, avocado, and zucchini would be other great options.

Why You’ll Love These Vegan Protein Waffles

Limited Ingredients: You’ll only need simple ingredients to make these waffles.

Classic Flavor: These waffles have a slightly sweet flavor.

Classic Texture: They are crispy on the outside and fluffy on the inside.

Healthy: Made entirely with natural, whole-food ingredients, they are gluten-free and have two hidden veggies!

Versatile: Serve these waffles with any of your favorite toppings. I like to keep it simple with fresh berries and a drizzle of maple syrup.

Ingredients and Notes

Chickpea and Oat Flour: Adds protein and fiber and binds the waffle batter together. If you don’t have oat flour, you can take rolled oats and blend them in a food processor or blender until a fine flour forms.

Cornstarch: Helps to create a crispy texture.

Soy Milk: Unsweetened soy milk provides more protein than other plant milk, but you can use any plant milk of your choice.

Sweet Potato: Adds tons of vitamins and minerals without overpowering the flavor of the waffles.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Substitutions and Variations

Flour: A combination of oat flour and chickpea flour provides an excellent balance of protein. But if you don’t have one of those flours, you can substitute it with white whole wheat flour, all-purpose flour, or a gluten-free 1:1 flour. However, almond flour will not work in these waffles.

Soy Milk: Any plant-based milk will work. Just make sure it’s unsweetened. Soy milk provides added protein to the recipe while other plant milk, like almond milk will not have the same protein content.

Sweeter Waffles: Add two tablespoons of coconut sugar if you prefer waffles with a sweeter note.

How to Make Vegan Protein Waffles

1. Whisk together the dry ingredients in a large mixing bowl.
2. Fold together the wet ingredients.
3. Add the wet ingredients to the bowl with the dry ingredients, and fold them together until just combined.
4. Pour the batter onto a preheated waffle iron 2/3 of the way full.
5. Cook until the steam from the waffle maker subsides and the waffles are golden and crispy.
6. Serve with a drizzle of maple syrup and top with fresh berries.

FAQ

Expert Tips

• Don’t over-blend the ingredients. Once you notice the ingredients are combined, the batter is ready.
• Serve your waffles immediately or place them in a 200-degree oven to keep them warm while you prepare more.
• Don’t stack your waffles, or they’ll become soggy.

Serving Suggestions

Top your waffles with maple syrup and fresh berries for a sweet breakfast. You can make a savory breakfast by pairing the waffles with avocado slices, cherry tomatoes, and a plant-based yogurt or a dollop of sour cream.

For an extra dose of protein, top with a drizzle of peanut butter or top with chopped nuts.

Storage

Refrigerator: Store these vegan protein waffles for up to 4 days in an airtight container.

Freezer: Freeze the waffles for up to 2 months in an airtight, freezer-safe container or heavy-duty freezer bag.

Reheat: Defrost the waffles if frozen. Then, bake them at 350 in a toaster oven until heated through.

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