Vegan Protein Waffles

5 from 7 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: waffles

Calories: 141kcal

Author: Anjali Shah

Equipment

Waffle Iron
Regular Blender

Ingredients

Instructions

Preheat waffle iron.
Place all ingredients into a high-speed blender and blend until smooth.
Lightly spray waffle iron if needed.
Pour batter into the waffle iron according to your manufacturer’s instruction.
Cook until there is no more steam, approximately 3-5 minutes.
Repeat with remaining batter.
Serve with your favorite toppings.

Video

https://youtu.be/hgC2GwdhUn0

Notes

My #1 Secret Tip for this recipe is to stop cooking the waffles the moment the steam slows or the light switches off. Extra time in the iron dries them out fast. I lift the waffle as soon as it is ready so it stays soft inside with a gentle crisp on the outside, which is exactly what makes these waffles so good.
Freezing waffles: I make a double batch of these healthy vegan protein waffles and freeze half for later. I like to do this for busy mornings where I need a hot breakfast in two minutes. I just pop them into my toaster oven until they are hot and crispy!
Resting the batter: I let the batter sit for about one minute after blending because it helps the baking powder activate and gives the waffles a softer texture.
Choosing protein powder: I used Organic protein powder, but I suggest you use your favorite vegan brand. They all taste a bit different, so it is best to go with one you know you like.
Greasing the waffle iron: I lightly spray the waffle iron so the waffles release cleanly without sticking, especially since this recipe has no eggs.

Nutrition